Vol. 11, Issue 8 (2022)

Author(s):
Payal Maiti, Biswajit Karmakar, Puja Maiti and Surajit Mitra

Abstract:
Due to a market glut during peak season, cauliflower and cabbage are marketed at a very low price, resulting in significant losses for growers. Cauliflower and cabbage curd were pre-treated with hot water blanching, steam blanching for 3, 4 and 5 minutes and microwave blanching for 2, 3 and 4 minutes. Products were kept for analysis after blanching. The research shows that T₈ is the best treatment for keeping total soluble solids (TSS) and vitamin C In comparison to the other treatments, T₅ had the greatest levels of total sugars (1.48%) and non-reducing sugars (0.24%) in cauliflower and in cabbage T₉ is the most effective treatment for maintaining total soluble solids (TSS), vitamin C and total sugars. TSS, total sugar, reducing sugar, and vitamin C levels were significantly lower in T₃ in both cauliflower and cabbage samples.