Impact of blanching pretreatment on physicochemical properties and drying characteristics of cabbage (Brassica oleracea)

Roy M., . and Rahman S., . and Alam M., . and Hossain M. A., . and Sarkar A., . and Ahmed T., . Impact of blanching pretreatment on physicochemical properties and drying characteristics of cabbage (Brassica oleracea). pp. 393-400. ISSN 2550-2166

Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching on the preservation of cabbage by drying. In this research work cabbage was blanched at 80C 90C and 100C temperature for 12 8 and 2 mins respectively. Then the samples were dried at 60C maintaining 60 relative humidity. The moisture and ash content of untreated and treated dried samples was in the range of 16.070.04 to 10.800.01 and 5.710.06 to 3.810.02 respectively. The total phenolic content in cabbage was 74.470.63 mg GAE/100g at 100C blanching temperature for a short time of 2 mins which was higher compared to 61.910.48 mg GAE/100g at 80C for 12 mins. It was observed that the antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotene decreased in pre-blanched dried samples in contrast with fresh ones. Blanching at higher water temperature and a short period was found useful for the retention of total phenolic content and greenness of cabbage. Blanching pre-treatments were also found to have better color retention capacity than untreated dried cabbage. A proper combination of drying time and temperature along with the incorporation of blanching pretreatment might be useful to preserve cabbage for a long time.

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Abstract

Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching on the preservation of cabbage by drying. In this research work cabbage was blanched at 80C 90C and 100C temperature for 12 8 and 2 mins respectively. Then the samples were dried at 60C maintaining 60 relative humidity. The moisture and ash content of untreated and treated dried samples was in the range of 16.070.04 to 10.800.01 and 5.710.06 to 3.810.02 respectively. The total phenolic content in cabbage was 74.470.63 mg GAE/100g at 100C blanching temperature for a short time of 2 mins which was higher compared to 61.910.48 mg GAE/100g at 80C for 12 mins. It was observed that the antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotene decreased in pre-blanched dried samples in contrast with fresh ones. Blanching at higher water temperature and a short period was found useful for the retention of total phenolic content and greenness of cabbage. Blanching pre-treatments were also found to have better color retention capacity than untreated dried cabbage. A proper combination of drying time and temperature along with the incorporation of blanching pretreatment might be useful to preserve cabbage for a long time.

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Item Type:	Article
AGROVOC Term:	Blanching
AGROVOC Term:	Cabbages
AGROVOC Term:	Brassica oleracea
AGROVOC Term:	Vegetables
AGROVOC Term:	Green vegetables
AGROVOC Term:	Drying
AGROVOC Term:	Preservation
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Food products
AGROVOC Term:	Drying off (water)
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10426

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