Studies on controlling surface accumulation of glucose on dehydrated cabbage

Abstract

Dehydrated cabbage pretreated with glucose before drying can easily become covered with a thin white film of glucose during storage due to glucose transfer from the inside to the surface. Lactose and high-maltose syrup were added as partial substitutes for glucose in the process of the pretreatment using glucose before drying. In both conditions, good results were obtained concerning extending the period needed for glucose accumulation on the surface of the dried product, particularly in the presence of high-maltose syrup. In this work, effects of blanching time and ambient relative humidity during storage on glucose accumulation were also studied. The results show that dehydrated cabbage blanched for 90s and stored in a low-humidity environment displays reduced glucose accumulation on the surface of the products and extends the accumulation time without reducing glucose content from 12 days to 28 days.