Suitability of new varieties of Brassica species for canning and freezing of Sag
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
The present study was carried out with the objective to evaluate the physico-chemical and phyto-chemical properties of varieties of Brassica species, to standardize the recipe and processing condition for canning and freezing of sag and to study the storage stability of canned and frozen sag. Brassica species selected for study were Brassica pekinensis (Bhartpur), PAU Chinese cabbage no. 2, RLM-619, AV-13, KBS-3, GSC-7, PLM, and KPT. Among all varieties GSC-7showed more yield after cleaning and cooking followed by RLM and AV-13. Ready-to-eat canned and frozen sag was prepared using the traditional method of chopping leaves and stems after thorough washing and cooking in a stainless steel steam jacketted kettle. The values for chlorophyll and ascorbic acid in raw brassica varieties varied from 18 to 31 mg/100g and 96.65 to 154.05 mg/100g, respectively. Highest total phenol in GSC-7 and highest antioxidant activity in AV-13was observed. After cooking on an average 7.92 percent of moisture and 85.16 per cent of ascorbic acid was lost during the preparation of the product when compared to fresh brassica greens. After cooking RLM and GSC-7 retained higher amount of Total phenols and antioxidant activity, respectively. The values for moisture, TS, AIS, fat, protein and carotene contents of canned sag stored over at ambient conditions (10-39°C) and at -18oC showed negligible change. The value for chlorophyll decreased continuously with storage. In comparison to canned sag, frozen sag retained more amount of protein, total phenols, total chlorophyll, total carotenoids and antioxidants. PAU Chinese cabbage no.2 was found the best for sensory attributes for both canned and frozen sag. Microbial growth was within the limits for both canned and frozen sag during storage.
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Citation
Sekhon, Nirmalpreet Singh (2020). Suitability of new varieties of Brassica species for canning and freezing of Sag (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.