Effect of Steam Cooking Temperatures on the Ascorbic Acid Content of Cabbage

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  • 蒸し調理における加熱温度の違いがキャベツのアスコルビン酸量に及ぼす影響
  • ムシ チョウリ ニ オケル カネツ オンド ノ チガイ ガ キャベツ ノ アスコルビンサンリョウ ニ オヨボス エイキョウ

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Abstract

Using cabbage, which was separated into the outer, middle, and inner leaves, we investigated the changes in the ascorbic acid (AA) content after steam cooking at two different temperatures, 100°C and 70°C.<br>The AA content was higher in outer leaves, followed by middle and inner leaves. AA retention was the highest in all layers of the cabbage when cooked using a microwave, followed by cooking at 100°C and 70°C using a steamer. We investigated the serial changes in the AA content of the middle leaves after steaming at 100°C and 70°C. The AA retention rate after cooking at 70°C for 10 min was significantly lower than that after steaming at 100°C. Moreover, the AA retention rate after 20 min was lower when the cabbage was steamed at 70°C. We investigated the AA retention rate after steaming at various temperatures for 10 min. The retention rates were 81.1%, 59.2%, and 91.2% after steaming at 100°C, 70°C, and 50°C, respectively, indicating that the maximum decline in AA content was observed when the cabbage was steamed at 70°C. The decline in AA content was inhibited when the cabbage was heated in a microwave before steaming at 70°C.

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