Quality characteristics of white cabbage juice stored using thermal processing and addition of chemical additives

摘要: Cabbage (Brassica oleracea L. var. capitata) is one of the most important vegetables grown worldwide. valued for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers. The beneficial phytochemicals cabbage help to activate stabilize body’s antioxidant detoxification mechanisms that dismantle eliminate cancer-producing substances. This seasonal vegetable can be made available consumers off seasons also form juice. juice shelf stable by using thermal treatment various chemical additives. Therefore, aim experiment was compare effect different additives namely Sodium benzoate, Potassium metabisulfite (KMS) their combinations heat treatment, on physicochemical, phytochemical parameters activity a period 6 months at room temperature regular intervals.The like TS TSS did not change significantly. minimum increase acidity found samples treated with combination benzoate metabisulfite. color best preserved addition KMS where L value changed from 52.66 50.86 after months. ascorbic acid, total phenol content final values 2.51 mg/100 g, 21.18 g 15.97 % respectively were far better than thermally 1.47 8.14 6.98 respectively. Keeping view all appropriate agent preservation.