Journal of Applied Tourism Food and Beverage Management and Research (한국관광식음료학회지:관광식음료경영연구)
- Volume 17 Issue 2
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- Pages.27-38
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- 2006
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- 1598-0871(pISSN)
Effect of Various Cooking Method on Pectin in Vegetables
여러 가지 조리방법에 따른 펙틴 함량의 변화
Abstract
The contents and physicochemical properties of fiber in 15 kinds of vegetables being consumed commoly in Korea were investigated, and the effects of various cooking and Kimchi fermentation) on fiber were studied. Contents of total pechin in raw vegetables were 0.89-2.75g/100g, and most were 1-2g/100g, on dry weight basis. Considering each fraction of pectic substances, the content of HWSP of vegetables ranged in 0.33-0.98g/100g, HXSP, 0.29-0.81g/100g and HCLSP, 0.30-1.40g/100g. HCLSP of three pectic fractions showed the greatest variation according to the kinds of vegetables. Every vegetables showed similar contents of three pectic fraction. Cooking decreased total pectin content in all vegetables regardless of cooking methods and the greatest reduction was observed in boiling. Among three pectic fractions, hot water soluble pectin(HWSP) increased, and sodium hexamtaphosphate soluble pectin(HXSP) and HCL soluble pectin(HCLSP) decreased.