Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods

この論文にアクセスする

この論文をさがす

著者

    • ONODERA Munenaka
    • Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
    • YOSHIE STARK Yumiko
    • Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
    • SUZUKI Takeshi
    • Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology

抄録

To elucidate the effects of simple processing on seaweed as food, several methods were applied to <I>Undaria pinnatifida</I>. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) calcium lactate or 4) sodium gluconate solution were performed for <I>U. pinnatifida</I>. After processing, dietary fiber content, breaking strength and molecular weight of extracted alginate were measured. Breaking strengths and insoluble dietary fiber contents decreased as boiling time increased. Breaking strength of <I>U. pinnatifida</I> after calcium lactate treatment was higher than that for sodium gluconate treatment. Molecular weight of alginate was not affected by processing, excepting heating treatment. Our results indicate that processing methods other than heating primarily affect the texture of seaweed products.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(1), 89-94, 2008-01-01 

    Japanese Society for Food Science and Technology

参考文献:  16件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

被引用文献:  1件

被引用文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10021184748
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
ページトップへ