Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods
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概要
- 論文の詳細を見る
To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) calcium lactate or 4) sodium gluconate solution were performed for U. pinnatifida. After processing, dietary fiber content, breaking strength and molecular weight of extracted alginate were measured. Breaking strengths and insoluble dietary fiber contents decreased as boiling time increased. Breaking strength of U. pinnatifida after calcium lactate treatment was higher than that for sodium gluconate treatment. Molecular weight of alginate was not affected by processing, excepting heating treatment. Our results indicate that processing methods other than heating primarily affect the texture of seaweed products.
- 社団法人 日本食品科学工学会の論文
- 2008-01-01
著者
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Suzuki Takeshi
Department Of Anatomy And Cell Biology Gunma University Graduate School Of Medicine
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ONODERA Munenaka
Department of Food Science and Technology, Tokyo University of Fisheries
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Yoshie Stark
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Onodera Munenaka
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Suzuki Takeshi
Department Of Allergy And Rheumatology Graduate School Of Medicine University Of Tokyo
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Yoshie Stark
Department Of Food Life Science Faculty Of Life Science Toyo University
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