著者

馬渕 良太 吉田 充史 三宝 雅子 杉山 寿美

出版者

県立広島大学

雑誌

県立広島大学人間文化学部紀要 (ISSN:21865590)

巻号頁・発行日

no.10, pp.1-7, 2015

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Cabbage is a main ingredient in okonomiyaki (Japanese pancake), and while its sweetness determines the preference characteristics, the levels of vitamin C (VC) and other vitamins determine the nutritional qualities. The purpose of this study was to examine the effects of the cabbage used in making okonomiyaki on food (nutrient) composition. Variability in degrees Brix (°Bx) and the VC level of cabbage used in making Hiroshima-style okonomiyaki was examined. In Hiroshima-style okonomiyaki, the °Bx of cabbage is elevated and sweetness shows an increasing trend. In addition, the method of placing steamed cabbage on top of noodles and then applying pressure allows for a high rate of residual VC. These results indicate that the Hiroshima-stylemethod of making okonomiyaki utilizes the preference characteristics and nutritional qualities of cabbage.