〔研究ノート〕 茨城県産パプリカのアスコルビン酸含有量

• 関野, みな美

• 竹山, 恵美子

• 綿引, 志雅子

• 福島, 正子

• SEKINO Minami

• TAKEYAMA, Emiko

• WATAHIKI, Shigako

• FUKUSHIMA, Masako

書誌事項

タイトル別名

• Contents of Ascorbic Acid in Bell Peppers Produced in Ibaraki Prefecture
• イバラキケンサン パプリカ ノ アスコルビンサン ガンユウリョウ

抄録

To make effective use of bell peppers Capsicum annuum L. `grossum' produced in Ibaraki Prefecture that do not meet fresh market standards, the bell peppers were processed into a freezable paste and the residual ascorbic acid was measured. Residual ascorbic acid in paste made from yellow, orange, or red bell peppers with attached skin was approximately 90%, and no substantial decrease was observed relative to fresh bell peppers. Meanwhile, residual ascorbic acid in paste produced first by heating the peppers in an oven toaster and then removing the skins was approximately 60%. Although this represents a 40% reduction relative to fresh bell peppers, these results indicate that there is sufficient potential for utilizing bell pepper paste for cooking or in processed foods depending on how it is used.

8

KJ00010027599

収録刊行物

• 學苑

  學苑 902 49-51, 2015-12-01

  東京 : 光葉会

キーワード

• アスコルビン酸,パプリカ,ペースト

詳細情報

• CRID: 1050282677908475008
• NII論文ID: 110009982515
• NII書誌ID: AN00038441
• ISSN: 13480103
• NDL書誌ID: 027162572
• Web Site: https://swu.repo.nii.ac.jp/records/6028
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I027162572
• 本文言語コード: ja
• 資料種別: departmental bulletin paper
• データソース種別:
  • IRDB
  • NDL
  • CiNii Articles