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

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/12297
File
Title
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
Title Alternative
Variability in the soluble components and vitamin C levels of cabbage used in making Hiroshima-style okonomiyaki
Author
氏名 馬渕 良太
ヨミ マブチ リョウタ
別名 Mabuchi Ryota
氏名 吉田 充史
ヨミ ヨシダ アツシ
別名 Yoshida Atsushi
氏名 三宝 雅子
ヨミ サンボウ マサコ
別名 Sanbou Masako
氏名 杉山 寿美
ヨミ スギヤマ スミ
別名 Sugiyama Sumi
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-style
method of making okonomiyaki utilizes the preference characteristics and nutritional qualities of cabbage. 

Journal Title
県立広島大学人間文化学部紀要
Volume
10
Spage
1
Epage
7
Published Date
20150228
Publisher
県立広島大学
ISSN
2186-5590
NCID
AA12116573
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Sort Key
002
Set
pu-hiroshima