乾燥キャベツのビタミン変化について

概要

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This study is concerned with the reduction of vitamin C, vitamin B6 and biotin contents in cabbage while processing raw cabbage to dry cabbage and storing the dry product. It was found that degree of reduction was dependent on the methods of pretreatment and subsequent drying. It was also found that dry product shows some reduction of vitamins during storage at room temperature. In pretreatment process, addition of 1% NaCl to pretreatment water was effective on lowering loss of vitamin B6. In drying process, freeze drying showed lower loss of vitamin C than heat drying, but concerning vitamin B6 and biotin there was no difference between freeze and heat dryings. In the storage of dry product, all of vitamin C, vitamin B6 and biotin contents decreased gradually even at room temperature.
1980-03-01