A NUTRITIONAL STUDY OF (TFCFMBERS
AN D CUCUMBER PICKLES

THESIS FOR THE DEGREE OF M S.
MICHIGAN STATE COLLEGE
LOUlS J. (TAMILLO
1941

 

 

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A NUTRITIONAL STUDY OF CUCUMBERS
AND CUCUMBER PICKLES

Louie James Camille

A THESIS

Submitted to the Graduate School of Michigan
State College of Agriculture and Applied
Science in partial fulfilment of the
requirements for the degree of

MASTER OF SCIENCE

Department of chemistry
1940

Acknowledgement

The author wishes to eXpress his appreciation to
Doctor 0. A. Hoppert, Professor of Biological Chemistry,
for his guidance and helpfulness in the making of the
chemical and biolOgical analysis, and to Doctor F. I.
Fabian, Research Professor in Bacteriology, for his
assistance in supervising the manufacture of the different

kinds of pickles, and also for making this work possible.

142800

TABLE OF CONTENTS

I Introduction

II Review of Literature

A.

0.

Organic

(DQCDUIIFOSNH

Carbohydrate
Fat
Protein
Vitamin A
Vitamin Bl.
Vitamin B3
Vitamin C

Hiscellaneous

a. Products of Acid Fermentation

b. Pectins
c. Glutathione
d. Crude Fiber
e. Enzymes

Inorganic Analysis

(n h. a: a: r4

Calcium
Capper

Iron
Phosphorus
Other ninerals

Moisture

 

_-_—
__ ___._._-__.__--_.—.__.__ --

III Present Work

1? Experimental Procedure
Influence of Type of 8011 on Genuine Dill Pickles
Influence of Manufacturing Process

Influence of Salting

A
B
C
D. Nutritional Studies on Fresh Cucumber Bickles
E A Study of Pasteurized Dill Pickles
F. A Study of Bread and Butter Pickles
V General Discussion
VI Summary'
VII Conclusions

VIII Bibliography

Introduction

One of the important fields in biochemistry is that
of nutrition. The chemical analysis of foodstuffs both
for human and animal consumption has produced valuhble
information regarding their nutritional value. Much
research has been done on the study of sources of protein,
essential elements, vitamins, fats, and carbohydrates. It
is only by analizing the entire list of edible foods that
our information can be complete. There is very little
information on cucumbers and less on the various kinds of
pickles made from them. In view of the fact that pickles
form a part of the diet, it was considered desirable to
make a chemical and biochemical analysis of them in order

to ascertain their nutritional value.

Review of Literature

Carbohydrates. Among the first to determine the carbohydrate
content of cucumbers was Myers and Croll (35). They found
the per cent of total sugars (reducing and non-reducing) of
cucumbers to average 3.39. Their results showed that the
amounts of soluble sugar for most fruits and vegetables
compared favorably with the amount of total carbohydrate
indicating that the percentage of starch is small in fruits
and many vegetables.

Bell, Long, and Hill (3) found that the amount of

available carbohydrate in cucumbers was 1.7 per cent.

Kitahara (22) studied the changes in the chemical com-
ponents of cucumbers during the ripening process. His
results showed that the quantity of carbohydrates increased
until the tenth day after bloom and then decreased. The
amount of ash, fiber, and protein decreased slowly after
bloom and thereafter remained unchanged. The cucumbers con-
tained 0.5 per cent glucose and 0.4 per cent fructose, the
principal sugars present, and a trace of sucrose.

In 1939 H. J. Heinz Company (30) published the results
of analayses carried out by their research department of a
large number of vegetables and vegetables products. Their
results for the carbohydrate content of fresh cucumbers and
pickle products made from cucumbers were as follows: Fresh
cucumber 3.1 per cent, sour pickles 1.3 per cent, fresh
cucumber pickles 15.9 per cent, sweet mustard pickles 35.3
per cent, and sweet pickles 34.0 per cent.

:51: Einhom, Milski, and Kalashnikov (13) determined the
fat constants of oil, which was obtained by the extration

of finely ground air-dry cucumber seeds with ether. They
also determined the solidifying point, free acids, non-
saponifiable, and per.cent glycerol. The acids consisted

of oleic, linoleic, palmitic, and stearic in decending order
of quantity. The Rosenheim lebster test for vitamin A
showed one-fifth as much of this vitamin present in cucumber
seeds as in fish oil. The whole seed analysis showed the
following percentages: moisture 8.0, oil 31.47, protein

29.69, carbohydrate 1.88, pectins 0.59, ash 3.92, P205 in

ash 3.35. The oil and the press cake were high in
nutritive value. Toyama and Tsuchiya (41) found that

the amount of kernel oil in twenty samples varied from

43 to 78 per cent and that of the ether extracted kernel
oil from 39.7 to 49.3 per cent. Only small amounts of
trichosanic and linolenic acids were found in the oils.
The following figures are the per cent by weight of fat
secured by Heinz (30) for cucumbers and various cucumber
pickle products: cucumber 0.3, sour pickles 0.3, fresh
cucumber pickle 0.3, sweet pickles 0.3, sweet mustard
pickles 0.4.

Protein. Oparin (36) made crystalline preparations of
globulins from cucumber seeds by the Osborne Method. The
per cent of free amino nitrogen as obtained by Van Slyke's
method from the above preparation was 3.69.

Yashimura and Nishida (47) obtained 0.37 grams of
adenine hydrochloride and 0.5 grams of trigonelline auri-
chloride and a trace of arginine from a hot water extract
ebtained from 33 kilograms of cucumbers.

Heinz (30) showed that the prttein content of cucumbers
and pickle products made from them was as follows: cucumber
0.8 per cent, fresh cucumber pickles 1.3 per cent, sour
pickles 0.9 per cent, sweet pickles 0.7 per cent, and sweet
mustard pickles 1.4 per cent.

Vitamin A. Jansen and Donath (30) tested various foods for

their value as sources of vitamin A and protein, using a

curative method. Rats were fed a diet of polished rice
and given a supplement of different foodstuffs. From the
results obtained they made a classification of the various
foodstuffs with respect to vitamin A. The first group
contained foodstuffs very rich in vitamin A of which the
addition of from 1 to 5 per cent of them on the dry basis
was sufficient to supplement satisfactorily a vitamin A-
free basal diet. One of the vegetables included in this
group was fresh cucumbers which required from 5 to 10 grams.
In the second grcup was included those foods having so
little vitamin A as to be insufficient to prevent a symptoms
of vitamin A deficiency when used exclusively. An example
of this was rice (polished and unpolished).

Heinz (30)_found the vitamin A content of cucumbers
to be 35 International units per 100 grams.
Vitamin B1. Heinz (30) who were the only ones to do work
on vitamin B1 in cucumbers, found them to contain 30
International units per 100 grams.

Vitamin Ba or C. Teng-Yi Lo (33) working with four varieties

 

of cucurbits found that cucumbers were a relatively good
source of vitamin B2, while muskmelons were deficient in
this vitamin.

Heinz (30) give the vitamin B3 content of cucumbers
as 50 International units per 100 grams.

Vitamin C. Embrey (13) found that the feeding of 10
grams daily of cucumber, chico, pomelo, and guana pro-

tected guinea pigs from scurvy for nine weeks, while 15

grams daily of banana, kangkong leaves, and kamate leaves
were essential for similar protection. Incomplete
experiments with lansones indicated that 10 grams daily
were evidently insufficient as a protection from scurvy.

Thurman and Vahlteich (40) also fed fresh cucumbers and
fresh cucumber pickles of the bread and butter type to
guinea pigs and found that they were protected against
scurvy, the pickles apparently having the same antiscorbic
potency as fresh cucumbers. The pickles made from salt stock
cucumbers failed to protect from scurvy.

Fujimaki, Shimoda, and Saiki (33) preserved cucumber
and egg plant in 'nukamiso' (paste made from rice polishings)
and found them to contain a small of vitamin C. Chao-Yu
Chen (9) by preventive and curative experiments showed that
cucumber, melons, fresh dates, and lotus root, contained
appreciable quantities of vitamin C. Later (8) he found
that 10 grams of fresh cucumbers protected guinea.pige from
scurvy.

Chen and Chan (10) likewise found that cucumbers
possessed antiscorbutic properties.

Yarusova (45) showed that 13 grams of fresh cucumbers
daily provided the minimun prOphylactic dose of vitamin C
for a guinea pig. Pickled cucumbers were devoid of this
vitamin. He (46) also worked with salted cucumbers and
dried carrots as vitamin 0 carriers. It was estimated that
the antiscorbutic activity of fresh cucumber was not less

than~80 units per kilogram (80 to 160 International units)

while salted cucumbers purchased on the market contained
practically no vitamin C.

E. Caserio (6) compared lemon juice with cucumbers,
sour jujubes, and the berries of mountain ash and found
that fresh cucumbers contained less vitamin C than the
lemon juice.

A practical method has been worked out for the
determination of the ascorbic acid content of vegetable
matter by Spruyt and Donath (35), by means of enzymic
action. This is called the ascorbic-acid-oxidase method
and the results obtained agree with values previously
found.

Total and reduced vitamin C were determined in
various plant and animal tissues by Fuiita and Ebihara (16).
In animal tissues vitamin C was found chiefly in.the
reduced form over 80 per cent, whereas in blood over 95
per cent is in dehydro-form (oxidized). In plants it is
present also to a large extent as the dehydro form. They
found that cucumbers contained much more vitamin C in the
skin and chiefly in the dehydro form. In the fresh state,
vegetables contained more vitamin C in the reduced form.

Gomolyako (18) showed that there was from 5 to 19
milligrams per 100 grams of vitamin C in cucumbers and
garlic. ‘

Vitamin C was also determined by the 3,6-diechloro-
phenol-indo-phenol method by Barron (3). The average

content in milligrams per cent was 40 for cucumbers.

The vitamin C content of cucumbers was placed at 3.8
to 9 milligrams per cent by Schatzlein and Fox-Temmling (33)

According to Heinz (30) cucumbers contained 300
International units per 100 grams. I
Products of_Agid Fermentagigg, Kalmuikov (31) working with
dogs found that pickle juice, krass and sauerkraut Juice
were strong stimulants for the stomach glands.

Rojahn, Files, and Wirth (31) emphasized the importance
of crude plant juices, carrots, tomato, cucumber etc., in
the general dietary and in the treatment of certain deseased
conditions.

Pectins. Very little work has been done on the pectin
content of cucumbers or pickles. Fabian and Johnson (14)
studied the pectin content of normal and decomposed pickles.
The per cent of total pectic materials as calcium pectate
in normal pickles on the dry weight basis was 16.38 in the
alcohol insoluble material and 13.0 per cent of the total
dry matter. The soluble pectic material as calcium pectate
in normal pickles on a fresh weight basis was 0.53 per eent.
glutathione. 34 to 340 micrograms of glutathione per 100
grams of fresh material were found in the fruit of papaya,
cucumber, and pineapple by Ganapathy and Sastri (17). It
constituted 5 to 10 per cent of the total -SH compounds.
Crude_Eihar. Heinz (30) gives the per cent by weight of
crude fiber in cucumber as 0.7.

Enzmes. Thunberg (38) showed that a phosphate extraction

of cucumber seeds contain a variety of dehydrogenases,
which are utilized for a highly sensitive biological
color reaction for citric acid.

An ereptic enzyme was demonstrated in cucumbers by
Chopra and Roy (11), with an optimun activity of pH 5.4
to 6.3.

Iagner-Jauregg and Rauen (43) extracted cucumber seeds
withKHaP04 and it yielded a solution containingadehydro-
genase which decolorizes methylene blue in the presence of
sodium glycerOphosphate.

Thunberg (39) obtained phosphate extracts from cucumbers
which contained a dehydrogenase (amylodehydrogenase), which
could utilize soluble starch, glycogen or dextrin as
donators.

Stone (36) demonstrated the presence of ascorbic acid
oxidase in cucumbers, and Chakraborty and Guha(7) showed
that many plant tissues contained the enzyme ascorbic acid
oxidase, the best source being the cucumber.

Calcium. Wilkins (43) grew cucumbers upon soils (unlimed
or moderately limed), and at different periods of growth
analized samples of the plants for Cao, R, P205, K20, and
MgO. Results showed that the calcium content of vines

was very high, and increased during growth from three per
cent to five or six per cent of the dry weight. The other
inorganic plant constituents were lower in the vines than
the calcium oxide, but usually higher.in the fruit.

Heinz (30) found the calcium content of cucumbers to

.be 0.016 per cent.

Tomato and cucumber plants were subjected to ultra
violet radiations daily for 5 weeks. Analysis, by Wynd
and Fuller (44) showed a definite increase in the calcium
content, while the phosphorus content decreased.

Copper to the extent of 3.3 milligrams per kilogram of fresh
material was found to be present in the cucumber by ‘
Guerithault (19).

Heinz (30) found the amount of cOpper in cucumbers
to be 0.6 milligrams per kilogram.

Ippp, The iron content of cucumbers is given as 3.3 milli-
grams per kilogram by Heinz (30).

phosphorus. The phosphorus content is given as .033 per
cent by Heinz (39).

Other Minerals. Mayrhofer, Schneider, and Wasitzky (34)
made biochemical studies on the iodine and fluorine
content of cucumbers. Shirahama and Shimiza (34)
determined iodine in cucumbers by a modified Leitch-
Henderson method, and found it to be 99.4 gammas per 100
grams of dry matter.

5332: Zinc was determined In a large number of food
products by Bertrand, and Benzon (4) by the calcium
zincate method. Expressed in milligrams per kilogram on
fresh material and on the dry basis , the values, for
cucumbers, obtained were 1.6 and 436 respectively.

The molybdenum content in milligrams per lOGDgrams
was determined by Ter-Meulen (37) and was found to be

0.01.

.ngatnzg, Yoshimura and Mishida (47) found that the water

content of cucumbers was 96.15 per cent.

Present Work

Pickles may be classified under three general types
according to Fabian and Switzer (15). Type one is the
fermented fresh cucumber pickle as represented by genuine
dill pickles. They are made from fresh cucumbers by the
addition of salt, with or without acid, dill weed and
spices. They are permitted to ferment for three to six
weeks after which they are ready to eat.

Type two is the unfermented fresh cucumber pickles in
which fresh cucumbers are packed in glass containers and
brined with a liqupr consisting of vinegar, with or without
sugar, dill weed and spices, in the case of fresh cucumber
dills, after which they are pasteurized and ready to eat.
The other kind of pickles used in this work which comes
under this type ts the “bread and butter” pickle.

A third type of pickle is made by salting fresh
cucumbers in a heavy salt, (8.8 to 10.6 per cent)(30 to
40 degrees Salometer) brine, and allowing them to ferment
for several months or even years after the salt reaches
this concentration. When pickles are to be made from this
salt stock, the salt is removed by soaking the pickles
in several changes of cold and hot fresh water. This is
known as ”processing“. The processed or freshened stock

may then be made into “sweet, sour, processed dill pickles,

relish or manyother types of pickles or pickle products
by the addition of sugar, vinegar, spices, etc. This

is known a s 'finishing'. Sweet pickles and processed
dill pickles are representative of this type of pickle.

In this work cucumbers that had been grown on three
types of soil, muck, clay, and sandy loam, were analized
to determine the influence of the type of soil on their
chemical composition. Likewise, analyses were made of
genuine dill pickles made from these same lots of cucumbers
to determine the influence of the fermentation and
subsequent storage on the chemical and biochemical com-
position. This was done for two successive seasons, 1939
and 1940 . ‘

A study was also made of pasteurized dill pickles
and bread and butter pickles, as well as the fresh cucumbers
from which they were made, to determine the influence of
the manufacturing process on their composition and
nutritional value.

Analysis were also made of fresh cucumbers, salt and
processed stock, and of finished pickles in the form of
sweet and processed dill pickles, to study the influence
of these various operations on the nutritive value of the
pickles.

This work, therefore, includes chemical and biochemical
analysis of fresh cucumbers and the influence of the
various manufacturing processes through which they pass

in order to convert them into pickles. A sufficient

number of varieties of pickles from each general type of

pickles was included so as to make the work representative.

Experimental Procedure

Moisture was determined by weighing a ten gram sample
of material into a previously weighed crucible and drying
for three to four hours at 80 degrees Centrigrade in a
vacuum oven until the weight was constant.

App.was determined by the official method of A.O.A.C.
(l) XXVII, 8.

Total Nitrogen was determined by a combination of the
Kjeldahl and Gunning methods ( l) 11, 31 and 33. A slight
modification of the Kjeldahl method was used by distilling
the ammonia into a four per cent boric acid solution
instead of the standard acid solution, and using a factor
of 6.35 to convert the nitrogen into per cent protein.

Crude Fat or ether extract was determined by the
official (1) direct method XIVII, 31 and 33.

'gipple carbohydppppp, The reducing sugars were
determined by the offical method (1) as given in XII
3b and 43, XXXIV, 3?, 38, and 40.

Carotene. Two different methods were employed for
the determination of carotene. In 1939 the Peterson,
Hughes and Freeman (39) method was used for determining
the carotene contentof the genuine dill pickles packed

that year. The phoTeleometer was used and was equipped

with a blue filter supplied by the Central Scientific
Company. In 1940, the method develdped by Petering,

Holman and Hibbard (38) was used to determine the carotene
content of all the cucumbers and pickles analized. The
conversion factor used to change carotene into the vitamin
A equivalent was 0.0006 milligrams, the amount of pure beta
carotene which possessed activity equal to one International
or one United States Pharmacopeial unit of vitamin A.

Vitamin B1, the antineuritic vitamin, was determined
biologically with rats. The standard used for the controls
in these experiments was the product made by Jansen of
Amsterdam, Holland, which was identical in character and
potency with the International Standard.

Vitamin §3_p£_ge The growth method/with rats was also
employed in determining the amount of vitaminB3 in cucumbers
and pickles. The standard used for the central feeding
experiment was antoclawed brewer's yeast made by Harris.

Vitamin C or the Antiscorbutic vitamin. A chemical
method was used for this determination. The material was
extracted with a mixture of 16 per cent trichloroacetic
and six per cent metaphosphoric acids and titrated with
sodium 3,6, dt chlorophenol indophenol.

Vitamin D. The vitamin D or antirachitic vitamin
was determined according to U.S.P. line test method.

Calcium was determined according to the offical method
(1) XII, 10 of the A,O.A.C.

Copper. An unpublished modification by L. Butler of
the Michigan State Experiment Station, Chemistry of the

Callan and Henderson method (5) was employed. The colori-
meter and also a photelometer was utilized, and the cOpper
concentration was obtained from a previously constructed
transmission-concentration curve.

ligfls The titrimetric method (1) XII, 8, of the
A.0.A.C. was used for determining the amount of iron
present in cucumbers and pickles.

Phosphorus. Phosphorus was determined by slightly
modifying the Youngburg method (48) used for blood. The
photelometer was used to obtain the phosphorus concentration
which were read from a previously constructed transmission-

concentration curve.

Influence of Type of Soil on Genuine Dill Pickles

Five bushels of cucumbers that had been grown on each
of three different types of soil, clay, muck, and sandy
loam, were collected in the middle of the pickle season
from a pickle station. Chemical and biochemical analysis
were made of a representative sampling of each lot of the
fresh cucumbers. The rest were made into genuine dill
pickles. The work covered a two year period, 1939 and
1940.

The genuine dill pickles were made in barrels accord-
ing to the following procedure: About three to four pounds
of salt-cured dill weed was placed in the bottom of the

barrel and 135 pounds of fresh cucumbers were added.

Another layer of about the same amount of dill weed was
added and the barrel filled nearly full of pickles and
a final layer of three or four pounds of dill weed added.
As the cucumbers were being packed in the barrels, a
quart of mixed spices was sprinkled throughout. One quart
of 10 per cent vinegar was added to each barrel and the
barrel was then completely filled with a brine solution
testing eight per cent sodium chloride and headed. The
contents of each barrel of dills consisted of the following:
340 to 350 pounds of fresh cucumbers
17 to 18 gallons of eight per cent salt solution
eight to twelve pounds salt cured dill weed
one pound mixed whole spices
one quart of ten per cent vinegar
The pickles were allowed to ferment for a period of
six weeks. Analyses were made form the different barrels
representing each type of soil at three different periods,
at the beginning, on the fresh cucumbers, and at the end
of three and six weeks during the fermentation of the
pickles.
The results of the chemical and biochemical analysis
at the different periods and for each type of soil are found
in Table l for the year 1939, and Table 3 for the year 1940.
The moisture content of the fresh cucumbers (Tables 1
and 3) grown on the three types of soils varied only
slightly for each type of soil. However, the variation

in the moisture content of the fresh cucumbers grown in

1940 showed approximately a one per cent increase over

1939. The moisture content of the genuine dill pickles

made from the fresh cucumbers grown on different types

of soil varied but slightly irrespective of the year

in which the cucumbers were grown. The total solids

of the fresh cucumbers varied inversely with their respective
moisture content. There was an increase of the total solids
in the dill pickles resulting from pickling which was due

to the absorbtion of salt and other added materials.

The abh varied directly with the amount of total solids
and also with the amount of inorganic matter in the
cucumber. There was a noticeable increase in the amount
of ash in 1940 for the fresh cucumbers while in the pickles
the variations are not as great. Cucumbers grown on much
loam in 1939 and 1940 showed an increase in both total
solids and ash as compared with those grown on the other
types of soil.

The protein in the cucumber usually varied with the
amount of total solids. In 1939, the total solids in the
cucumbers were greater than in 1940. The type of soil
appeared to have but slight influence on the amount of
protein in the fresh cucumbers as shown in Table 1. There
is a greater variation in the protein content of the fresh
cucumber grown in 1940 on the different types of soil as
shown in Table 3. There is a decrease in the protein
content of the dill pickles as compared with the cucumbers

from which they were made due to the action of the brine

in which they were pickled and the subsequent fermentation
which takes place. The brine and products of fermentation
dissolved and soluble proteins which diffused into the
brine and served as food for the micro-organism present.
The greatest variation in the protein content of the
cucumbers and the dill pickles occured in the cucumbers
grown on muck. This would indicate either that there was
more soluble protein in the cucumbers grown on muck or
that the porosity of the cucumbers was greater which per-
mitted more of the protein to diffuse out.

The simple carbohydrate in the fresh cucumbers was
slightly higher in 1939 than 1940. This it to be expected
since the total solids and the other constituents making
up the total solids are likewise higher for 1939 than for
1940. The sugar had completely diffused out of the
genuine dill pickles within four days. This confirms the
work of Fabian and Wickerham tho found in their work on
dill pickles that all the sugar had disappeared from the
dill pickle brine within six to eight days.

The amount of crude fat or ether extract increased
in 1940 over that of 1939 in both the cucumbers and dill
pickles. Tables 1 and 3 show that cucumbers grown on
sandy loam had slightly more crude fat than those grown
on the other types of soil. The crude fat of the pickles
made in 1939 and 1940 showed an increase over the
cucumbers from which they were made. There is a slight

increase in the crude fat of the cucumbers grown in 1940

as compared to 1939.

The amount of calcium found in the cucumbers and the
dill pickles made from them was fairly constant. The
type of soil, the year in which the cucumbers were grown
or fermentation had but slight influence upon the amount
present. This would indicate that it is in a stable form
presumably constituting a.part of the cell wall structure
of cucumbers.

Phosphorous was likewise fairly constant in amount
in the cucumbers grown in the two different years. In
all cases except one there was a slight drOp in the
phosphorus content of the dill pickles as compared to
the amount found in the cucumbers from which they were
madel

,Iron is considered a trace element in plants. The
content of iron in 1939 varied slighly. The cucumbers
grown on sandy loam had a trace more of iron than those
grown on muck or clay soils. The results secured in 1939
checked exceptionally well with those obtained in 1940.
The amount of iron found in the dill pickle was slightly

less in all cases except one than the amount in the
cucumbers.

The cOpper content of cucumbers in the three types
of soil in year 1939 showed some variation. The amount
of capper in cucumbers grown in sandy loam contained
the most copper. Mext in amount were those grown on clay

and least in amount were those grown on muck. The copper

content of the genuine dill pickles made from the cucumbers
grown on the different types of soil showed an increase

as dompared to the cucumbers. This increase may be due to
two factors: It may have come from the one quart of 100
grain vinegar added to each barrel of dills or it may

have been due to the higher total solids content of the
pickles as compared with the fresh cucumbers. Vinegar
frequently contains a trace of copper, and the cepper
content of the vinegar used was not determined. If the
copper was combined with the plant cell in an insoluble
form, as is most likely, it would not be dissolved out

of the cucumbers when they were fermented and would be
present in the pickles as a part of the total solids in a
greater ratio than in the cucumbers.

The carotene content of fresh cucumbers grown in 1939
in theiflree types of soil varied little in amount. Table
1 shows that cucumbers grown on clay contained the largest
amount of provitamin A, next in order were the cucumbers
grown on muck, and then sandy loam cucumbers. The genuine
dill pickles (1939) showed a large increase in carotene
after four days of fermentation and continued to increase
until the sixth week after which there was a slight decrease.
In 1940, Table 3, the carotene content of fresh cucumbers
which were grown on three different types of soil showed
only a slight variation from cucumbers grown on muck and
clay while those grown on the sandy loam soil did not con-

tain as much. The genuine dill pickles (1940) likewise

showed an increase in carotene content during fermentation.
0n the whole, the provitamin A content of both the cucumbers
and dill pickles for the two year series compared exception-
ally well. Attention should also be called to the fact
that a different method was used the second year.

The amount of vitamin B1 in fresh cucumbers grown in
1939 showed no difference between the sand and clay loam
cucumbers. The muck cucumbers contained much. It was not

possible to determine the amount of vitamin B in genuine

l
pickles for the year of 1939 due to the fact that the rate
would not eat the pickles. There was no difference in the
vitamin B1 content of fresh cucumbers grown in 1940 on
three different types of soil. During fermentation there
was a decrease in the vitamin B1 content. It must be taken
into_consideration that a large amount of cucumber or
pickle material must be fed which limits the amount of
basal food ingested and thereby limits the amount of growth.
In addition, the fact that vitamin B1 is unstable could
account for the low values obtained.

The vitamin B3 content was the same for fresh cucumbers
grown on the three different types of soil in 1939. The
subsequent pickling and fermentation caused a decrease in
the amount of vitamin B but the decrease was the same in

3
all cases for all types of soil. Since vitamin B2 is
water soluble doubtless some of it is dissolved, and was
removed during the manufacture of the dill pickles. In

1940, the vitamin B1 content on fresh cucumber grown on

different types of.soil showed only slight variations.
Cucumbers grown clay being the highest and sandy loam

the lowest. The amount of vitamin B3 was less in 1940

than in 1939, in both the cucumbers and the dill pikkles
made from them. Likewise in 1940, the manufacturing
process affected the vitamin B3 content to a greater

extent than in 1939. Vitamin BB is a more stable compound
than vitamin B1, so that the factors most likely responsible
for the decrease are water solubility and the salting out

of the vitamin.

The amount of vitamin C in fresh cucumbers grown on
different types of soil in 1939 and 1940 checked very
closely. The values obtained were higher than those reported
by Heinz (30). The manufacturing process caused a loss of
approximately 40 to 60 per cent of the vitamin C content.
There was a gradual loss as the fermentation continued,
the loss being comparable to that found in the conversion
of cabbage into sauerkraut. Pederson, Mack and Athawes
(37) found a loss of from one-third to one-half the
vitamin C content of kraut during canning and also in
holding it in the vat after the fermentation is completed.
During prolonged storage this loss may be even greater.
The loss of vitamin C is greater if fermented and stored
in small containers. Heinz (30) found cabbage to contain
1000 International units per 100 grams while sauerkraut
contained from 0 to 190.

There was no vitamin D present in either the cucumbers

or pickles as judged by the method used.

Influence of Manufacturing Process

Salt stock pickles. The first step in the manufacture
of certain types of pickles, such as sweet, sour,
mustard, and processed dill pickles, is the salting of
the fresh cucumbers. It is necessary to salt and hodd
them for varying lengths of time (three months to three
years or.more) since the cucumber harvest season is of
such short duration, approximately four to eight weeks.
The salting procedure for cucumbers used in making
the salt stock for the sweet and processed dill pickles
for these experiments was as follows: The fresh cucumbers
were placed in a 600 bushel tank, and while the tank was
being filled, a 7.85 per cent (30 degree salometer)
brine solution of sodium chloride was added in a sufficient
amount to completely cover the cucumbers. When the_vat
was filled, a false cover was placed over them and fast-
ened in such a manner so as to completely submerge the
cucumbers. They were permitted to ferment and cure for
a period of about three months. During the curing process
salt was added at weekly intervals so that at the end of
this period the brine tested 11.3 per cent by weight. The
resulting product is known as “salt stock“. The influence
of the salting of fresh cucumbers on their nutritive value

is shown in Table 3.

Sweet pickles are made from salt stock. The method used
for the experiments reported here briefly was as follows:
Salt stock was soaked in water for twelve hours. This
water was discarded and fresh water added to the pickles.
The temperature of the water and pickles was raised to 130
degrees F. and the pickles allowed to remain in this water
for one hour. The water tested 3.4 per cent salt (13 degree
salometer)at this time. The withdrawal of salt from the
pickles is called 'freshening' and the freshened pickles
after heating are called "processed stock". The processed
stock was made into sweet pickles by the addition of 13
paracent distilled vinegar, and sufficient sugar to make
the final test of the pickles and liquor come to 34.5 Brix
(l9 degreew Baume). A combination of spices oils was also
added. These ingredients were placed over the processed
pickles and allowed to stand ten days. At the end of this
time the pickles were sweet and tested two per cent acetic
acid (30 grains), 39.3 per cent sugar and two per cent salt
and contained one part of spice oils to 4600 parts of
material. The analysis of sweet pickles if given in Table
3.

Processed dill pickles are also made from salt stock. The
salt stock was freshened and processed the same as for
sweet pickles. In these experiments enough salt stock was
freshened to make both the processed dill and the sweet
pickles. To the processed stock was added a brine con-

sisting of vinegar, salt and dill spice oil. They were

allowed to stand in this brine two days after which the
pickles tested 0.67 per cent acetic acid, 3.9 per cent
salt (17 degrees salometer).

The analysis of the fresh cucumbers and the influence
of salting, processing and finishing them into an edible
product are given in Table 3.

Influence of Salting

Salting the fresh cucumbers according to the procedure
outlined reduced the moisture content, increased the amoun;
of total solids and ash (Table 3). The salting process
also reduced the protein content and caused a complete
disappearance of the sugars. The crude fat in the salt
stock pickles was increased by one-tenth of a per cent.

This increase can be accounted for by taking into consider-
ation the increased total solids which gave a greater con-
centration of the material to be extracted. There was a
slight increase in the calcium content which may be due to
the greater amount of ash in the salt stock than in the
fresh cucumber. The phosphorus decreased after salting

and iron varied only a small amount. The copper content

of cucumbers after salting increased about 815 per cent.

The carotene content of the salt stock increased
approximately three times as compared with the fresh cucumbers.
This is doubtless due tb the insolubility of vitamin A in
the brine and the greater concentration of the total solids.

The vitamin B1 content was decreased by the salting process

‘indicating that since it was water soluble, it was removed
with the water during diffusion of the water out of the
cucumbers during salting. It is also unstable and may have
decomposed. What has been said regarding vitamin B1, also
holds true for vitamin B3, which showed a decrease. The
vitamin C content showed a considerable decrease after the
salting process. This decrease may be attributed to
diffusion, because vitamin C is water soluble, as wellsas
to its destruction.

The moisture content of the sweet pickles showed a
great decrease due mostly to the addition of sugar during
their manufacture, while the moisture content of processed
dill pickles increased slightly. In the case of the sweet
pickles, the sugar replaced the moisture, where as with the
processed dill pickles, the addition of salt and acid to
the processed stock caused more water to go into the pickle.
The total solids increased accordingly in the case of the
sweet pickles where as the total solids in processed dills
decreased approximately 3.3 per cent due to the increase
in moisture content whichNin this case was 3.5 per cent.
There was a 67 per cent decrease in the ash of the sweet
pickle as compared with the salt stock but a 300 per cent
increase over that of the fresh cucumber. The decrease is
due to the withdrawal of salt from the salt stock and the
increase is due, in part at least, to the addition of sugar
to the processed stock. The amount of ash in the processed

dill pickles was less because most of the salt was removed

from the salt stock during the manufacture of processed
dill pickles.

The protein content in sweet pickles took approximately
a three per cent drop where as the protein content in the
processed dill pickles fell approximately 0.5 per cent.
This decrease may be explained on the basis of the lowering
of the total solids as compared with the salt stock. The
amount of sugar present in the sweet pickles was the amount
added during their manufacture. The crude fat in sweet
pickles decreased in comparison with that found in the salt
stock, due to the increased total solids of the sweet pickles.
There was likewise a slight decrease in the crude fat of
processed dill pickles. This slight loss is again due to
the loss in total solids as compared with the salt stock
pickles. The calcium content in both the sweet pickles
and processed dills diminished with respect to the amount
of ash as compared with the initial salt stock. The same
was true in the case of phosphorus, but the phosphorus
content in the sweet pickle was greater than that of the
processed dill pickles. The iron content of sweet pickles
and processed dills was less than in salt stock or the
fresh cucumbers. The difference in copper content was very
slight.

There was a loss of provitamin A in both sweet and
processed dill pickles as compared to the salt stock. The
loss was greater in the former than in the latter. Vitamin

Blhad practically disappeared during the salt ing of the

cucumbers and it completely disappeared during the pro-
cessing and finishing of the sweet and processed dill
pickles. There was no loss of vitamin B3 during the
processing and finishing of the sweet and processed dill
pickles indicating that the manufacturing processes had
less influence on it. It also indicates the stability
of this vitamin. The vitamin C content in the sweet and
processed dill pickles was nearly the same as in the salt
stock pickles. This indicates that the residual vitamin
C is in a fairly stable form.

Nutritional Studies on Fresh Cucumber Pickles

Fresh cucumber pickles are made from fresh cucumbers by

the addition of acid, with or without sugar, salt and
spices. They differ from genuine dill pickles in that

they are not fermented and from sweet, sour, mustard,

and processed dtll pickles in that they are neither
fermented or processed. Two different types of fresh
cucumber pickles were made and studied in this work.
Pasteurized dill pickles were made Dy washing fresh
cucumbers and placing them in quart glass jars containing
tau sprigs of dill weed, one tablespoon full of whole mixed
spices and then filling the jar with a brine consisting of
vinegar, water, and spice oils. It was found that the
pickles were of such a size to occupy 60 per cent of the
volume of the jar and the rest of the.space was filled with

brine. The filled jars were than pasteurized at a tempera—

ture of 160 to 165 degrees F. for 30 minutes and cooled
immediately. After equilibrium had been established the
acetic acid content was 0.4 per cent and the salt 3.35
per cent.
Bread and_§utter pickles were made by slicing washed fresh
cucumbers to a thickness of from five to seven millimeters
and adding one pound of sliced onions for each 300 pounds
of sliced cucumbers. These were then placed in a 6.6 per
cent (35 degrees salometer) salt brine. For each 16
gallons of brined sliced cucumbers and onions, 5.5 ounces
of turmeric were added. They were allowed to remain in
this solution from four to twelve hours after which they
were dipped out and placed in ten ounce jars. The jars
were then filled with 3.35 ounces of a syrup consisting
of 4.3 per cent acetic acid, 50 per cent sugar and one
part tumeric to 350 parts of the syrup. The jars were
then vacuum sealed and pasteurized at 170 degrees F. for
35 minutes.

The analysis of the fresh cucumbers, the pasteurized
dill pickles and the bread and butter pickles are given
in Table 4.

A Study of Pasteurized Dill Pickles

, A comparison of pasteurized dill pickles with the
fresh cucumbers from which they were made shows that
during the manufacturing process the moisture content

decreased and the total solids increased by two per cent.

There was a slight drop in the protein and a considerable
reduction in the sugar content of the pickles. However,

the reduction is not as great as in the salt stock where

it all disappears. There was a slight increase in crude

fat.

The mineral constituents such as calcium and phosphorus
are affected but slightly by manufacture whereas iron and
copper show increases which may be due to traces of these
minerals in the salt and vinegar.

There was not as much change in the vitamin content
of the pasteurized dill pickles as in the salt stock. As
usual there was an increase in the carotene content in the
manufactured pickle over that found in the fresh cucumber.
The vitamin B1 decreased but slightly. There was about a
40 per cent decrease in vitamin B2 and a 30 per cent decrease
in vitamin C. In general the vitamin destruction was far less
in this type of pickle than in the salt stock pickles. The
detailed results are found in Table 4. '

A Study of Bread and Butter Pickles

There was a considerable change in the moisture, total
solids, ash, protein and simple carbohydrate content of the
bread and butter pickles as compared with the fresh cucumbers
from which they were made. These changes are due to the
materials added to the cucumbers during their manufacture
as well as the several processes through which they passed

during manufacture. The reduced moisture, the increased

total solids, ash, and simple carbohydrates is due to the
addition of sugar, salt, acid and turmeric.

There was an increase inall the minerals of approxi-
mately 50 per cent in the bread and butter pickles as com-
pared with the fresh cucumbers from which they were made.
The increase is due to the increase in the ash content of
the pickles over that of the cucumbers because of the addi-
tion of substances such as sugar, salt and vinegar.

’ The vitamin content of the bread and butter pickles
compared very favorably with the vitamin content of the
fresh cucumbers from which they were made. There was much
less change due to the manufacturing process than in the
case of salt stock. This indicates that the procedure used
to convert the fresh cucumbers into bread and butter pickles
was less destructive to vitamins than other types of treat-
ment such as salting. There was approximately 125 per cent
increase in vitamin A, no loss of vitamin B1, a decrease of
about 30 per cent in vitamin B3 and about a 20 per cent
decrease in vitamin c. These decreases are considerably
less than was the case for salt stock. The results are

found in Table 4.

General Discussion

The moisture content was affected most by the manu-
facturing process of the bread and butter and the sweet

pickles. These losses indicated the addition of more

soluble material, consequently increasing their

total solids respectively. The ash content was most abundant
in salt stock because of the large amount of salt that was
added. As far as the cucumbers were concerned there was
not very much difference in the amount of ash. However the
amount of ash in the various types of pickles varied with
the quantity of salt added. The protein in cucumbers was
diminished in the preparation of these various types of
pickles. The processed dill pickles showed the least amount
of protein. Simple carbohydrates were present only in the
case of sweet, bread and butter, and pasteurized dill pickles.
This was due in the first two types to the addition of sugar.
The crude fat dedreased in the making of the bread and
butter and the sweet pickles whereas in the other various
pickles the crude fat increased. In most cases the'quantity
of crude fat varied directly with the amount of total solids,
but in the case of the sweet and bread and butter pickles
the crude fat decreased with the increased total solids.
The calcium content was diminished by the processing and
finishing of pickles as in the sweet and the processed dill
pickles. The phosphorus content of the cucumbers was reduced
in the various manufacturing processes with the exception of
one type, the cucumbers grown on clay loam in 1940. The
manufacturing process affecting the phosphorus content most
was that used in the case of processed dill pickles. The iron
content of cucumbers made into pasteurized dill and bread and
butter pickles increased. This increase may have been due to

added ingredients. The iron content in all the other cases

decreased except in pickles made from cucumbers grown on

muck in 1939. The copper content of the cucumbers made into
the various pickles showed a definite increase. This increase
may have been due to some added ingredients such as vinegar,
spices and etc.

The amount of carotene in the various cucumbers was
increased during these various pickling processes. The
affect of processing and finishing (sweet and processed
dill pickles) showed a small decrease on vitamin A content.
The salt stock contained more carotene than the other types.

The processing of pasteurized dill and bread and butter
pickles had practically no affect on vitamin Bl“ There was
less loss of vitamin BB due to the processing and finishing
of sweet and processed dill pickles than there was in the
other types of manufactured pickles. The greatest loss
occured in the making of salt stock. In the fermented type
of pickles, such as dill pickles, the loss ranged from
one-third to one half of that found in the fresh cucumber.

The greatest loss of vitamin C occumnedwhen fresh
cucumbers were converted into salt stock pickles by the
addition of approximately eleven per cent sodium chloride.
The vitamin 0 content was least affected in the making of the
pasteurized dill and the bread and butter pickles. The
vitamin C in the genuine dill pickles dimfshed as fermentation
prOgressed. The processing and finishing of the salt stock
into sweet and processed dill pickles had very little affect

on the vitamin C content.

Summary

1. There was an increase in the total solids and a decrease
in the moisture content in practically all the various kinds
of pickles as compared with the fresh cucumbers from which
they were made. In the case of sweet and bread and butter
pickles these changes were especially pronounced due to the
materials added during their manufacture.

8. There was a definite decrease in the protein content of
the various types of pickles as compared with the fresh
cucumbers from which they were made.

3. The simple carbohydrates were removed during the first
four days of fermentation in the two kinds of fermented
pickles studied- genuine dill and salt stock pickles.

4. In most cases the quantity of crude fat varied directly
with the amount of total solids. I

5. There was a reduction in the calcium and phosphorus
content of pickles as compared with the fresh cucumbers from
which they were made. The reduction was greatest for pro-
cessed dill pickles.

6. In most instances there was a slight loss of iron in the
pickles due to the manufacturing processes. However, there
was an increase in the iron content in the case of pasteurized
dill and bread and butter pickles.

7. In general there was an increase in the cOpper content of
the pickles over that found in the fresh cucumbers from which
they were made.

8. The carotene content in the different lots of fresh

cucumbers increased during their manufacture intb pickles. The
increases ranged from 23 per cent for pasteurized dill pickles
to 261 per cent for salt stock pickles.

9. There was a dblinution of all other vitamins studied

when the fresh cucumbers were made into genuine dill pickles.
In the six weeks period there was a loss of approximately

50 per cent of B1, B3, and C.

10. The process producing the greatest loss of vitamins, with
the exception of carotene, was salting. The processing and
finishing of the salt stock into sweet and processed dill
pickles changed the vitamin content but little.

11. There were vitamin losses, except in the case of carotene,
from approximately 13.5 to 40 per cent when fresh cucumbers
were made into pasteurized dill and bread and butter pickles.
However, the losses due to the conversion of fresh cucumbers
into these types of pickles were less than for salt stock which
ranged from 75 to 85.7 per cent and for genuine dill pickles
which ranged from 33.3 to 87.5 per cent.

Conclusions

1. The greatest changes in composition of the fresh cucumbers
occured when they were made into salt stock pickles, and the
least when they were made into pasteurized dills or bread and
butter pickles.

2. There was a substantial increase in carotene content of
the pickles as compared to the fresh cucumberssfrom which they
were made.

3. The loss of vitamin Bl was the greatest, followed by B2

and 0 when fresh cucumbers were converted into pickles.

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