2,3 の緑色野菜の調理による色の変化(B. 生活科学)

概要

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This study was subjected to examine the physical and chemical changes in green vegetables cooking under different environment. The higher the temperature of oil in which sweet peppers (Capsicum annuum L. var. angulosum MILLER) were fried was, the faster their weight was lost, their texture was softened and the value of chroma and hue-angle of them were decreased. Seeds in fried sweet peppers were browned when they were fried short time. From these results, the better treatment to keep good green color was low temperature frying. String peas (Pisum sativum L.) boiled in water and in seasoning solution were soaked in the same solution at 6℃, 20℃, 40℃, 80℃. Color value a^* of boiled string peas decreased during soaking at 80℃. The amount of NaCl was increased faster at 80℃. The lower the temperature of solution was, the higher the stability on color, hardness and content of chlorophyll and ascorbic acid was. From these results, it was found that the low temperature soaking was better treatment to keep good qualities of boiled string peas.
京都府立大学の論文
1995-11-30