Comparison of Starter Spices for Retention of Sensory Attributes, Appearance, and Antioxidants in Red Cabbage Sauerkraut

Red cabbage finds wide appeal as salad among the health-conscious consumers however it is seasonal and is available for only two months. Conventionally green cabbages are converted to sauerkraut in traditional Oriental cuisines which enjoys wide appeal. The suitability of red cabbage for sauerkraut formulation was evaluated through two formulations, i.e., use of carom seeds and mustard seeds. The two formulations were compared for total anthocyanins, ascorbic acid, colour, texture (hardness), titratable acidity, total phenolic content, antioxidant activity, and sensory evaluation. The study was conducted after 15 days fermentation of red cabbage shreds at 20℃ for a period of 75 days while sauerkraut was stored in refrigerated condition. Variation in starter spice caused significant difference in the rate of acidification, and change in total anthocyanins, ascorbic acid, colour, texture, total phenolic content, flavour, and antioxidant activity. While mustard spiced sauerkraut was more acidic and retained colour and texture better, the carom sauerkraut was less tart, softer and lower on colour scores. The antioxidant activity decreased from 7.55 µmol TE/g to 4.43 µmol TE/g on conversion to sauerkraut. Retention of 65.6% total phenolics and 57% ascorbic acid and 57% anthocyanins following 60 days of refrigerated storage of sauerkraut was recorded without use of any preservative, which shows reasonably good way to preserve the red cabbage which otherwise is not amenable for routine Indian culinary preparations. Sensory quality on the basis of taste, colour, odour, texture, and overall acceptance revealed acceptable quality sauerkraut up to 60 days when prepared with mustard seeds.