Changes in the Elution of Mineral Elements in Fresh Vegetables and Fruits by Soaking Treatment

NDL Digital Collections 3 Citations

Bibliographic Information

Other Title
  • 浸漬操作による野菜,果実中無機成分の溶出の変化

Search this article

Description

These studies were carried out to determine the effects of soaking treatments on the elution of mineral elements in fresh vegetables and fruits. As the results, the elution of potassium, magnesium and calcium in cabbage, radish and apple fruit were increased by using saline solution, and its tendency in cabbage were more accelerated in high density of saline solution. The elution of potassium in great burdock was promoted in solution of acetic acid, and that of calcium and magnesium were increased in saline solution. On the other hand; the elution of potassium in Enokidake (Collybia velutipes FR.) was increased in high density of solution of alum, and that of magnesium was accelerated in solution of acetic acid. From these experiments, it was observed that the soaking treatment is useful means to prevent browning and to improve food taste, but, on the other hand, the elution of mineral elements in fresh vegetables and fruits by these soaking treatments was recognized clearly.

Journal

  • 調理科学

    調理科学 16 (1), 52-56, 1983-02-20

    調理科学研究会

Citations (3)*help

See more

Details 詳細情報について

Report a problem

Back to top