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This is the author manuscript accepted for publication and has undergone full peer review but has
not been through the copyediting, typesetting, pagination and proofreading process, which may
lead to differences between this version and the Version of Record. Please cite this article as doi:
10.1111/JFPP.14291
This article is protected by copyright. All rights reserved
Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition
and storage stability in relation to antioxidant potential and sensory profile
Faiza Ashfaq1, Masood Sadiq Butt2, Ahmad Bilal3, Saima Tehseen1 and Hafiz Ansar Rasul
Suleria*4,5,6
1Department of Food Science and Technology, Faculty of Science and Technology, Government
College Women University Faisalabad, Pakistan
2National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home
Sciences, University of Agriculture, Faisalabad, Pakistan
3University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The
University of Lahore, Lahore, Pakistan
4UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University
of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia
5Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin
University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia
6School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
*Corresponding author: [email protected]
Short running title: Baked and fried cabbage croquettes
Authors Affiliations & Contacts
Faiza Ashfaq
Department of Food Science and Technology,
Faculty of Science and Technology,
Government College Women University Faisalabad, Pakistan
Email: [email protected]
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Masood Sadiq Butt
National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home
Sciences, University of Agriculture, Faisalabad, Pakistan
Email: [email protected]
Ahmad Bilal
University Institute of Diet and Nutritional Sciences,
Faculty of Allied Health Sciences,
The University of Lahore,
Lahore, Pakistan
Email: [email protected]
Saima Tehseen
Department of Food Science and Technology,
Faculty of Science and Technology,
Government College Women University Faisalabad,
Faisalabad, Pakistan
Email: [email protected]
*Correspondence to
Hafiz Ansar Rasul Suleria
McKenzie Fellow
Department of Agriculture and Food Systems
The University of Melbourne
Level 3, 780 Elizabeth Street, Parkville, Victoria 3010, Australia
T: +61 3 834 44984 M: +61 470 439 670
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DR. FAIZA ASHFAQ (Orcid ID : 0000-0001-8816-3936)
MR. AHMAD BILAL (Orcid ID : 0000-0002-1834-3357)
DR. HAFIZ ANSAR RASUL SULERIA (Orcid ID : 0000-0002-2450-0830)
Article type : Original Article
Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition
and storage stability in relation to antioxidant potential and sensory profile
Faiza Ashfaq1, Masood Sadiq Butt2, Ahmad Bilal3, Saima Tehseen1 and Hafiz Ansar Rasul
Suleria*4,5,6 1Department of Food Science and Technology, Faculty of Science and Technology, Government
College Women University Faisalabad, Pakistan 2National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home
Sciences, University of Agriculture, Faisalabad, Pakistan 3University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The
University of Lahore, Lahore, Pakistan 4UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University
of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD 4102, Australia 5Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin
University, Pigdons Road, Waurn Ponds, Victoria 3216, Australia 6School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
*Corresponding author: [email protected]
Short running title: Baked and fried cabbage croquettes
Authors Affiliations & Contacts
Faiza Ashfaq
Department of Food Science and Technology,
Faculty of Science and Technology,
Government College Women University Faisalabad, Pakistan
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Email: [email protected]
Masood Sadiq Butt
National Institute of Food Science and Technology, Faculty of Food, Nutrition & Home
Sciences, University of Agriculture, Faisalabad, Pakistan
Email: [email protected]
Ahmad Bilal
University Institute of Diet and Nutritional Sciences,
Faculty of Allied Health Sciences,
The University of Lahore,
Lahore, Pakistan
Email: [email protected]
Saima Tehseen
Department of Food Science and Technology,
Faculty of Science and Technology,
Government College Women University Faisalabad,
Faisalabad, Pakistan
Email: [email protected]
*Correspondence to
Hafiz Ansar Rasul Suleria
McKenzie Fellow
Department of Agriculture and Food Systems
The University of Melbourne
Level 3, 780 Elizabeth Street, Parkville, Victoria 3010, Australia
T: +61 3 834 44984 M: +61 470 439 670
Abstract
Green or red cabbage or their aqueous extracts based croquettes were formulated and compared
with control croquettes over one-month frozen storage, involving baking and frying procedures.
Maximum ash (p<0.05) was quantified in red cabbage croquettes, 3.99±0.24% (Baked) and
4.27±0.09% (Fried) while minimal fat was found in green and red cabbage croquettes,
predominantly via baking; 3.07±0.25 and 3.15±0.30%, respectively. Antioxidant activity was
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maximally reported (p<0.05) in red cabbage based treatments though, it reduced with the
progression in storage. Total polyphenols in baked and fried cabbage croquettes were in the
range of 70.59±3.25 to 121.61±5.85 and 71.17±3.06 to 125.82±6.09 mg GAE/100g F.W.,
respectively and demonstrated linear relationship with antioxidant potential. Among treated
samples, maximum score for overall acceptability was attained by green cabbage based
croquettes among fried (7.71±1.35) and baked (7.27±0.49) samples. Thus, cabbage based
croquettes showed high nutritional and antioxidant potential without affecting product
acceptability.
Keywords: Green and red cabbage, Antioxidant assays, Total polyphenols, Baking, Frying
Practical applications
With the escalating consumer awareness regarding nutrition, food processing industries are
replenishing existing food products by incorporating natural plants or their extracts, ultimately
formulating functional or designer foods. In spite of numerous health benefits, cabbage is not
often consumed by all segments of the population however, incorporation of cabbage or its
aqueous extract in ready to cook foods may serve as a convenient and healthy approach for its
consumers. In addition, different conventional cooking methods are normally practiced at home
and general public is quite unaware of the fact that which cooking method is more suitable for
retaining optimal antioxidant potential of a food product hence analysis of cooking methods may
facilitate consumers in this context.
1. INTRODUCTION
Recently, numerous health associated aspects of food have gained a lot of focus of consumers
and food investors. Varied researches have proven the free radical scavenging potential of
vegetables and their extracts through in-vitro and in-vivo studies. Thus, incorporation of these
functional or health boosting ingredients in foods or the concept of functional or designer foods
have achieved immense interest of food scientists (Assad, Khan, & Feroz, 2014; Barakat &
Rohn, 2014; Ji, Li, Gong, Niu, & Huang, 2015; El-Gammal, Gaafar, Salem, & El-Messiry, 2018;
Trigo, Alexandre, Saraiva, & Pintado, 2019). Besides, these natural antioxidants also have the
ability to retain optimal characteristics of foods for a longer storage period (Deepak, Gowda,
Ravikumar, & Roopa, 2018). Normally, varied types of conventional cooking methods are
practiced prior consumption nevertheless, stability of functional ingredients in food may vary
from one cooking or processing procedure to another. Further, cooking mode is also considered
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as one of the main determinants of nutritional profile and sensory acceptability of a food
(Barakat & Rohn, 2014).
Cabbage (Brassica oleracea L.) contains abundant proportion of health boosting compounds
such as flavonoids, anthocyanins, ascorbic acid, isothiocyanates, hydroxycinnamic residues, β-
carotenes, lutein, zeaxanthin, etc. Resultantly, numerous studies endorsed cabbage to address
oxidative stress mediated malfunctions (Malav et al., 2015; Ashfaq, Butt, Nazir, & Jamil, 2018;
Ashfaq, Butt, Bilal, & Suleria, 2019). Croquettes are renowned world-widely and originated
back to Spain. Basically, croquettes are composed of either chicken, fish or meat along with
potatoes and varied types of seasonings based on taste variations. As croquettes are ready to cook
food product hence highly demanded by the major segment of the population. The quality of
croquettes depends on its formulation and processing or cooking procedures, whereas storage
environment, retainability of antioxidants and consumer acceptability are the primary deciding
factors to assess the storage stability of croquettes (Fiselier, Grob, & Pfefferle, 2004; Kumar,
Biswas, Sahoo, Chatli, & Sivakumar, 2013; Malav et al., 2015; El-Gammal, Gaafar, Salem, &
El-Messiry, 2018).
Thus, objectives of the current study were to investigate chemical composition and calorific
value of green or red cabbage or their respective extract incorporated croquettes, by employing
baking and frying procedures. Moreover, antioxidant capacity and physico-sensorial aspects of
the developed croquettes were evaluated over one-month frozen storage. It is therefore
hypothesized that different cabbage treatments impact on composition of the croquettes, whereas
both treatments as well as storage period effect on antioxidant potential and sensory acceptability
of the prepared product.
2. MATERIALS AND METHODS
2.1. Procurement of raw material and chemicals
The research was carried out at the National Institute of Food Science and Technology
(NIFSAT), University of Agriculture Faisalabad (UAF), Pakistan. In the current investigation,
green cabbage (variety: Ever Green F1) and red cabbage (variety: Red Globe); Botanical name:
Brassica oleracea var. Capitata were procured from Ayub Agriculture Research Institute
(AARI), Faisalabad, Pakistan.
The reagents used in the analyses were purchased from Sigma-Aldrich and Merck (Darmstadt,
Germany). Among the main reagents include 2,2-diphenyl-1-picrylhydrazyl (DPPH, CAS: 1898-
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66-4), methanol (CAS: 67-56-1), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
(ABTS, CAS: 30931-67-0), iron (III) chloride hexahydrate (FeCl3·6H2O, CAS: 10025-77-1),
2,4,6-tripyridyl-s-triazine (TPTZ, CAS number 3682-35-7), Folin & Ciocalteu phenol reagent,
sodium carbonate (Na2CO3, CAS 497-19-8), aluminum chloride (AlCl3, CAS-7446-70-0),
Trolox 6-hydroxy-2,5,7, 8-tetramethylchroman-2-carboxylic acid (C14H18O4, CAS 53188-07-1),
iron (II) sulfate heptahydrate (FeSO4·7H2O, CAS Number: 7782-63-0), gallic acid
((HO)3C6H2CO2H, CAS: 149-91-7) and quercetin (C15H10O7, CAS: 6151-25-3).
2.2. Food product design
Green and red cabbage shreds (C1 and C2) and their aqueous extracts (C3 and C4), respectively
were prepared by following the protocol of Al -Dosari (2014). These treatments were employed
to develop cabbage croquettes and then compared with control croquette (C0) that was free from
cabbage shreds or its extract (formulations described in Table 1.). After giving a proper shape to
these croquette, these ready to cook croquettes were kept under frozen storage for a month and
cooking procedures; baking (200 °C for 5 min) and frying (180 °C for 5 min) were carried out at
three different storage intervals; 1st, 15th and 30th day prior analyzing their stability in terms of
antioxidant activity and physico-sensorial aspects. After cooking, the baked croquettes were re-
named as C0B, C1B, C2B, C3B and C4B while fried croquette were named as C0F, C1F, C2F, C3F
and C4F, respectively.
Insert Table 1 here
2.3. Compositional analysis
The developed croquettes were assessed for moisture, ash, crude fat, crude protein,
carbohydrates and crude fiber as per the standard protocols of (Association of Official Analytical
Chemists [AOAC], 2006). Total carbohydrates in croquette samples were calculated by using
formula (1);
Total carbo ydrate – moisture crude protein crude fat as -----Formula (1)
2.4. Calorific value
The calories of each croquette sample was analyzed using Atwater factor by employing formula
(2) as described by Neiva et al. (2011).
alorific alue kcal at rotein carbo ydrate -----Formula (2)
2.5. Antioxidant assays and phytochemistry
2.5.1. Sample preparation
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Extract of each croquette treatment was prepared using aqueous methanol following the protocol
of Naguib et al. (2012). The cooked product was treated with binary solvent system; methanol:
water (70:30 v/v) and kept overnight at 4 °C. Afterwards, it was placed in an orbital shaker
(Edmund Buhler Gmg H-Ks 15, Germany) for 4 hr at 20 °C and 280 rpm to speed-up extraction
process. Finally, the extract was filtered and methanol was evaporated at 40±5 °C using rotary
evaporator (Eyela, Japan). The resultant extract was tested for phytochemistry and antioxidant
assays.
2.5.2. Analytical procedures
2.5.2.1. DPPH (1, 1-diphenyl-2-picrylhydrazyl) scavenging assay
The DPPH radical scavenging ability of the croquette extracts was estimated by modifying the
method of Imran et al. (2016). Fresh DPPH solution was prepared by dissolving 0.004 g of
DPPH radical in 100 mL of methanol. The resultant DPPH solution (1 mL) was added in a test
tube followed by the addition of various concentrations of croquettes extract and the mixture was
vortexed vigorously for 1 min. Then, an aliquot of this reaction mixture (200 µL) was transferred
to 96-well plate and incubated for 30 min in dark. The optical density (OD) was measured
through ELISA plate reader at 517 nm. The DPPH radical scavenging potential of the extract
was calculated using formula (3):
D H radical sca en in potential OD control-OD sample OD control
-----Formula (3)
2.5.2.2. ABTS [2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) assay
The antioxidant capacity of the croquette extracts was measured by following the method of
Barakat and Rohn (2014) with slight modifications. A volume of 5 mL of ABTS solution was
diluted with 30 mL of methanol till the absorbance reached to 0.700±0.005. The diluted ABTS
solution (180 µL) was mixed with 20 µL of croquette extract and absorbance was recorded at
734 nm. This value was then used to calculate the antioxidant capacity against standard curve of
Trolox, expressing the results in terms of µmol of Trolox equivalent (TE) per grams F.W.
2.5.2.3. FRAP (Ferric Reducing Antioxidant Power) assay
Ferric reducing antioxidant power of the resultant extracts was determined by adjusting the
protocol of Shi, Jia, Zhao, and Chen (2010). Fresh FRAP solution was prepared by adding 25 mL
of acetate buffer (300 mM), 2.5 mL of TPTZ (10 mM) and 2.5 mL of FeCl3·6H2O solution (20
mM) in a test tube followed by heating to 37 ° . Afterwards, 2 μL of t e extract was reacted
wit 28 μL of RA solution for 3 min in t e dark and absorbance was noted at 5 3 nm. T e
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alues were expressed in μM e II usin linear standard cur e based on different
concentrations of FeSO4.7H2O.
2.5.2.4. Total polyphenols (Folin-Ciocalteu method)
The total polyphenols in croquette extracts were measured as outlined by Suleria et al. (2012)
with slight modifications. An aliquot of extract (50 µL) was taken in a test tube followed by the
addition of 50 µL of Folin & Ciocalteu phenol reagent and 1.0 mL of Na2CO3 (20%). The
mixture was incubated for 40 min at 25 ºC and the absorbance was measured at 765 nm using
microplate reader (Model No. ELx-800 BioTek, USA). Different concentrations of gallic acid
(standard) were used to attain the calibration curve. Total polyphenols were calculated in terms
of milligram of gallic acid equivalent (GAE) per 100 grams F.W.
2.5.2.5. Total flavonoids (Aluminum chloride colorimetric assay method)
Flavonoids in croquette extracts were determined, based on the development of flavonoid-
aluminum complex (pink colored mixture) as per the procedure adopted by Barakat and Rohn
(2014). A volume of 100 µL of croquette extracts or different concentrations of quercetin
standard were taken in a test tube followed by the addition of 300 µL of NaNO2 (5%). After 5
min, 600 µL of 10% AlCl3 was added and then at 6th min, 2 mL of 1 M NaOH was added. Total
volume was made up to 5 mL by adding distilled water and absorbance was recorded
immediately at 510 nm. The standard curve was made to express the data as milligram of
Quercetin Equivalents (QE) per 100 grams F.W.
2.6. Physical characteristics
2.6.1. Color
The croquette samples were assessed for color as per the guidelines of Das, Pawar, and Modi
(2013). The ground product was placed in the plastic cup and light captures the color tonality; L
(lightness), a* (–a greenness; +a redness) and b* (–b blueness; +b yellowness) values from the
bottom of the cup using CIE-Lab Color Meter bench-top colorimeter (CIELAB SPACE, Color
Tech-PCM, USA).
2.6.2. Texture
The whole croquette samples were used to measure texture using compressible probe of Texture
Analyzer (TA-XT plus Texture Analyzer by texture technologies corporation and by stable micro
systems made in Hamilton, Canada) attached to a software (Feng, Sebranek, Lee, & Ahn, 2016).
The croquettes were placed on the platform of texture analyzer. A flat ended compression plate
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of 75 mm diameter, attached to a load cell of 25 kg was used to compress the prepared product at
a crosshead speed of 2 mm/sec. More the distance travelled, more the capacity to endure
compression force without breakage. The parameter obtained from the curves was hardness;
maximum force required to compress croquettes was noted and means were calculated.
2.6.3. Water activity
The water activity of the resultant samples was analyzed using Hygropalm water activity meter;
Rotronic aw-Dio (Fuchs, Ribeiro, Bona, & Matsushita, 2013). It is a portable humidity-
temperature indicator in which ground sample was filled in the plastic cups and water activity
reading (0-1), along with temperature was displayed on remote unit after almost three to four
minutes.
2.7. Sensory profile
For sensory quality, croquettes were evaluated for color, taste, odor, tenderness, juiciness and
overall acceptability using 9-point hedonic scale (Meilgaard, Civille, & Carr, 2007) w ere “ ”
corresponds to the highest sensory quality. The sensory profiling of baked and fried cabbage
croquettes was carried out in the Sensory Evaluation Laboratory of the NIFSAT, University of
Agriculture Faisalabad, Pakistan. The panel consisted of well-trained and experienced members
of the institute (aged 25 to 45 years) who were familiar with the characteristics of croquettes and
judged each of the croquette treatment on the basis of written instructions provided to them. Each
of the panelist was seated in a separate booth, under soft white light and all of the ten treatments
were served hot. To remove any biasness, the treatments were presented to the judges in
transparent plates, coded with random numbers. For effective response, panelists were provided
with mineral water and unsalted crackers to neutralize their mouth receptors. This sensorial
evaluation procedure was performed at three different storage intervals; 1st, 15th and 30th day.
2.8. Statistical analysis
The data for each parameter were subjected to statistical modeling to probe their efficacy using
statistical software Statistix 8.1. Moreover, Microsoft Excel (version 2013) was employed for
handling and summarization of data. Three replicates were taken for each test except for sensory
response (n=15). For composition and calorific value of treatments, one-way analysis of variance
(ANOVA) under completely randomized design (CRD) was performed. Whilst, two-way
ANOVA under CRD was applied for antioxidant and physico-sensorial aspect as storage was
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also involved besides treatments. Afterwards, Tukey’s onest si nificant difference HSD test
was applied for means separation (Mason, Gunst, & Hess, 2003).
3. RESULTS AND DISCUSSION
3.1. Compositional analysis and calorific value
The proximate composition of baked and fried croquettes showed significant variations (p<0.05)
with respect to treatments. The moisture content in baked croquettes was ranged from
54.09±2.54 to 61.85±2.47% while in fried croquettes from 55.49±1.33 to 60.35±0.80%. Means
regarding moisture content indicated higher values for green cabbage croquettes than red
cabbage and control counterparts. Ash content was highest in red cabbage croquettes while
minimum was reported in control treatments. Among different cooking methods, ash content was
different in fried samples from 3.31±0.33 to 4.27±0.09% however, baked counterparts varied
from 2.52±0.50 to 3.99±0.24%. Further, crude fat was higher in fried croquettes (11.20±0.27 to
17.78±0.43%) than baked samples (3.07±0.25 to 3.96±0.29%). Regarding treatments, crude fat
content was relatively higher in cabbage extract or control treatments however, minimal fat
proportion was noted in green and red cabbage croquettes. On the other hand, less percentage of
crude protein was present in cabbage croquettes (C1B 13.68±1.23, C3B 14.41±1.34, C1F
12.91±0.63 and C3F 13.63±0.60) as compared to extract based treatments (C2B 17.19±1.39, C4B
16.77±0.92, C2F 14.45±0.68 and C4F 14.18±0.64) and control samples (C0B 17.06±1.19 and C0F
14.86±0.74). Furthermore, carbohydrate content was relatively higher in baked samples, ranged
from 17.50±0.71% (C3B) to 23.05±0.80% (C0B) than fried samples; from 5.94±0.23% (C2F) to
11.48±0.54% (C1F) as presented in Figure 1. Out of total carbohydrate, the proportion of crude
fiber (%) in baked and fried samples was in the following ascending order: C0F (0.27±0.01)
<C2F (0.29±0.01) ~C4F (0.29±0.01) <C0B (0.31±0.01) ~C4B (0.31±0.01) <C2B (0.32±0.01)
<C1F (0.48±0.02) <C3F (0.51±0.02) ~C1B (0.51±0.02) <C3B (0.53±0.02). The least calorific
value was that of cabbage croquettes, whereas the highest calories were found in control. From
the two cooking procedures, calories counted in fried samples were in the range of 199.80±8.19
to 247.21±8.16 kcal/100g, higher than baked samples (155.65±10.82 to 191.64±10.80
kcal/100g), predominantly in response to higher fat content as expressed in Figure 2.
Insert Figure 1 here
Insert Figure 2 here
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In accordance to the current study, Verma, Pathak, Singh, and Umaraw (2016) prepared
green cabbage based chicken meatballs by frying and analyzed their composition. With the
incorporation of green cabbage at an extent of 15 and 25%, the researchers found significant
decrease in fat (14.35±0.19 and 13.09±0.18%), crude protein (16.89±0.23 and 15.07±0.32%), ash
(2.31±0.01 and 2.11±0.03%) and caloric content (2.33.31±1.67 and 215.52±1.66 kcal) than their
corresponding values in control treatments; 16.55±0.20%, 18.39±0.22%, 2.48±0.03% and
257.64±1.29 kcal while non-significant increase was observed in carbohydrate content
(9.15±0.49 and 9.34±0.48% than control 8.76±0.37%). They also noticed increase in the
moisture content in green cabbage based chicken meatballs (57.35±0.28 and 60.08±0.39%) as
compared to control (53.81±0.26%). Earlier, Malav et al. (2015) assessed the compositional
characteristics of meat patties, prepared using 6, 9 and 12% of cabbage powder. The cabbage
based food product indicated increase in ash content however, decrease in protein and fat
contents were observed as compared to control i.e. in harmony with the present research. Further,
calorific count of control meat patties was more (194.65 kcal/100g) than 6% cabbage powder
based meat patties (187.18 kcal/100g).
3.2. Antioxidant potential and phytochemistry
Treatments impacted significantly on antioxidant assays; DPPH-, ABTS- and FRAP assays as
well as phytochemistry including total polyphenols and total flavonoid in both cooking methods.
Red cabbage based croquettes showed higher antioxidant activity followed by green cabbage
based croquettes and control prototypes. The maximum values for DPPH and ABTS assays were
found in C3B (28.16±1.25% and 2.93±0.14 µM Trolox/g F.W.) and C3F (32.00±1.75% and
3.05±0.15 µM Trolox/g F.W.) among baked and fried samples, respectively. However,
maximum value for FRAP assay was reported in C4B (1.25±0.07 µM Fe2+/g F.W.) and C3F
(1.37±0.05 µM Fe2+/g F.W.). Similar trend was observed with respect to phytochemistry i.e.
higher in red cabbage croquettes followed by green cabbage based samples and control thus
showed linear relationship to that of antioxidant capacity (Table 2). Storage imparted
significantly on total polyphenols of baked croquettes (95.17±5.03 to 99.78±5.11 mg GAE/100g
F.W.) and ABTS assay of baked (2.26±0.08 to 2.38±0.12 µM Trolox/g F.W.) as well as fried
croquettes (2.29±0.35 to 2.40±0.11 µM Trolox/g F.W.), nonetheless remaining parameters
responded non-substantially due to frozen environment during storage (Table 3). Regarding
different cooking procedures, fried croquettes demonstrated higher total polyphenols
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(71.17±3.06 to 125.82±6.09 mg GAE/100g F.W.) than baked samples (70.59±3.25 to
121.61±5.85 mg GAE/100g F.W.), contrary to total flavonoids (varying from 51.84±1.93 to
78.17±3.77 mg QE/100g F.W. in fried samples and 64.88±2.77 to 92.83±4.13 mg QE/100g F.W.
in baked samples) as shown in Figure 3.
Insert Table 2 here
Insert Table 3 here
Insert Figure 3 here
In harmony with the current study, DPPH scavenging potential of control and 6%
cabbage fortified patties were reported as 5.76 and 22.51%, respectively (Malav et al. 2015).
Further, Radziejewska-Kubzdela and Bie ańska-Marecik (2015) investigated the effect of
incorporation of red cabbage (frozen, puree or freeze-dried format) in apple juice. The results
reflected significant increase in phenolic content from 3.1 to 4.9 folds. The antioxidant capacity
(measured by ABTS assay) of apple juice was varying from 454 to 469 µM Trolox/L, whereas it
raised to 50% higher on addition of purée, frozen and freeze dried red cabbage i.e. 675 to 962
µM Trolox/L. This study showed linear association between red cabbage polyphenols and their
antioxidant activity.
Further, the current study clearly demonstrated that antioxidant capacity of red cabbage
based croquettes was significantly higher than green cabbage counterparts and control, in
response to higher total polyphenol and flavonoids in red cabbage. Likewise, Jaworska et al.
(2019) compared the antioxidant potential of two different formulations of extruded vegetable
based cereal crisps carrying 1) green vegetables + garlic and 2) pumpkin + ginger. The outcomes
of the study depicted that pumpkin cereal crisps possess considerably higher antioxidant activity
due to the presence of ginger with rich phytochemistry.
Earlier, Xu et al. (2014) reported considerable reduction in anthocyanins, phenolics,
ascorbic acids and DPPH radical-scavenging capacity of red cabbage due to domestic cooking
methods; stir frying and boiling. The losses in anthocyanins were reported up to 62, 55.5, 46.1
and 17.5% through stir-frying, boiling, microwave heating and steaming, respectively. They also
elaborated various mechanisms, involved in the degradation of polyphenols such as thermal
degradation, activation of polyphenol oxidase and leeching in cooking medium. This study was
further supported by Volden et al. (2008) that indicated drop in polyphenols and antioxidant
ability in response to thermal processing.
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In the current study, lower existence of flavonoids in fried croquettes might be due to their
leeching in frying oil however, the antioxidant ability of fried croquettes was comparable to that
of baked counterparts, this effect might be due to the presence of synthetic antioxidants in frying
oil.
3.3. Instrumental analysis; color tonality, hardness and water activity
Statistical analysis depicted significant impact (p<0.05) of treatments on color tonality; L*, a*
and b* values of baked and fried croquettes. Storage impacted significantly on a* and b* values
of baked and fried croquettes while L* value of baked croquettes also varied substantially during
storage, excluding L* value of fried samples. Means regarding a* value were positive in red
cabbage based treatments (C3B 4.05±0.18, C4B 3.18±0.13, C3F 4.32±0.19 and C4F 4.37±0.19)
while negative for green cabbage croquettes (C1B -3.02±0.13, C2B -2.67±0.12, C1F -2.82±0.12,
and C2F-1.94±0.08). Moreover, maximum b* values were found in control samples (13.98±0.62
in baked and 15.74±0.71 in fried croquettes) as compared to other equivalents. During frozen
storage, significant reduction was noted in L*, a* and b* values of croquettes (Table 5).
Regarding color tonality, almost similar trend was viewed in both cooking modes. Hardness
indicated significant variations (p<0.05) as a function of treatments and storage in both baked
and fried prototypes (Table 5 and 6). Regarding cooking methods, maximum hardness was
measured up to 23.11±0.84 N in baked control treatment, higher than fried control sample
(14.70±0.48 N). In context to water activity, treatments and storage impacted substantially, in
either of the cooking methods. Over the storage, an obvious decrease was observed in water
activity from 0.89±0.04 to 0.70±0.02 for baked samples and from 0.82±0.04 to 0.67±0.03 for
fried samples as shown in Table 4 and 5.
Insert Table 4 here
Insert Table 5 here
Recently, Malav et al. (2015) documented that L*, a* and b* values as the indicators to
assess oxidative stability. They revealed that reduction in redness (a* value) and yellow tone (b*
value) in cabbage based meat products during storage is related to lower consumer acceptability
as evident in the current research. Earlier, Kumar, Biswas, Sahoo, Chatli, and Sivakumar (2013)
determined the effect of green banana flour on color tonality of nuggets. The L*, a* and b*
values for control treatments were 53.6±0.25, 10.3±0.13 and 17.9±0.18, whereas these values
reached to 54.2±0.09, 9.4±0.10 & 18.9±0.17 after adding green banana (5%) in the preparation
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of nuggets. They observed that the treated samples were comparatively less dark while
yellowness was reported maximum as observed in the present study for green cabbage
croquettes. In another study based on broccoli powder carrying meat nuggets, Kumar, Chatli,
Mehta, Kumar, and Sahoo (2013) found decrement in lightness (L* value), redness (a* value)
and yellowness (b* value) in contrast to control, as green color of broccoli turned dark after
cooking.
Previously, Ulu (2006) reported the hardness of cooked meat balls in the range of 14.3 to
23.7 N. Further, they noticed that difference in hardness was probably attributed to the difference
in formulation and storage condition. In another study, green banana and soybean hulls flours
were incorporated in chicken nuggets and hardness of the samples was determined to be varying
from 18.0±1.1 to 20.8±1.0 N (Kumar, Biswas, Sahoo, Chatli, & Sivakumar, 2013).
Earlier, reduction in aw was found by incorporating broccoli powder at three different levels;
4, 6 and 8% in meat nuggets, from 0.85±0.01 (control) to 0.83±0.01, 0.79±0.002 & 0.71±0.01,
respectively (Kumar, Chatli, Mehta, Kumar, & Sahoo, 2 3 . urt er, Karpińska-Tymoszczyk
(2008) measured the water activity of control meatballs as 0.982 and rosemary enriched
meatballs as 0.978.
In the present study, incorporation of different colored cabbages or their extracts in
croquettes and alterations during storage affected considerably on color tonality (a* and b*
values). Moreover, cabbage based croquettes showed less hardness and water activity than that
of control however, increase in hardness and reduction in water activity were observed at the
termination of storage period. These outcomes were in coherence with the findings of Madane et
al. (2019) who developed chicken nuggets supplemented with moringa flower extract (2%) and
reported reduction in hardness as compared to control. Besides that, storage of moringa based
chicken nuggets for 20-days under refrigeration also showed significant effect on color tonality.
3.4.Sensory profile
Statistical analysis portrayed significant effect (p<0.05) of treatments and storage on color score
of baked and fried croquettes. The maximum scores for color via baking and frying were
assigned to C2B 7.72±0.45 and C0F 7.43±0.91 while minimum ratings were allotted to C3B
6.39±0.36 and C3F 6.75±0.41 at Day 1 that showed an obvious decrease at Day 30; C2B
7.59±0.42, C0F 7.28±0.47, C3B 6.19±0.38 and C3F 6.53±0.36. Statistical inference demonstrated
non-substantial impact of treatments and storage intervals on taste score in baked and fried
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croquettes. From taste point of view, fried treatments were rated from 6.79±0.37 to 7.36±0.4 and
baked version from 6.42±0.35 to 7.05±0.64 at Day 1. Furthermore, cabbage croquettes showed
slight improvement in taste scores at Day 30, nevertheless an inverse response was noticed for
control and extract enriched treatments. The scores for odor indicated significant variance in
baked croquettes while non-substantial difference lies in case of fried croquettes. Concisely, odor
of cabbage croquettes was more prominent due to the presence of sulfurous compounds hence
allotted with minimum score while overall odor demonstrated minimum score at 30th day.
Statistical analysis for tenderness score depicted considerable difference with respect to baked
croquettes while non-significant regarding fried treatments. Tenderness was minimally scored in
cabbage croquettes (baked samples; C1B 6.55±0.43, C3B 6.62±0.35 and fried samples; C1F
6.96±1.16, C3F 6.84±0.36) at Day 1 that showed improvement (baked samples; C1B 6.66±0.36,
C3B 6.72±0.36 and fried samples; C1F 7.05±0.38 C3F 7.00±1.07) at Day 30, whereas an inverse
trend was viewed for extract based and control treatments. Statistically, scores for juiciness
portrayed significant variations for baked treatments throughout storage while non-significant for
fried croquettes. Though, almost similar trend was noted for juiciness as that of tenderness.
Hedonic rating for overall acceptability showed considerable variance in fried croquettes while
minor difference was noted in baked treatments. Among cooking methods, maximum scores for
overall acceptability were allotted to fried treatments (from 7.20±0.41 to 7.85±0.72 at Day 1)
than baked counterparts (from 6.97±0.49 to 7.27±0.49 at Day 1). Maximum score for overall
acceptability was achieved by green cabbage croquettes; C1B 7.27±0.49 and C0F 7.85±0.72 at
Day 1 among baked and fried samples, respectively. At Day 30, the overall acceptability showed
a declining trend in both baked and fried croquettes (Table 6).
Insert Table 6 here
In accordance to the current findings, Verma, Pathak, Singh, and Umaraw (2016)
incorporated green cabbage (15 and 25%) in meatballs and observed diminution in color, flavor
and juiciness under refrigerated storage for 9 days in response to degradation of pigmented
compounds, lipid oxidation, non-enzymatic browning or moisture loss. In order to improve
functionality of apple juice, Radziejewska-Kubzdela and Bie ańska-Marecik (2015)
incorporated red cabbage, in purée, frozen and freeze-dried form, to apple juice but, these
treatments lowered the score for taste and aroma though the scores were within the acceptable
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limits. Moreover, Malav et al. (2015) assessed gradual decrease in sensory aspects of cabbage
fortified patties with the increment in cabbage powder levels i.e. 6, 9 and 12%.
In context to cooking procedures, Barakat and Rohn (2014) found higher overall
acceptability and taste score for fried Broccoli Based Bars (BBBs) however, color was
maximally scored in steamed BBBs followed by fried and baked versions. Further, they noted
non-significant variance with respect to odor of microwaved, fried or baked broccoli bars. The
researchers also reported improvement in texture of fried broccoli bars and associated it with
moisture reduction, protein denaturation and browning reactions.
Considering storage stability, the current study portrayed sensory acceptability of cabbage
croquettes during 30-days of storage. Accordingly, Kumar, Mendiratta, Agrawal, Sharma, and
Singh (2018) found higher consumer acceptability of mutton nuggets supplemented with
combination of essential oil (0.25%) and flaxseed powder (4%). Further, they noticed that scores
of sensory profile of natural antioxidants treated nuggets remained within acceptable limits, even
at 30th day of storage under refrigeration in contrast to control.
4. CONCLUSION
The outcomes of the current study indicated higher antioxidant potential of red cabbage and its
extract incorporated croquettes as compared to green cabbage based treatments. Frozen storage
impacted minor changes in most of the antioxidant assays of the product. Different croquettes
treatments and alterations over the storage period showed noticeable variations in color tonality,
hardness and water activity. Besides, scores for several sensory descriptors of cabbage based
baked and fried croquettes were within the acceptable limits.
ACKNOWLEDGMENTS
The authors are highly obliged to the research facilities of the National Institute of Food Science
and Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture,
Faisalabad, Pakistan.
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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TABLE 1. Formulation of green/red cabbage or their extracts incorporated croquettes
Ingredients (%)
C0 C
1 C
2 C
3 C
4
Control
croquettes
Green cabbage
croquettes
Green cabbage
extract based
croquettes
Red cabbage
croquettes
Red cabbage
extract based
croquettes
Boiled chicken 43 33 39.5 33 39.5
Boiled potatoes 43 33 39.5 33 39.5
Green cabbage shreds - 20 - - -
Green cabbage
extract - - 7 - -
Red cabbage shreds - - - 20 -
Red cabbage extract - - - - 7
Refined oil 5 5 5 5 5
Spice mix 3 3 3 3 3
Refined corn flour 2.5 2.5 2.5 2.5 2.5
Liquid egg white 2 2 2 2 2
Salt 1 1 1 1 1
Preservative 0.5 0.5 0.5 0.5 0.5
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TABLE 2. Effect of treatments on antioxidant assays and phytochemistry of cabbage croquettes
Parameters Baked cabbage croquettes Fried cabbage croquettes
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
DPPH
assay
13.72±0.4
9e
22.35±1.07c
19.04±0.90d
28.16±1.25a 26.56±1.27b 14.49±0.55c 22.83±1.08
b
22.45±0.74b
32.00±1.75a 30.51±1.55a
ABTS assay 1.74±0.09
d 2.47±0.13b 2.09±0.10c 2.93±0.14a 2.44±0.12b 1.61±0.08c 2.14±0.11b 2.03±0.11b 3.05±0.15a 2.97±0.14a
FRAP assay 0.71±0.04
d 0.99±0.04c 0.99±0.03c 1.11±0.05b 1.25±0.07a 0.86±0.05d 1.02±0.05c 0.98±0.04c 1.37±0.05a 1.23±0.06b
TPC 70.59±3.2
5c
92.54±4.68b
87.14±2.73b
121.61±5.8
5a
118.09±6.3
3a 71.17±3.06c
88.04±4.37b
82.41±1.83b
125.82±6.0
9a
123.45±4.9
2a
TF 64.88±2.7
7c
69.63±1.58b
67.87±2.83bc
92.30±3.60a 92.83±4.13a 51.84±1.93c 57.17±2.43
b
56.77±2.03b
78.17±3.77a 78.11±2.78a
* Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests; *** Values containing different alphabets are significant
(p<0.05)
† C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage
croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage
extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes; DPPH assay (%); ABTS assay (µM Trolox/g
F.W.); FRAP assay (µM Fe2+/g F.W.); TPC = Total phenolic contents (mg GAE/100g F.W.); TF = Total flavonoids (mg QE/100g F.W.)
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TABLE 3. Effect of storage on antioxidant assays and phytochemistry of cabbage croquettes
Parameters
Baked cabbage croquettes Fried cabbage croquettes
Storage intervals
1st day 15th day 30th day 1st day 15th day 30th day
DPPH assay 22.33±0.92 22.15±1.09 21.41±0.98 24.92±1.19 24.48±1.23 23.97±0.97
ABTS assay 2.38±0.12a 2.36±0.09ab 2.26±0.08b 2.40±0.11a 2.39±0.11a 2.29±0.35b
FRAP assay 1.02±0.05 1.03±0.05 0.98±0.04 1.10±0.05 1.11±0.05 1.07±0.05
TPC 99.03±4.33ab
99.78±5.11a 95.17±5.03b 99.86±3.08 98.51±4.31 96.16±4.77
TF 78.48±3.16 77.91±3.15 76.12±3.04 65.15±2.39 65.24±2.99 62.85±2.37
*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values
containing different alphabets are significant (p<0.05)
†DPPH assay (%); ABTS assay (µM Trolox/g F.W.); FRAP assay (µM Fe2+/g F.W.); TPC = Total phenolic contents
(mg GAE/100g F.W.); TF = Total flavonoids (mg QE/100g F.W.)
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TABLE 4. Effect of treatments on color tonality, hardness and water activity of cabbage croquettes
Parameters Baked cabbage croquettes Fried cabbage croquettes
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
L* value 55.03±2.
10b
56.87±2.45a
b 58.57±2.25a 50.12±2.19c 58.38±2.45a 61.65±2.35a 57.19±2.47b 50.76±1.94c 52.18±2.28c 53.14±2.23c
a* value 1.00±0.0
4e -3.02±0.13c -2.67±0.12d 4.05±0.18a 3.18±0.13b 1.57±0.06d -2.82±0.12b -1.94±0.08c 4.32±0.19a 4.37±0.19a
b* value 13.98±0.
62a 10.42±0.47c 12.58±0.57b 6.50±0.24e 7.21±0.28d 15.74±0.71a 13.69±0.63b 12.36±0.56c 12.60±0.45c 8.55±0.33d
Hardness (N) 23.11±0.
84a 8.42±0.33d 12.38±0.51b 11.19±0.44c 10.73±0.36c 14.70±0.48a 8.43±0.30d 9.90±0.36b 9.12±0.37c 9.27±0.35c
Water
activity
0.80±0.0
3a 0.79±0.03ab 0.76±0.03bc 0.75±0.03bc 0.76±0.03c 0.77±0.04a 0.74±0.03ab 0.72±0.03b 0.75±0.03ab 0.75±0.03ab
*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values containing different alphabets are significant (p<0.05)
† C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage
croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage
extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes
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TABLE 5. Effect of storage on color tonality, hardness and water activity of cabbage croquettes
Parameters
Baked cabbage croquettes Fried cabbage croquettes
Storage intervals
1st day 15th day 30th day 1st day 15th day 30th day
L* value 57.19±2.37a
55.83±2.18a
b 54.37±2.31b 56.22±2.34 54.42±2.11 54.31±2.31
a* value 3.22±0.14a 2.67±0.11b 2.46±0.11c 3.42±0.15a 3.32±0.13a 2.28±0.10b
b* value 10.45±0.45a
10.20±0.44a 9.76±0.42b 14.14±0.60a 13.78±0.59a 9.84±0.42b
Hardness
(N)
10.80±0.43b
14.51±0.53a 14.18±0.52a 9.09±0.33c 10.63±0.40b 11.12±0.39a
Water
activity 0.89±0.04a 0.74±0.03b 0.70±0.02c 0.82±0.04a 0.76±0.04b 0.67±0.03c
*Means±SD (n=3) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests *** Values
containing different alphabets are significant (p<0.05)
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TABLE 6. Sensory aspects of cabbage croquettes
Parameters Storage
(day)
Baked cabbage croquettes Fried cabbage croquettes
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
Color
1st 7.65±0.49
a 6.74±0.37efg 7.72±0.45a 6.39±0.36fg
7.04±0.60bcd
e 7.43±0.91a
6.79±0.38bc
def 7.29±0.44abc 6.75±0.41cdef
7.14±0.45abcd
e
15th 7.54±0.70
abc 6.65±0.37efg 7.68±0.46a 6.25±0.34g 6.94±0.74def 7.36±0.66ab 6.63±0.42def 7.16±0.40abcd 6.61±0.37def
7.01±0.46abcd
ef
30th 7.53±0.42
abcd 6.53±0.40efg 7.59±0.42ab 6.19±0.38g 6.95±0.44cdef 7.28±0.47abc 6.54±0.38ef
7.14±0.43abcd
e 6.53±0.36f
6.98±0.44abcd
ef
Taste
1st 7.05±0.64 6.48±0.55 6.97±0.41 6.42±0.35 7.03±0.37 7.36±0.40 6.86±0.59 7.07±0.42 6.79±0.37 7.14±0.38
15th 6.85±0.78 6.67±0.58 6.76±0.38 6.62±0.38 6.82±0.74 7.22±0.59 7.02±0.61 6.92±0.39 6.96±0.40 6.96±0.76
30th 6.81±0.59 6.80±0.38 6.64±0.39 6.75±0.38 6.75±0.60 7.16±0.43 7.11±0.40 6.82±0.40 7.08±0.40 6.87±0.62
Odor
1st 7.25±0.88
ab 6.39±0.63cde
6.89±0.45abc
d
6.96±0.38ab
c 7.32±0.49a 7.47±0.83 7.12±1.10 7.36±0.88 7.14±0.39 7.53±0.51
15th 7.28±0.97
ab 6.18±0.38de
6.91±0.49abc
d
6.69±0.40ab
cde 7.13±0.47abc 7.51±0.64 7.04±1.10 7.46±0.53 7.07±0.42 7.38±0.79
30th 7.21±0.84
ab 6.03±0.37e
6.57±0.86bcd
e
6.56±0.41bc
de 6.97±0.43abc 7.25±0.78 6.81±0.58 7.12±0.43 6.87±0.42 7.32±0.64
Tenderness
1st 6.84±0.43
ab 6.55±0.43ab 7.03±0.39a 6.62±0.35ab 6.80±0.36ab 7.19±0.67 6.96±1.16 7.14±0.40 6.84±0.36 7.25±0.76
15th 6.79±0.61
ab 6.61±0.41ab 6.85±0.39ab 6.63±0.40ab 6.67±0.42ab 7.07±1.15 6.95±0.82 7.01±0.40 6.90±0.42 7.13±0.60
30th 6.45±0.40
b 6.66±0.36ab 6.63±0.41ab 6.72±0.36ab 6.45±0.39b 6.70±0.42 7.05±0.38 6.69±0.41 7.00±1.07 6.75±1.15
Juiciness
1st 6.92±0.80 6.58±0.79 7.02±0.40 6.35±0.33 6.78±0.36 6.91±0.36ab 6.43±0.35b 7.06±0.95ab 6.93±0.39ab 7.09±0.41ab
15th 6.88±0.98 6.79±0.62 6.98±0.39 6.52±0.36 6.81±0.43 6.90±0.41ab 6.56±0.64b 6.94±0.39ab 7.11±0.65ab 6.92±0.75ab
30th 6.60±0.71 6.91±0.39 6.69±0.41 6.61±0.37 6.54±0.39 6.55±0.77b 6.78±0.38ab 6.71±0.35ab 7.28±0.45a 6.83±0.43ab
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Overall
acceptability
1st 7.16±0.90 7.27±0.49 7.05±0.40 6.97±0.49 7.11±0.41 7.85±0.72a 7.71±1.35ab 7.20±0.41abc 7.28±0.40abc 7.26±0.42abc
15th 7.27±1.34 7.01±0.42 6.84±0.42 6.74±0.40 7.07±0.40 7.67±0.60ab 7.69±0.85ab 7.12±0.44abc 7.05±0.42bc 7.18±0.43abc
30th 7.03±0.39 6.87±0.38 6.77±0.75 6.61±0.37 6.94±0.96 7.49±0.70abc 7.47±0.42abc 6.98±0.41bc 6.91±0.39c 7.04±0.38bc
*Means±SD (n=15) ** Two-way ANOVA followed by Tukey’s HSD multiple comparison tests ***Values containing different alphabets are significant (p<0.05)
†C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage
croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage
extract based croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes
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C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based croquettes; C3B= Baked red cabbage croquettes;
C4B= Baked red cabbage extract based croquettes; C0F= Fried control croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage extract based
croquettes; C3F= Fried red cabbage croquettes; C4F= Fried red cabbage extract based croquettes
FIGURE 1. Effect of treatments on composition of cabbage croquettes
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
C0B
C1B
C2B
C3B
C4B
C0F
C1F
C2F
C3F
C4F
Parameters
Tre
atm
ents
Moisture (%) Ash (%) Crude fat (%) Crude protein (%) Carbohydrates (%)
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C0B= Baked control croquettes; C1B= Baked green cabbage croquettes; C2B= Baked green cabbage extract based
croquettes; C3B= Baked red cabbage croquettes; C4B= Baked red cabbage extract based croquettes; C0F= Fried control
croquettes; C1F= Fried green cabbage croquettes; C2F= Fried green cabbage extract based croquettes; C3F= Fried red
cabbage croquettes; C4F= Fried red cabbage extract based croquettes
FIGURE 2. Effect of treatments on calorific value of cabbage croquettes
0
50
100
150
200
250
300
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
kca
l/100g
Treatments
jfpp_14291_f2.eps
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FIGURE ffect of treatments an storage on ant o nt assa s an tochem str of cabbage croquettes
0
20
40
6�
8�
100
120
140
1��
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
T C
0 15 30
0
10
20
30
40
50
��
7�
8�
9�
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
TFC
0 15 30
0
5
10
15
20
25
30
35
40
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
assa
0 15 30
0
�05
1
105
2
205
3
305
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
BT assa
0 15 30
0
�02
�04
�0�
�08
1
102
104
10�
C0B C1B C2B C3B C4B C0F C1F C2F C3F C4F
F assa
0 15 30
C0B Bake croquettes ntrol C1B Bake croquettes stuffe th green cabbage C2B Bake croquettes conta n ng green cabbage e ract C3B Bake croquettes stuffe th re
cabbage C4B Bake croquettes conta ng re cabbage e ract C0F F e croquettes ntrol C1F Fr e croquettes stuffe th green cabbage C2F F e croquettes conta ng
green cabbage e ract C3F F e croquettes stuffe th re cabbage C4F Fr e croquettes conta ng re cabbage e ract T C Total henol c contents mg /100g F TF
Total flavono g /100g F assa BT assa Trolo g F F assa Fe2+/g F
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