Influence of three varieties of cabbage (Brassica oleracea) on the elaboration of chucrut

Abstract

In this research, three varieties of cabbage were used in the preparation of chucrut due to this vegetable has a high nutritional content such as vitamins, minerals, fiber and others that are beneficial for the organism. In order to take advantage of the production of the different varieties of cabbage and its nutritional properties to elaborate a product with value-added. The initiative was taken in order to help farmers and marketers of this vegetable, so that they can make the most of their harvest to avoid waste, and to promote the development of innovative products based on cabbage and thus encourage its consumption. Purple cabbage (Brassica oleracea var. capitata f. rubra), Brussels sprouts (Brassica oleracea var. gemmifera) and cauliflower (Brassica oleracea L. var. botrytis) were used in the elaboration of different treatments, as well as the control treatment (white cabbage - Brassica oleracea L. var. capitata l.), each treatment had 3 replicates. Through a sensory evaluation of 15 tasters, the attributes of color, smell, flavor, and texture were evaluated, a statistical analysis was done with the results and thus it was determined that the best treatment was the one that used purple cabbage. This treatment had an average of 3.64 for the smell attribute, 3.18 for the color attribute, 3.20 for the flavor attribute and 3.93 for the texture attribute on a scale where these values mean "Good". A physical-chemical and microbiological analysis of the best treatment was carried out.