黄色カリフラワーの調理特性に関する研究(B. 生活科学)

概要

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Yellow cauliflower (Brassica oleracea L., Botrytis group) was packed with low density polyethylene bag (30μm thickness : 50×54cm) non-hermertically and stored at 5℃ and room temperature (15-22℃) for freshness test. It was kept fresh about 15 days at 5℃ storage and 5 days at room temp. as same as white head type. Yellow type had higher carotene content than white one. They also contained significant amount of calcium (Ca), magnesium (Mg), and vitamin C. The color of head was quickly changed; CIE (1976) L and a values were decreased and b value was increased up to 2 min during boiling. The better treatment to keep good yellow color was added to flour (0.5%) into boiling water. The volatile responsible for the cooked odor was found 2-ethylhexanoic acid and the formation of this compound was suppressed to boil with flour, vinegar, and lemon juice. From these results, the new type cauliflower can be good materials for salad and relish.
京都府立大学の論文
1993-11-30