Effects of salt used in cooking water for spinach.
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Accession number;03A0735170
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| Title;Effects of salt used in cooking water for 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.134-138(2003)
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| Figure&Table&Reference;FIG.3, TBL.3, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Salt content in cooking water was set at 0.0, 0.25, 0.5, 1.0, 2.0, and 4.0% to study effects of salt content on cooked state of spinach by measuring the residual ratio of oxalic acid, color difference, and breaking strength, and by a sensory evaluation. The results can be summarized as follows: (1) As salt content in cooking water increased, the elution of oxalic acid tended to be more difficult. Oxalic acid was elucted at low salt concentrations but harsh taste was perceived because of weak salty and sweet tastes. Salty and sweet tastes were more intense at high salt concentrations but harsh taste was perceived becuase a large amount of oxalic acid remained. (2) Salt concentrations of cooking water within a range of 0-2.0% were not observed to affect either values measured by a color difference meter or sensory evaluation of color significantly. (3) A sensory evaluation for salt concentrations of cooking water in a range of 0.25-0.5% yielded the following results: adequate saltiness and sweet taste were perceived and the harsh taste was reduced. (4) Spinach tended to be softened as salt concentration of cooking water increased within a range of 0-2.0%. A sensory evaluation for salt concentrations at 2.0% or higher yielded the result that spinach was too soft and not preferred. (5) Salt content desirable for cooking spinach is judged to be 0.25-0.5% from teh viewpoints of taste and texture and salt is not expected to affect color. |
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