ツルムラサキの調理加工適性と新しい調理法について

The new cooking method of Tsurumuraski (Malabar nightshade. Basella rubra) was investigated. New type Turumurasaki, being green leaf, straight and non coiled is similar to spinach in color and style. Spinach can\u27t get enough in summer, but Tsurumurasaki is easily cultivated. As Tsurumurasaki is bitter in taste and fibvons in texture, were only used by boiling to take away odor and bitter taste and remake texture. Cooking method is limited, menu is "Ohitashi" and "Aemono". In this study new cooking methods were studied and three types of menu was investigated. The sensory evaluation of the menus revealed that new cooking method, especially Gratin was desirable and the menus using oil and milk products could remove the bitter taste and remake texture soft and chewiness

卒業研究としての健康教育 : 健康生活の理解と向上をめざして

We carried out the health education mainly on practical exercise and experience in the graduation seminar. Nine female junior college students (average aged 19.3 yrs) measured one\u27s own form and body composition, and recorded nutrition (energy, nutrient) and exercise (energy, number of steps). Then, they experienced the healthy sports. The following fact was clarified. 1. Three examples were obese subject over BMI 25. 2. In the diet survey for seven days, energy, calcium, and iron were more insufficient than the recommended dietary allowances. The energetic ratio was high for fat with 34%, and it was a problem. 3. During six months, we attempted the improvement on the lifestyle in dietary and exercise. As the result, there was the improvement of the anthropometry in several cases

多層混合デザートゼリーの食味特性について

The study of Physical and taste properties of multiple layers dessert jelly Physical and taste properties of dessert jelly with multiple layers and various materials was investigated. Each type of jelly was prepared by 0.8% agar jelly, 2.5% gelatin jelly, multiple layers of 0.8% agar and 2.5% gelatin respectively. The following results were obtained: 1. Hardness of the jellies (measured by use of Rheoner) was in the following order : gelatine < multiple layers < agar. 2. The multiple layers jelly ruptured the least. 3. The profile of sensory characteristics of each type jelly was obtained by the scoring method. The multiple layers jelly showed melting properties in mouth and was not adhesive