キウイの加工利用について : I.加工貯蔵によるアスコルビン酸及びクロロフィルの変化   :   Studies on utilization of Kiwi : I. Changes of ascorbic acid contents and coversion of chlorophyll to pheophytin in Kiwi caused by various processing methods and storage. 

作成者 小倉, 長雄, 斉藤, 裕子, 金子, 美穂, 佐藤, 隆英, 中川, 弘毅
作成者 (ヨミ) サイトウ, ユウコ, カネコ, ミホ, サトウ, タカヒデ
作成者の別表記 OGURA, Nagao, SAITO, Yuko, KANEKO, Miho, SATO, Takahide, NAKAGAWA, Hiroki
日本十進分類法 (NDC) 620
内容 キウイの加工・貯蔵中のアスコルビン酸の損失とクロロフィルのフェオフィチンへの変化について検討し次の結果を得た.1)スライス状のキウイは-20℃に凍結貯蔵してもアスコルビン酸の損失とクロロフィルの変化が僅かではあるが生ずる.2)加熱によるアスコルビン酸の損失は少ないが, クロロフィルの大部分はフェオフィチンに変化し緑色は失われる.3)熱風乾燥は輪切りキウイの型の収縮と褐変を伴うがクロロフィルは残存した.凍結乾燥品は両成分の変化は少ないが, 貯蔵中には減少する.4)加工品であるジャム・乾果・糖果・シロップ漬は加熱を伴うのでクロロフィルは残存しないが, アスコルビン酸は残存した.品質の点からシロップ漬缶詰, 凍結乾燥果などが実用に利用出来ると思われる.
1. Loss of ascorbic acid contents and conversion of chlorophyll to pheophytin in frozen Kiwi slice were observed during storage at-20℃. 2. After heat treatment of Kiwi in boiling water, a large amount of ascorbic acid in the fruits were remained but the conversion of chlorophyll to pheophytin occured to disappeared the green color of Kiwi. 3. When sliced Kiwi were dried in oven, the slice became shrinked and browned but the chlorophyll and ascorbic acid were remained in dried fruits. Color of freeze dried slice were changed to white and the tissue of slice became fragile. During the process of feeze dring, a little amount of ascorbic acid and chlorophyll were hydrolyzed, however, both components in dried fruits were decreased during storage at room temperature. 4. Processing products of Kiwi such as jam, candy, dried fruit and cannig fruit contained ascorbic acid, but the green color were changed to dark yellow. Judgeing from qualities, we considered that the cannig fruits and freeze dried fruits can be used as food stuffs.

公開者 千葉大学園芸学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部学術報告 Vol.36 page.21-25 (19851225)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher

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