Abstract
Water, sodium and potassium contents in pumpkins were examined under various cooking conditions. The results were as follows.
The water contents in fresh pumpkins cooked with three kinds of soysauce, i. e., salt reduced, salt-free and usual ones were not affected with frizzling in oil (sauter) before boiling, however, those in freezed pumpkins without frizzling in oil (sauter) were higher than with frizzling in oil (sauter).
After cooking with the soysauces, sodium contents in freezed pumpkins were higher than those in fresh pumpkins. With adding oil (sauter) before boiling, the contents of sodium in fresh pumpkins increased. On the other hand, the contents of sodium in freezed pumpkins decreased. The contents of sodium in the pumpkins seemed to have reverse relations with those of soysauces in fresh pumpkins.
The potassium contents in fresh and freezed pumpkins cooked with each soysauce were the almost same as those in cooked juice.
