Explore of Steaming Condition for Elderly People on Carrot Using Low Temperature Steam Cooking

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  • 低温スチーマーにおける高齢者に適したニンジンの加工条件
  • テイオン スチーマー ニ オケル コウレイシャ ニ テキシタ ニンジン ノ カコウ ジョウケン

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The present study aimed to clarify the most appropriate cooking condition for elderly people with mild mastication disturbance by using low-temperature steam cooking. We determined the hardness of carrots subjected to 75-90°C steaming conditions. Furthermore, we analyzed β-carotene, sugar and total ascorbic acid contents of carrots steamed at 80-90°C. Carrots steamed at 90°C for 30 minutes (min.) positively contributed to the elderly with mild mastication disturbance. Also, β-carotene, sugar and total ascorbic acid contents were maintained under this treatment condition. Furthermore, the carrot samples exhibited uniform hardness. These results indicate that steaming at 90°C for 30 min. is an optimal cooking condition for the elderly suffering from mild mastication disturbance and is applicable to all carrot regions.

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