Changes in pectin, structure and texture of vegetables by superheated steam and high pressure.

• Project/Area Number: 18700592
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kanto Gakuin University
• Principal Investigator: TERAMOTO Ai Kanto Gakuin University, 人間環境学部, 講師 (50275369)
• Project Period (FY): 2006 – 2009
• Project Status: Completed (Fiscal Year 2009)
• Budget Amount: ¥5,125,935 (Direct Cost: ¥4,543,027、Indirect Cost: ¥582,908); Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2008: ¥1,355,935 (Direct Cost: ¥1,043,027、Indirect Cost: ¥312,908); Fiscal Year 2007: ¥1,100,000 (Direct Cost: ¥1,100,000); Fiscal Year 2006: ¥1,500,000 (Direct Cost: ¥1,500,000)
• Keywords: 保温調理器 / 圧力鍋 / 過熱水蒸気 / 加熱 / 破断強度解析 / ペクチンC / ペクチン / ニンジン / ジヤガイモ / 真空保温調理器 / 色差計 / 蒸し器 / 天火 / じゃがいも / クライオ-走査電子顕微鏡

Research Abstract

To determine the effects of cooking on pectin, structure and texture of vegetables, potato and carrot were cooked by methods as follows ; superheated steam(A), high pressure(B), boil(C), and thermos pot(D). The heating time was B<D<A<C. The cooked samples by A, B, C and D methods which hardness were same, but the total texture were different. The extent of falling apart while cooking was D<C<B. The total amount of pectin was A<D<C<B. The total value by sensual test was A>C>B>D.