著者

菊田 千景 大谷 優希菜

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.3, pp.179-185, 2017 (Released:2018-02-02)

参考文献数

15

被引用文献数

1

---

We cooked pumpkin (raw, frozen) in two ways: vacuum and conventional and conducted a comparative review of quality and taste after the pumpkin was cooked. The vacuum-cooked stewed pumpkin was very yellow and had a bright colour. This method also made it possible to prepare stewed pumpkin with uniform physical properties (hardness) and salinity concentration. Furthermore, the vacuum-cooked stewed pumpkin was preferred over conventional cooking in flavour assessment sensory evaluation. From the above, it can be considered that it is possible to provide high-quality stewed pumpkin in catering facilities with the effective use of the advantages of vacuum cooking.