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  • 标题:調理性・嗜好性および抗酸化性から検討した半乾燥干し野菜の調製条件
  • 本地全文:下载
  • 作者:久松 裕子 ; 遠藤 伸之 ; 長尾 慶子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2013
  • 卷号:64
  • 期号:3
  • 页码:137-146
  • DOI:10.11428/jhej.64.137
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    The consumption of vegetables is known to be one of the preventive factors for lifestyle- related diseases, and their consumption is receiving considerable attention. We produced samples of three types of vegetable (Japanese radish, carrot, and Japanese pumpkin) which had been dried by four different methods. Some of these dried and boiled vegetables became hard to chew and were not pliant. The Japanese radish became darker and more yellowish, whereas the carrot and the Japanese pumpkin became more reddish. The smell became strong only in the case of the Japanese pumpkin, while energy conservation had become a necessary consideration. The sweet and umami tastes became strong with Japanese radish and the carrot. Although the bitterness of the Japanese pumpkin had become stronger, the sensory evaluation showed it to have the preferred taste. Only 30% by weight of the sun-dried Japanese radish sample showed a significant increase in the antioxidative properties. These results show that 30% by weight of sun-drying is the optimal condition for boiled dishes.

  • 关键词:干し野菜; 天日干し; 官能評価; 調理性; 抗酸化能
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