食品中のマグネシウムに与える調理操作の影響

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Magnesium loss from foods due to cooking processes such as boiling, soaking (bleaching in water), grating, rubbing with salt, and broiling was investigated through modelled experiments using vegetables. potatoes, fish and dried noodles. Obtained results were as follows : 1. Largest loss of magnesium was observed in boiling process. This is considered to be caused by the maceration of cell walls. 2. In the experiments of boiling and soaking, the higher loss was observed when cut so as to produce the larger contacting surface area with water. The higher loss due to cooking was also observed in foods which have the higher magnesium content. lt is strongly suggested that the running out of maenesium depends on the concentration qradient between the food tissue and its surrounding water. 3 . Higher loss was observed in vegetables which were squeezed after boiling, compared with those not squeezed. The loss of magnesium due to rubbing with salt and qrating was proportional to the weight change by the running out of water from food. It is proved that the destructin of cell walls is the primary factor of the loss of magnesium in foods. 4. In the case of dried raw noodles which have lower content of magnesium, an inverse correlation was observed between magnesium loss and weight change due to boiling. From these results, it is considered that the loss of magnesium due to cooking is related to the physical propertise of foods (water absorption, stiffness, etc.) as well as the constituents of food. In the intake of magnesium, the cooking processes, as well as the oroperties of foods should be flexibly considered.
東京聖栄大学の論文
1990-12-20

食品中のマグネシウムに与える調理操作の影響

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