EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE<sup>1</sup>

Noble, Isabel; Waddell, Eudora

doi:10.1111/j.1365-2621.1945.tb16165.x

Cited by 6 publications

(3 citation statements)

References 4 publications

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“…The The values, which lie between 30 and 65 mg. of ascorbic acid per 100 gm. of vegetable, are similar to those given by other workers (Eheart and Sholes, 1948 ;Hewston, Dawson, Alexander, and Orent-Keiles, 1948 ;Kelley, Jackson, Sheehan, and Ohlson, 1947 ;Sutherland, Halliday, and Hinman, 1947 ;Mayfield and Richardson, 1940 ;Noble and Waddell, 1945 ;Quinn, Scoular, and Johnson, 1946;and Van Duyne, Chase, and Simpson, 1944) but are markedly lower than ones reported for a number of varieties grown on silty clay loam fertilized with NKP (Burrell, Brown, and Ebright, 1940).…”

Section: Resultssupporting

confidence: 89%

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

Noble

1951

Journal of Food Science

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The effect of various methods of cooking upon the retention of nutrients in vegetables has long been of interest to the food analyst and dietitian alike. The results reported have been so variable, however, that they have been difficult to interpret. Part of the variability has been caused by changing methods of analysis and differences in the methods of cooking, but much has resulted from a failure on the part of many workers to replicate the cookings. The present paper reports data on the ascorbic acid retention in cabbage during cooking by four commonly used methods and shows the importance of replicate cookings. The effect of the various cooking methods upon the color of the vegetable is reported also. EXPERIMENTAL PROCEDUREVarieties and Source of Cabbage. Five varieties of cabbage were used: Marion Market, Danish Ballhead, Golden Acre, Resistant Detroit, and Bugner. They were grown on University plots under supervision of the Horticulture Division. All of the gatherings were analyzed within a few hours after harvest and a few were analyzed also after 24 hours' storage at 5°C.Preparation and Cooking of Samples. The heads of cabbage from each gathering were matched as nearly as possible according t o size and general appearance and were distributed to form three t o five similar groups. One of the groups was used for preliminary cookings which were made to find the minimum periods necessary to give a tender product by each of the cooking methods. The other groups were used for replicate cookings.The details of preparing the cabbage for cooking and analysis were as follows: all of the heads belonging to a single group were cut into five wedge-shaped pieces. One piece from each head was assigned to the raw sample and one to each of the cooking methods. The samples intended for cooking were wrapped in waxed paper and returned to the refrigerator. The wedges in the raw sample were coarsely shredded, the shredded material well mixed, and aliquots removed for ascorbic acid and moisture determinations. The samples reserved for cooking were withdrawn from the refrigerator, one after the other as quickly as they could be handled. In each case the cabbage was coarsely shredded and mixed, then a 215-gm. and ,a 25-gm. portion were weighed, the latter tied into a loose cheesecloth bag, and both portions cooked together by one of the methods listed below for the length of time decided upon during preliminary cooking tests ( Table I). The vegetable was drained, the contents of the bag emptied immediately into a Waring Blendor containing cold, 3 per cent inetaphosphoric acid, and a portion of the cooking water set in an ice bath t o cool quickly. The procedure of bagging the ascorbic acid samples places that determination directly on the raw weight basis and eliminates the cooling period (and the possibility of oxidation during that time) which is necessary if small cooked portions are t o be weighed with even a moderate degree of accuracy. The other group of heads were removed from the refrigerator one after the other as rap...

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Section: Resultssupporting

confidence: 89%

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

Noble

1951

Journal of Food Science

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“…Statistical Analyses: When three or more values were compared, the data on percentage retentions were analyzed statistically for the minimum level of significance between means a t the five-per cent point as described b y Noble and Waddell (1945) ; when two values, such as those from the stored, reheated cooking liquid of cabbage strips, 'by the paired "t " test ; and when two values, such as those from cabbage freshly cooked in small and large quantities, by the non-paired " t " test.…”

Section: Sutherland Halliday and H I N M A Nmentioning

confidence: 99%

“…For all four methods summarized together the retentions in the cabbage, shredded or cut in small pieces, were one-fourth to all of the ascorbic acid ; in spinach, without stems in one study, one-fourth to threefifths of the ascorbic acid, one-half to four-fifths of the thiamin, and one-half to four-fifths of the riboflavin; in peas one-half to four-fifths of the ascorbic acid, one-half to almost all of the thiamin, and two-thirds to almost all of the riboflavin. These values were taken from reports by Halliday and Noble (1936) ; Wellington and Tressler (1938) ; Lunde, Kringstad, and Olsen (1940) ;Brinkman, Halliday, Hinman, and Hamner (1942) ;Higgins (1942) ; MacGregor (1942) ;Oser, Melnick, and Oser (1943) ;Gleim, Tressler, and Fenton (1944) ; Ireson and Eheart (1944) ; and Noble and Waddell (1945).…”

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confidence: 99%

VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD¹²³

Sutherland

Halliday

Hinman

1947

Journal of Food Science

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Variation in the methods of cooking fresh vegetables exists among homes and institutions, and usually in any one place the same method is used for almost all vegetables. This practice undoubtedly prevails because of habit and because of a priori conclusions, not because a careful comparison has been made to decide which method gives the best product for each vegetable from the standpoint of acceptability as well as that of vitamin retention.I n the study reported in this paper three vegetables-green cabbage, spinach, and peas-were cooked in four-serving portions by four methods : in water to cover, in a minimum amount of water, in a steamer, and in a pressure saucepan. Then the retention of ascorbic acid, thiamin, and riboflavin and also the acceptability were determined for the cooked vegetables. I n addition, the effect of storing the cooking liquid in the refrigerator and subsequently reheating it was determinkd. A comparison was also made of cabbage cut in quarters and shredded and of spinach with and without stems, all cooked in water to cover. Finally two of the vegetables, cabbage and spinach, were also cooked in a steam-jacketed kettle in an institution and held over steam. The vitamin retention found in these institutional products was compared with similarly cut vegetables cooked by a household method in water to cover.A number of studies on these vegetables and their vitamin retention have been reported in the literature, but only those are reviewed in which the methods were a t all comparable to those used in this investigation. Thus, for the household methods only those studies are included in which it was possible to determine that the vegetables were cooked in quantities of a t least two servings and in which more than one method was reported, except in the case of cabbage cut in quarters and spinach with the stems left on.It is difficult to draw clear-cut conclusions from the data presented in the literature for these reasons: (1) the range of results was wide between 'In partial fulfillment of the requirements for the degree of Doctor of Philosophy a

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Der Einfluß der Wassertemperatur und des Sauerstoffs im Wasser auf den Verlust an Vitamin C beim Kochen

Szöke¹

1966

Nahrung

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Es wurde der Einfluß der Wassertemperatur und des Sauerstoffgehaltes des Wassers auf den Vitamin‐C‐Verlust in verschiedenen Gemüsearten beim Kochen untersucht. Dabei wurde das Gemüse in kaltes, siedendes oder durch 5 Min. langes Kochen entlüftetes Wasser gegeben. Im Vitamin‐C‐Verlust sind dabei bei gleicher Kochzeit, vom Aufkochen an gerechnet, wesentliche Unterschiede nicht festzustellen. Die den bisherigen Literaturangaben entgegenstehende Feststellung kann nicht auf die Anwendung unterschiedlicher analytischer Methoden zurückgeführt werden. Die Differenzen dürften vielmehr auf der unterschiedlichen Zeitdauer bis zum Siedebeginn der Proben beruhen.

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EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE¹

Cited by 6 publications

References 4 publications

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD¹²³

Der Einfluß der Wassertemperatur und des Sauerstoffs im Wasser auf den Verlust an Vitamin C beim Kochen

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EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE1

Cited by 6 publications

References 4 publications

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS1

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS1

VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD123

Der Einfluß der Wassertemperatur und des Sauerstoffs im Wasser auf den Verlust an Vitamin C beim Kochen

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EFFECTS OF DIFFERENT METHODS OF COOKING ON THE ASCORBIC ACID CONTENT OF CABBAGE¹

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

COLOR AND ASCORBIC ACID VARIATIONS IN CABBAGE COOKED BY VARIOUS METHODS¹

VITAMIN RETENTION AND ACCEPTABILITY OF FRESH VEGETABLES COOKED BY FOUR HOUSEHOLD METHODS AND BY AN INSTITUTIONAL METHOD¹²³