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

2009 Fiscal Year Final Research Report

• 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
• 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

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.