Effects of Boiling on Dietary Fiber Components in Fresh and Stored White Cabbage ( Brassica oleracea var. capitata )

The effects of boiling (10 min) and how differences in cultivars ( n = 6), maturity ( n = 2), and storage ( n = 3) may affect dietary fiber in white cabbage were studied. A great variation in total dietary fiber content between boiled cabbage samples was seen (17.7 to 31.7 g/100 g dry weight basis). Total and insoluble dietary fiber following boiling could be predicted from the initial amount. Average losses for early and late cultivars were similar (about 10%) and were mainly due to insoluble polymers consisting of glucose and partly of uronic acids. The early cultivar ‘Balbro’ was least affected by heat treatment: only 2% total dietary fiber was lost. Harvesting before physiological maturity and short‐term storage increased the loss of soluble polymers (pectic substances), whereas long‐term storage decreased the loss.