DOI: 10.17265/2159-5828/2014.04.002
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Kayoko Ishii, Ai Teramoto, Hiroko Kuwada, Chihiro Nakazaki, Yuri Jibu, Mayumi Tabuchi, Michiko Fuchigami

Abstract: Abstract:The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid (HCl)-soluble pectin (PA), sodium acetate buffer-soluble pectin (PB) and sodium hexametaphosphate-soluble pectin (PC) of raw flesh were 69.0%, 28.9% and 2…

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