[Use of gas chromatography for studying the change in sugar content of vegetables during cooking]

Gas liquid chromatography was used to study variation in the content of ordinary sugars and polysaccharides (starch, hemicellulose, pectins, cellular tissue) in cabbage, carrot, beef, and onion during culinary treatment (cooking). It was shown that cooking of vegetables leads, apart from extraction of ordinary sugars, to partial hydrolysis of polysaccharides including starch, and saccharose inversion as a result of which the content of ordinary sugars increases in the broth. At the same time a considerable part of ordinary sugars break down depends on cooking duration and proceeds especially vigorously in beef (50%) and onion (39%). Sauerkraut develops much mannit that breaks down partially on stewing.