Effects of Cooking Treatment on the Texture of Root Vegetables(Food & Nutrition)

スポンサーリンク

概要

• 論文の詳細を見る

• Previous studies of potato varieties indicated that changes during cooking could be mathematically described and that some chemical components and the cell size may influence the cooking behavior. To find out whether the same principles can be adopted for other root vegetables, the cooking behavior of three other low-starch root vegetables were investigated and the results compared. Slices (6 mm thick and 30 mm diameter) were treated in water at 100℃. Mathematical expressions were assessed, and coefficients were determined to describe the kinetic behavior of the products. The cell size and pectin content of the raw materials determined the cooking characteristics. Texture development could be predicted by shear force measurements.

• 社団法人日本農芸化学会の論文
• 1987-03-22

著者

• Harada Tsutomu

  Central Research Laboratories Ajinomoto Co. Inc.

• Harada Tsutomu

  Central Resarch Laboratories Ajinomoto Co. Inc.

• PAULUS Klaus

  Federal Research Center for Nutrition

関連論文

• Electromyographic Measurement of Textural Changes of Foodstuffs during Chewing(Food & Nutrition)
• Effects of Cooking Treatment on the Texture of Root Vegetables(Food & Nutrition)

スポンサーリンク