Abstract
Leafy, root, stalk and fruiting vegetables were heated by steam at a temperature adjusted between 55°C and 60°C for 5 and 20 min to study the effect of low-temperature steam heating on the free amino acids in various vegetables. The amino acid contents of the steamed vegetables were little different from those the fresh samples. Prolongation of the heating time resulted in glutamic acid tending to gradually decline, together with an increment in γ-amino butyric acid. The ratio of γ-amino butyric acid to the total amino acid conterlt in carrot and radish of the root vegetables and in tomato of the fruiting vegetables was notably higher than the ratio in theother vegetables studied in this experiment.
