Can I read Salted Radish Root Biology during Food Processing on EtoBox?

Salted Radish Root Biology during Food Processing by Hiroki Matsuoka; Kei Kumakura; Taito Kobayashi; Wataru Kobayashi; Asaka Takahashi is a scholarly article available to read on EtoBox.

What is Salted Radish Root Biology during Food Processing about?

White radish root (daikon) is an important vegetable in Japanese food culture and has spawned the development of various cooking and processing methods. takuan-zuke is the major processed food derived from daikon. Takuan-zuke is prepared by the dehydration of the root using a salt-press or a weighted stone, or by sun-drying, followed by salt-aging using salt or salted rice bran. The color of takuan-zuke changes to yellow during salt-aging. We determined the effects of dehydration and salt-aging on the metabolism of daikon using takuan-zuke. In the yellowing reaction, the generation of daikon isothiocyanate was significant, requiring a temperature of ≥10°C and pH ≥5. The color change of the sun-dried takuan-zuke was the most significant. Moreover, we investigated the nutritional characteristics of takuan-zuke. In the sun-dried daikon, metabolism progressed for 3 weeks during drying, with increase in the concentrations of γ-aminobutyric acid (GABA) and proline as well as drying stress metabolites. In the salt-pressed daikon, GABA concentrations temporarily increased due to osmotic stress but then decreased on metabolic inhibition by salt permeation. In addition, no change in the conc

Author

Hiroki Matsuoka; Kei Kumakura; Taito Kobayashi; Wataru Kobayashi; Asaka Takahashi

Publisher

IntechOpen

Published

2019

Language

EN