Effect of Viscosity of Seasoning Liquid on the Seasoning of Japanese Radish

Abstract

To investigate the effect of viscosity of seasoning liquid on the seasoning of stew, Japanese radish was soaked in starch paste with NaCl and the apparent diffusion coefficient (D_app) was calculated. The D_app in Japanese radish of starch paste was lower than that of the NaCl solution without starch when the potato or corn starch concentration was 3% or 5%. The D_app in Japanese radish of potato starch was lower than that of corn starch when the starch paste was of equal concentration. The NaCl concentration in the outer layer of Japanese radish soaked in starch paste with NaCl increased more slowly than that of Japanese radish soaked in NaCl solution without starch. Thus, the amount of NaCl attachment to the surface of Japanese radish decreased due to the high viscosity of the immersion liquid. The delayed increase in NaCl concentration in the outer layer of the sample contributed to the decreased D_app.