Red cabbage or blue cabbage? Depending on the growing region, the pH-value of the soil and also the method of preparation, it is called differently, but it is always the same vegetable. Also, the colder and more uncomfortable the weather becomes, the more you want a hearty meal with red cabbage as a side dish. Ready-made red cabbage from glasses, bags and deep-frozen has recently been tested.
The taste is crucial
For the consumer, the taste is an important purchase criterion, but unfortunately the tested red cabbage from glass and bag often had a strong vinegar taste. Ideally, red cabbage should be aromatic, spicy and naturally taste strongly like red cabbage. Apple red cabbage should also have a noticeable apple taste. Frozen red cabbage was especially convincing in the tests.
In a sensory analysis, among other things, the taste of a foodstuff is checked in order to offer the consumer an all-round high-quality product. The consistency, color and smell are also checked.
Vitamin C Bomb
Red cabbage contains a lot of vitamin C, also called ascorbic acid. Vitamin C is of major importance for many metabolic processes and has an antioxidant effect. However, it is not heat-resistant, so red cabbage from glasses and bags contain significantly less vitamin C than deep-frozen red cabbage.
The Tentamus laboratories ensure a tasty pre-Christmas season!
The Tentamus laboratories support you with sensory tests and also check the vitamin C content of your products. Furthermore, we recommend having your finished red cabbage tested for germs, pesticides and nitrate. The tested products have not exceeded the limit for these.
Would you like to learn more about our services, or do you have further questions? Our expert will be glad to help you.
+49 30 206 038 133
Source: Stiftung Warentest