Effects of Various Chlorides on the Softening of Cooked Japanese Radish Roots and on the Pectic Composition after Cooking.
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- FUCHIGAMI Michiko
- Faculty of Health and Welfare Science, Okayama Prefectural University
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- SASAKI Atsuko
- Chugoku Junior College
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- SANMOTO Atsuko
- Sanyogakuen Junior College
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- TAMURA Sakie
- Faculty of School Education, Hiroshima University
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- OKUDA Hiroe
- Hiroshima Jogakuin College
Bibliographic Information
- Other Title
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- ダイコンの煮熟軟化とペクチン組成の変化に及ぼす各種塩化物の影響
Abstract
Disks of Japanese radish r oots were cooked in various chloride solutions to investigate the effects of metallic chlorides on the softening of cooked vegetables. When cooked in several chloride solutions, the softening, amount of pectic substances released into the solutions, and amount of water-soluble pectin remaining in the tissues were (greatest to least) 0.2 M FeCl3>NaCl>KCl>MgCl2>distilled water>CaCl2, AlCl3and FeCl2. There was a correlation between the softening of the disks and the pectic solubilization. This suggests that KCl, NaCl and MgCl2 accelerated pectin solubilization, consequently affecting the softening of the vegetables. CaCl2, AlCl3 and FeCl2 inhibited pectin solubilization, and hence made the cooked vegetables firmer. The disks cooked in an FeCl3 solution were extremely soft, because of the hydrolysis of pectic substances by contamination with a strong acid (pH 0.9).<BR>The pH values of the solutions after cooking were different according to the kind and concentration of chlorides. The pH value of the cooking solution also affected the softening of disks. There was a large difference between CaCl2 and (CH3COO)2Ca on the softening of Japanese radish roots by cooking. Comparing the pH value of the cooking solutions and the concentration of Ca2+, the pH value had a greater effect than the Ca2+ concentration.
Journal
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- Journal of Home Economics of Japan
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Journal of Home Economics of Japan 44 (8), 643-648, 1993
The Japan Society of Home Economics
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Details 詳細情報について
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- CRID
- 1390282681309140352
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- NII Article ID
- 130003705610
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- COI
- 1:CAS:528:DyaK3sXmt1Cktro%3D
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- ISSN
- 18820352
- 09135227
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- Text Lang
- en
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed