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  1. 本学紀要類
  2. 藤女子大学・藤女子短期大学紀要. 第II部
  3. 29

ニンジン,ゴボウ,シメジ,ワカメの調理加工による食物繊維の変化

https://fujijoshi.repo.nii.ac.jp/records/1285
https://fujijoshi.repo.nii.ac.jp/records/1285
3b380c79-dab7-483c-8e2e-29d5a34e31bf
名前 / ファイル ライセンス アクション
KJ00006968584.pdf KJ00006968584.pdf (719.4 kB)
Item type [ELS]紀要論文 / Departmental Bulletin Paper(1)
公開日 2016-08-22
タイトル
タイトル ニンジン,ゴボウ,シメジ,ワカメの調理加工による食物繊維の変化
タイトル
言語 en
タイトル Studies on dietary fiber of vegetables : Part II. Effects of processing on dietary fiber in some vegetables
言語
言語 jpn
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ departmental bulletin paper
雑誌書誌ID
収録物識別子タイプ NCID
収録物識別子 AN00218046
著者 小林, 祐子

× 小林, 祐子

WEKO 1979

小林, 祐子

Search repository
知地 英征

× 知地 英征

WEKO 1980

知地 英征

Search repository
近藤 敬治

× 近藤 敬治

WEKO 1981

近藤 敬治

Search repository
KOBAYASHI, YUKO

× KOBAYASHI, YUKO

WEKO 1982

en KOBAYASHI, YUKO

Search repository
CHIJI HIDEYUKI

× CHIJI HIDEYUKI

WEKO 1983

en CHIJI HIDEYUKI

Search repository
KONDO KEIJI

× KONDO KEIJI

WEKO 1984

en KONDO KEIJI

Search repository
著者所属(日)
値 藤女子短期大学 家政科 調理学研究室
著者所属(日)
値 藤女子短期大学 家政科 食品機能学研究室
著者所属(日)
値 北海道大学 農学部 皮革製造学研究室
記事種別(日)
内容記述タイプ Other
内容記述 論文
抄録(日)
内容記述タイプ Other
内容記述 1.ニンジン,ゴボウ,シメジ,ワカメについて,妙め及びゆでの調理加工操作を行い,総食物繊維量(%)の変化を調べた。測定値は,ニンジン生2.4,妙め2.5, ゆで2.2,ゴボウ生6.8,妙め9.2,ゆで6.6,シメジ生3.3,炒め6.8,ゆで6.6,ワカメ生5.3,妙め4.4,ゆで4.1となった。2. 上記の試料について水中沈定体積(mi/g)を測定した。ニンジン生65.0,炒め51.0,ゆで53.0,ゴボウ生20.0,妙め18.0, ゆで27.3, シメジ生10.5,炒め11.5,ゆで10.0,ワカメ生95.0,妙め70.0,ゆで100.0となった。3. ニンジンの生と妙めた試料について,走査型電子顕微鏡を用いて物理構造を比較したところ,生の場合は,微細な皺が多く,立体的であったのに対し,妙めた場合は皺が少なかった。4. 各植物性食品の生とゆでた試料を添加して食パンを調製し,比容積(ml/g)を測定した。シメジの生を添加したものは,2.91と著しく低く,膨化が悪かったが,その他は,3.84~4.29の高い値となり,十分に膨化した。
抄録(英)
内容記述タイプ Other
内容記述 Studies on dietary fiber of vegetables. Part II. Effects of processing on dietary fiber in some vegetables. YUKO KOBAYASHI (Laboratory of Cookery, Department of Home Economics, Fuji Women's College, Sapporo, Hokkaido 001), HIDEYUKI CHIJI (Laboratory of Applied Food Chemistry, Department of Home Economics, Fuji Women's College, Sapporo, Hokkaido 001) and KEIJI KONDO (Laboratory of Leather Science and Technology, Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 001). An investigation was undertaken to determine the total dietary fiber (TDF) and the setting volume in water (SV) of vegetables. The following vegetables were used : carrot, edible burdock root or "gobo" (Arctium lappa), Japanese edible mushroom or "shimeji" (Lyophyllum aggregatum), and seaweed or "wakame" (Undaria pinnatifida) after frying and boiling. Both the SV and the TDF changed in all samples by cooking. However, there was no apparent correlation between the TDF and the SV. Scanning electron microscopy was used to examine the microstructure of the dietary fiber in cooked and uncooked carrot. Many wrinkles were observed on the exterior surface of the dietary fiber in the uncooked sample, and the surface of the fiber of the cooked sample was smooth. Specific volume (the ratio of volume to weight) of bread loaves was investigated on the 1% blends of each vegetable lyophylized. Loaves produced from raw shimeji blends were lower in specific volume. The blends of vegetables except for raw shimeji were acceptable for baking of bread.
書誌情報 巻 29, p. 5-12, 発行日 1991-12-01
表示順
内容記述タイプ Other
内容記述 4
アクセション番号
内容記述タイプ Other
内容記述 KJ00006968584
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