1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana - 141004, Punjab
2Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana - 141004, Punjab
*Corresponding author: sachdev_poonam@pau.edu
Online Published on 07 September, 2022.
Eight cultivars of Brassica Green were evaluated for the preparation of ready to eat canned sag (Indian spiced leafy mash). The sag was prepared using traditional method of cooking in a stainless steel steam jacketed kettle. The physico-chemical and phytochemical composition of different cultivars of Brassica leaves showed their potential nutritional quality. Though canning process impacted the nutrients in the cooked sag prepared from all the varieties, the most prominent losses were observed in the ascorbic acid content. The other nutrients like carotenoids, chlorophyll also showed decreasing trend during storage. Uneven loses in phenol content was observed between different cultivars and was comparatively lesser in RLM 619. Amongst all the varieties, significant differences were observed amongst the sensory characteristics. The variety RLM-619 was the most preferred one owing to its higher yield and better sensorial characteristics.
Brassica, Canning, Nutrients, RLM 619
