@article{2652,
author = "Rekha and Ranu Prasad",
abstract = "The objectives of the study was to develop value added products by utilizing cabbage-by- products, cabbage stems and outer leaves. Cabbage has been reported to contain high amount of fibre and bioactive components with high antioxidant activity. However, outer leaves and stems are discarded and treated as wastes and may only be used in animal feeds and fertilizers. It is interesting to convert the residue into a value added product. Cabbage stems and outer leaves were dried and grinded in order to produce cabbage powder. Dehydrated cabbage powder was added at 5, 10 and 15% into the sev. All the samples were subjected to sensory and physiochemical evaluation. Nutritional value of the product was improved with the incorporation of dehydrated cabbage powder",
issn = "23191473",
journal = "IJAIR",
keywords = "Cabbage;Analytical Analysis;Dehydration;Sensory Characteristics;Value Added",
month = "January",
number = "4",
pages = "8-9",
title = "{N}utritional and {O}rganoleptic {E}valuation of {D}ehydrated {C}abbage {P}owder {I}ncorporated in {S}ev",
volume = "6",
year = "2018",
}