Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Studies on the Rehydration Properties of Dried Cabbage

M. Shams-Ud-Din
Department of Food Technology and Rural Industries ,Bangladesh Agricultural University Mymensingh-2202. Bangladesh

S.M. Shirazi
Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh-2202. Bangladesh

Abstract/ Executive Summary:

The studies on the rehydration properties of both sun'-dried and mechanically dried cabbage were conducted using different reconstitution media such as water. 1% salt solution, 1% sugar solution or 1% salt plus 1% sugar solution. Moisture content, dehydration ratio and coefficient of constitutions varied with the mechanically dried and sun dried products. Pre soaking time, boiling time, salt and sugur solution affected the dehydration properties, colour, flavour, texture and overall acceptability of both sun dried and mechanically dried products. Noodles prepared with dried cabbage showed varied acceptability with drying methods and with various types of reconstitution media used for rehydration of dried products. Storage of dried cabbage for 6 months at room temperature packed in polyethylene bags affected the moisture content and sensory properties.

Keywords: Cabbage, Rehydration properties, Sun drying, Mechanical drying

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Cabbage

Objectives:

To investigate the effects of drying methods (sun-drying and mechanical drying), salt , sugar and their combination on the rehydration properties and organoleptic characteristics of dried cabbage.

Methodology:

The study was conducted in the Laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fresh cabbage obtained from the farmers field was used in the study.

Sun-drying and mechanical drying of cabbage: For both sun-drying and mechanical drying, the cabbage of firm green heads were chosen. Outer leaves and cores were removed and cut into 0.5 em thick shreds by stainless steel knife. The shredded cabbage was blanched for 4 min in boiling water to inactivate the enzyme system. The balanced cabbage was dipped in 0.5% potassium metabisulphite (KMS) solution for 5 min using 0.5 kg of the ·solution per kg of the cabbage. The KMS treatment was given for preservation and also to fix up natural colour of the cabbage by preventing enzymatic and non-enzuymatic browning reactions.The blanched and sulphited cabbage was dried in the sun on stainless steel tray with tray load of 1 lb/ft2 using day tempe,·ature ranging frorn 25 to 32°C for about 16 hours. For mechanical drying, the blanched and sulphited samples were dried in a cabinet drier (Model No. OV-165: Gallenkamp) with tray load of 1 lb/ft2 at drier temperature and time of 80°C for 1 hr, 70°C for 2 hr and 55°C for 4 hr. After both sun drying and mechanical drying, the dried sampies were cooled, packed in high density polythene bags (1OOg per bag) and kept at room temperature (27-30°C} till used.

Chemical analysis: Both raw and dried cabbage were analyzed for their moisture, protein, fat, ash and total carbohydrate contents as per the methods of AOAC (1975). Ascorbic acid was determined by the procedures described by Ranganna (1992).

Source of Information: Bangladesh J. Agril. Sci. 26(2): 213-221, July, 1999

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The fresh cabbage contained 92.4% moisture, 2.1% protein, 0.5% fat, 1.1% ash, 3.9% total carbohydrate and 57.0 mg/100 gm ascorbic acid. All the components increased in dried cabbage than that of fresh counterpart except for moisture and ascorbic acid which were reduced in the dried product markedly. About 37% ascorbic acid was reduced in sun-dried cabbage and 47% of the same component was reduced in mechanically dried cabbage. It was observed that retention of all the nutrient components is higher for mechanically dried cabbage than that of sun dried ones. The mechanically dried samples resulted in higher dehydration ratio (11.6) than those of sun dried samples (10.3). The rehydration ratio (4.8) of the mechanically dried sample was higher than those of sun dried (4.0) counterpart. Moisture contents in the rehydrated samples (74%) from sun-drying process was lower that those of rehydrated samples (78.5%) from mechanically drying method.

Knowledge Management: Journal