Changes in composition of softened Konbu by boiling with vegetables

DOI
  • Yamagishi Azumi
    Department of Human Culture Graduate School of Otsuma Women’s University Faculty of Education Art and Science, Yamagata University
  • Aoe Seiichiro
    Department of Food science Faculty of Home Economics, Otsuma Women’s University

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Other Title
  • 野菜と昆布の同時煮沸により軟化した昆布の組成変化

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Abstract

Konbu, an edible seaweed, was boiled with 8 different types of vegetable (spinach, crown daisy, burdock, radish, tomato, eggplant, asparagus, and cauliflower). The residual ratio of konbu, breaking strength, amount of Ca and settling volume in water were measured, and tissue morphology was observed. The release of Ca from the konbu surface was found to be related to the softening of the konbu. Significant changes in tissue morphology were observed using toluidine blue staining.

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