Explore of steaming condition for elderly people on carrot using low temperature steam cooking
2015
Toyoizumi, T. (Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka (Japan)) | Yamamoto, H. | Sasaki, M.
The present study aimed to clarify the most appropriate cooking condition for elderly people with mild mastication disturbance by using low-temperature steam cooking. We determined the hardness of carrots subjected to 75-90degC steaming conditions. Furthermore, we analyzed beta-carotene, sugar and total ascorbic acid contents of carrots steamed at 80-90degC. Carrots steamed at 90degC for 30 minutes (min.) positively contributed to the elderly with mild mastication disturbance. Also, beta-carotene, sugar and total ascorbic acid contents were maintained under this treatment condition. Furthermore, the carrot samples exhibited uniform hardness. These results indicate that steaming at 90degC for 30 min. is an optimal cooking condition for the elderly suffering from mild mastication disturbance and is applicable to all carrot regions.
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