調理済み食品中の食物繊維の定量

概要

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This investigation was carried out in order to determinate the content of dietary fiber in cooked foods. Dietary fiber was isolated from freeze-dried materials of forty-cooked foods with a combination of enzymatic digestion by three enzymes (amylase, pepsin, pancreatine) The decreasing order of content of the dietary fiber is as follows: Korusrou (6.74%) > Yudofu (6.30%) > Torukoraisu ( 6.00% ) > Remon ( 5.60% ) > Doraikarei (5.29% ) > Sakechahan( 5.20% ), Peppapirafu ( 5.20 % ) > Redkyabetu (4.38%) > Wafusupageti( 4.20%) > Kyabetugurinrifu( 4.00% ) > Potetosarada (3.89% ) > Mikan (3.87% ) > MabOdoufu( 3.80% ) > Daikontoasarinonimono (3.70%,) Korokke ( 3.70%,) Daikontowakamenowasabimayonegu(3.70 % ) > Gyunikunotoubanzyanitame(3.69%) > Zyagaimotoingen(3 .40%,) Hayasiraisu (3.40%) > Kusikatu ( 3.39% ) > Takuan (3.37% ), Kakiage ( 3.37% ) > Kurimukorokke (3.30%) > Ringo (3.20%) > Sifudososu( 3.19%) > Sukiyaki ( 3.1 8% ) > Gyudon(3.10%,) Hanbagu (3.10%) > Nikuzyaga( 3.00%) > Supagednaporitan( 2.99 %) > Fukuzinzuke(2 .91%) > Makaronisarada( 2.89%) > Kyuri (2.80%) > Demisosu (2.70%) > Orientarusosu( 2.70%) > Zinzyasosu(2 .59%) > Korokkedgorudenpotte (2.20%) > Sisososu( 1.90%) > Tarutarusosu( 1.89% ) > Keinikunositiriafuu(1.15%.)
長崎大学教育学部の論文
1992-03-00