Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Changes in Water Absorption, Water-holding Capacity, Chromaticity and Mineral Contents of Dried Sea Mustards on Soaking

건미역의 수침에 따른 흡수율과 보수율, 색도 및 무기성분의 함량 변화

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  • 南出隆久 (京都府立大學 人間環境學部 食保健學科)
  • 한재숙 (영남대학교 생활과학대학 가정관리학과) ;
  • 이연정 (영남대학교 생활과학대학 가정관리학과) ;
  • 이신정 (영남대학교 생활과학대학 가정관리학과) ;
  • Published : 2001.06.01
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Abstract

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L, a and b values were increased until 30 minutes after soaking. There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

Keywords

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