2013 Fiscal Year Final Research Report
Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectic substances
| Project/Area Number |
22500746
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Fukuyama University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KUWADA Hiroko 福山大学, 生命工学部, 助手 (20509252)
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| Co-Investigator(Renkei-kenkyūsha) |
TERAMOTO Ai 関東学院大学, 人間環境学部, 准教授 (50275369)
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| Project Period (FY) |
2010-04-01 – 2014-03-31
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| Keywords | 野菜 / 果実 / ペクチン / テクスチャー / 調理 / 乾燥 / 高圧力 / 組織 |
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| Research Abstract |
Relationship between changes in texture of fruit and vegetables during cooking, drying or pressurization and pectin was investigated. The flesh of spaghetti squash separated into strands by trans-elimination of pectin when cooked. Raw Chinese quince was firm. However, when cooked, it was softened by hydrolysis. The potatoes soaked-then-cooked in calcium rich tap-water (pH 8) were firmer than those in tap-water (pH 6). The pectin de-esterified by soaking was resistant to degradation by trans-elimination and increased the binding with calcium; consequently, tissues remained firmer. When the dried stem-lettuce (Yama-kurage) was cooked, it maintained a crisp texture. The demethoxylation of pectin during drying inhibited the degradation of pectin during cooking. High-pressure-induced marmalade was evaluated as better than heat-induced marmalade because a natural color and flavor were maintained.
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Research Products
(34 results)
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[Journal Article] The quqlity of high pressure-induced and heat-induced hyuganatsu marmalade2013
Author(s)
Kuwada, H., Jibu, Y.,Tabuchi, M., Teramoto, A., Ishii, K.,Fuchigami, M.
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Journal Title
J. Food Sci. and Engineering
Volume: 3
Pages: 668-677
Peer Reviewed
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[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam2013
Author(s)
Kuwada, H., Jibu, Y., Nakamura, K., Tabuchi, M., Teramoto, A., Ishii, K., Kimura, Y., Fuchigami, M.
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Journal Title
J. Food Sci. and Engineering
Volume: 3
Pages: 1-8
Peer Reviewed
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[Journal Article] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure-induced and heat-induced jam2011
Author(s)
Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
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Journal Title
ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia
Volume: NFP441
Pages: 6
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[Journal Article] Relationship between pectic substances and strand separation of cooked spaghetti squash2011
Author(s)
Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
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Journal Title
ICEF11 International Conference Engineering and Food, Proceeding CD-ROM版& Science Direct and Scopus on Elsevier's Procedia
Volume: AFT594
Pages: 6
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[Presentation] The quality of high-pressure-induced and heat-induced lemon marmalade2013
Author(s)
Kuwada,H.,Jibu, Y., Teramoto, A., Kimura,Y., Ishii, K.,Takahasi, C., Fuchigami, M.
Organizer
The 20th International Congress of Nutrition (ICN)
Place of Presentation
Granada, Spain
Year and Date
20130900
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[Presentation] The relationship between pectic compositions of dried stem-lettuce (yama-kurage) and difficulty in cooking2013
Author(s)
Fuchigami, M., Kuwada, H., Ishii, K., Kimura, Y., Takahasi, C., Hiramatsu,S.,Jibu, Y., Tabuchi, M., Teramoto,A.
Organizer
The 20th International Congress of Nutrition (ICN)
Place of Presentation
Granada, Spain
Year and Date
20130900
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[Presentation] Effects of temperature and time of soaking in distilled water or tap water on the hardening of potatoes during cooking2012
Author(s)
Makio, S., Kuwada,H.,Jibu, Y., Tabuchi, M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
Organizer
16th World Congress of Food Science & Technology IUFoST
Place of Presentation
Foz do Iguassu, Brazil
Year and Date
20120800
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[Presentation] Changes in texture, structures and pectin of apple during soaking in citric acid, pressurization, heating or processing of high-pressure- induced and heat-induced jam2012
Author(s)
Fuchigami, M., Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto,A., Kimura, Y., Ishii, K.
Organizer
16th World Congress of Food Science & Technology IUFoST
Place of Presentation
Foz do Iguassu, Brazil
Year and Date
20120800
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[Presentation] The quality of high-pressure- induced and heat-induced hyuga-natsu marmalade2012
Author(s)
Kuwada, H., Jibu, Y., Tabuchi, M., Teramoto, A., Kimura,Y., Ishii, K., Fuchigami, M.
Organizer
16th World Congress of Food Science & Technology IUFoST
Place of Presentation
Foz do Iguassu, Brazil
Year and Date
20120800
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[Presentation] Relationship between Pectic substances and the softening of potatoes during cooking2011
Author(s)
Fuchigami, M., Kuwada, H., Teramoto,A., Jibu, Y., Tabuchi, M., Makio, S.
Organizer
The 16th Biennial International Congress Asian Regional Association for Home Economics (ARAHE)
Place of Presentation
Makati, Philippines(Abstracts p. 12)
Year and Date
20110700
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[Presentation] Changes in texture, structure and pectin of peach during pressurization, heating or processing of high- pressure- induced and heat-induced jam2011
Author(s)
Kuwada, H., Jibu, Y., Nakamura,K., Tabuchi,M., Teramoto, A., Ishii, K., Kimura,Y., Fuchigami, M.
Organizer
11th International Congress on Engineering and Food (ICEF11)
Place of Presentation
Athens, Greece(Abstracts VolumeIIIpp. 1665-1666)
Year and Date
20110500
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[Presentation] Relationship between pectic substances and strand separation of cooked spaghetti squash2011
Author(s)
Ishii,K., Teramoto, A., Kuwada, H., Jibu, Y. Tabuchi, M., Kimura,Y., Fuchigami, M.
Organizer
11th International Congress on Engineering and Food (ICEF11)
Place of Presentation
Athens, Greece(Abstracts VolumeIIIpp. 2019-2020)
Year and Date
20110500
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[Presentation] Changes in pectin, texture and structure of citrus yuzu during soaking in citric acid, heating or pressurization2010
Author(s)
Fuchigami, M., Kuwada,H., Jibu, Y., Teramoto, A.
Organizer
6th International Conference on High Pressure Bioscience and Biotechnology (HPBB2010)
Place of Presentation
Freising, Germany(Abstracts, p.83)
Year and Date
2010-08-09
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