Document Detail

Decreased hardness of dietary fiber-rich foods by the enzyme-infusion method.
MedLine Citation:
PMID:  16861789     Owner:  NLM     Status:  MEDLINE    
A novel technique is reported for softening plant tissues while retaining their shape by impregnating them with macerating enzymes under reduced pressure after defrosting the frozen plants. Samples were removed immediately from the enzyme solution after the freeze-infusion treatment, and the hardness was measured. Six enzymes and three enzymes were respectively chosen from 18 commercial enzymes for softening burdock roots and bamboo shoots. The tissue degradation due to impregnation of the tissues with the enzymes and the reaction time were investigated. Burdock roots and bamboo shoots were progressively softened during the reaction: the hardness reached 1.0 x 10(4) N/m(2) or less. The water-soluble dietary fiber contents increased as a result of the freeze-infusion treatment. This softening technique, which retained the food shape, could enhance the production of food products for elderly persons and those under nursing care. Foods produced by this method can replace current minced and liquid dietary components.
Koji Sakamoto; Kenya Shibata; Masako Ishihara
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Bioscience, biotechnology, and biochemistry     Volume:  70     ISSN:  0916-8451     ISO Abbreviation:  Biosci. Biotechnol. Biochem.     Publication Date:  2006 Jul 
Date Detail:
Created Date:  2006-07-24     Completed Date:  2006-10-27     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9205717     Medline TA:  Biosci Biotechnol Biochem     Country:  Japan    
Other Details:
Languages:  eng     Pagination:  1564-70     Citation Subset:  IM    
Hiroshima Prefectural Food Technology Research Center, Hiroshima 732-0816, Japan. sakamoto@syokuhin-kg.pref
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MeSH Terms
Dietary Fiber*
Enzymes / chemistry*
Plant Roots
Plant Shoots
Reg. No./Substance:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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