Preparation of “Kampyo” (Dried strips of Gourd) for Cooking by a Microwave Oven and Usual Method

Abstract

Intending to save the preparation time of kampyo, the cooking by a microwave oven was compared to usual method.
Hardness of the natural and bleached kampyo cooked by the both methods was measured by Texturometer. Effects of preteatment with salt and soakage in water on the hardness of cooked kampyo were also tested. At the same time, the reduced sugars in washing water, soaking water and cooking water were measured by the modified Somogyi method.
Results were as follows:
1. The preparation of kampyo by a microwave oven was suitable for natural one but unsuitable for bleached one.
2. To pretreat with salt and to soak in water quickens the tenderization of kampyo by cooking.
3. As a good quantity of sugar came out in washing water and soaking water, the use of soaking water for cooking is recomended for natural kampyo, but not for bleached kampyo, because of its sour taste.
4. Seasoned natural kampyo could be obtained by the microwave cooking without pretreatment, but it was hard to obtain seasoned bleached kampyo and the pretreatments were essential for bleached kampyo.