スチームコンベクションオーブン調理と真空調理による水溶性ビタミンの調理損失の比較：かぼちゃおよび大根の煮物について
| Autor: | Koda, Tomoko, Baba, Chihiro, Ishida, Yukiko, Taniguchi, Nanae, Imanishi, Eri, Kaihara, Tomomi, Nakaya, Satomi, Seno, Ayako, Kogirima, Miho, Maruyama, Satomi, Uchida, Mariko |
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| Jazyk: | japonština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | 総合文化研究所紀要 = Bulletin of Institute for Interdisciplinary Studies of Culture Doshisha Women’s College of Liberal Arts. 34:123-133 |
| ISSN: | 0910-0105 |
| Popis: | The purpose of this study is to compare and study water-soluble vitamin losses before and after cooking pumpkin and Japanese radish (daikon) with a steam convection oven (SC cooking) and a vacuum-packed pouch (V-P P cooking). Pumpkin was cut into 2.5 cm cubes and daikon into 2.0 cm cubes. For SC cooking, pumpkin was heated for 15 minutes and daikon for 60 minutes with liquid seasoning. For V-P P cooking, pumpkin and daikon were vacuum-packed with liquid seasoning and heated under the same conditions as SC cooking. For pumpkin, percentages of niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. For daikon, percentages of vitamins B1, B2, B6 and C, niacin, folic acid and pantothenic acid in uncooked samples, as well as those cooked by SC cooking and V-P P cooking were compared. Setting the percentages of vitamins remained in uncooked samples as 100 %, those in SC and V-P P cooked samples of pumpkin were calculated as follows: niacin 93.1 %, 85.4 %; folic acid 84.0 %, 74.4 %; and pantothenic acid 97.9 %, 89.1 %, respectively. Percentages of vitamins in SCand V-P P cooked samples of daikon were as follows: vitamin B1 97.4 %, 94.0 %; vitamin B2 not detected, not detected; vitamin B6 66.6 %, 65.2 %; vitamin C 43.3 %, 52.2 %; niacin 80.0 %, 66.7 %; folic acid 37.7 %, 37.7 %; and pantothenic acid 72.0 %, 65.4 %, respectively.These results indicated that vitamin losses measured in this study were attributable to the cooking process, suggesting that the degree of vitamin losses due to the cooking process varied according to the characteristics of vitamins and cooking methods. 論文 |
| Databáze: | OpenAIRE |
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