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Accession number;03A0735169
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| Title;Proper temperatue for boiling spinach. |
| Author;
KODAMA HIROMI
(Kagawa Nutrition Univ., JPN)
OGAWA HISAE
(Joshieiyodaigakutandai)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.2;PAGE.126-133(2003)
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| Figure&Table&Reference;FIG.3, TBL.7, REF.10 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;It had been advised to cook spinach in boiling water. Effects of cooking water temperature on cooked spinach were studied and the following results were obtained: (1) Higher cooking temperature and longer cooking time result in more removal of oxalic acid, which is the harsh taste component. When winter and summer spinach were compared, oxalic acid was more difficult to remove from the summer spinach, which tasted harsher than the winter spinach. (2) Cooking temperatue and time had little effects on the a value of the color. (3) Cooking in 60 or 70 degrees C water was not sufficient to remove the harshness even with extended cooking time. It was evaluated to be hard in texture. The temperatues were inadequate for cooking spinach. (4) The result of spinach cooking at 80 degrees C for 9-12 minutes was evaluated to be equivalent to that of the conventional cooking at 100 degrees C for 2-3 minutes. Both of the cooking conditions yielded nearly the same values of residual ratio of oxalic acid and breaking strength. (5) A sensory evaluation resulted in marked differences by cooking time at 100 degrees C, at which temperature adequate cooking time was restricted within a short range. Contrarily, proper cooking was achived at 80 or 90 degrees C in a wider range of time. From the results, it was judged that spinach needed not to be kept in constantly boiling water for cooking and could be cooked adequately at above 80 degrees C. |
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