広島風お好み焼きの調理過程におけるキャベツの可溶性成分およびビタミンC量の変動  [in Japanese] Variability in the soluble components and vitamin C levels of cabbage used in making Hiroshima-style okonomiyaki  [in Japanese]

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Abstract

Cabbage is a main ingredient in okonomiyaki (Japanese pancake), and while its sweetness determines the preference characteristics, the levels of vitamin C (VC) and other vitamins determine the nutritional qualities. The purpose of this study was to examine the effects of the cabbage used in making okonomiyaki on food (nutrient) composition. Variability in degrees Brix (°Bx) and the VC level of cabbage used in making Hiroshima-style okonomiyaki was examined. In Hiroshima-style okonomiyaki, the °Bx of cabbage is elevated and sweetness shows an increasing trend. In addition, the method of placing steamed cabbage on top of noodles and then applying pressure allows for a high rate of residual VC. These results indicate that the Hiroshima-stylemethod of making okonomiyaki utilizes the preference characteristics and nutritional qualities of cabbage.

Journal

  • 県立広島大学人間文化学部紀要

    県立広島大学人間文化学部紀要 (10), 1-7, 2015

    県立広島大学

Codes

  • NII Article ID (NAID)
    120005616224
  • NII NACSIS-CAT ID (NCID)
    AA12116573
  • Text Lang
    JPN
  • Article Type
    departmental bulletin paper
  • Journal Type
    大学紀要
  • ISSN
    2186-5590
  • NDL Article ID
    026272777
  • NDL Call No.
    Z71-R14
  • Data Source
    NDL  IR 
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