抄録
Recently, we have seen notable developments in cooking ranges, which are available in many types for some of heat energy. We examined the physical and chemical changes in carrots sauteeing under the two types of cooking ranges using gas energy (2,300 kcal/h: 4,600 kcal/h).
Two hundred grams of carrots were sliced to a thickness of 6 mm and sauteed for 0.5,1,2,3 and 5min.
The results were as follows;
(1) Carrots sauteed at 4,600 kcal/h lost their weights in shorter time and their tissues were softened faster than those at 2,300 kcal/h.
(2) The values of L*, a* and b* were reduced through heating and these values were lower at 4,600 kcal/h than those at 2,300 kcal/h. It was consideredthat the content of carotenoid and phenolic compounds had relation to the changes of color values by sauteeing.
(3) A tendency of the reduction of the content of aminoacid and sugar was observed by sauteeing, and there were no significant differences between the two types of heating powers.
(4) During sauteing, the cooking oil penetrated into the carrots after adhesion and the level of penetration at 4,600 kcal/h was higher than the one at 2,300 kcal/h.
