Journal of Nutrition & Food Sciences
Open Access

Preparation of cabbage vichyssoise soup utilizing unused resources

Joint Event on 17^th World Congress on Nutrition and Food Chemistry & 14^th Euro Obesity and Endocrinology Congress

September 13-15, 2018 | London, UK

Minako Kudo, Akiko Koizumi and Machiko Mineki

Tokyo Kasei University, Japan

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

In Japan, the consumer demand for convenience food is increasing. The demand for cut vegetables is increasing because they can be readily consumed without cooking. However, when cut vegetables are increasingly consumed, the amount of unused core and peel of vegetables also increases. Cabbages are the most consumed cut vegetables, which have a yield rate of approximately 70%. Therefore, we investigated the characteristics of the cabbage cores and focused on methods to effectively use the cores. We investigated the characteristics of the core of cabbage and analyzed nutrient composition. The cabbage core was divided into three parts, namely core center, vascular bundle, and peripheral leaf of the core. We performed a sensory evaluation of the odor strength of the cabbage core parts with 12 women (age, 23±4 years). The result revealed that the vascular bundles had a significant odor (p<0.01). We assessed the odor by a smell distinction assay. The center and peripheral leaf of the core had similar odor quality, sulfur, amine, aldehyde were high. The vascular bundles were high in aromatic and ester. To effectively use the cores, we prepared vichyssoise soup only using cores that were cutoff at 2 cm from the bottom. The specific gravity of the soup was 1.02±0.00, the viscosity was 390.6±78.7 mPa�?�s and the hardness were 49.87±1.84Pa. The soup could be eaten without being affected by the odor of the core. This recipe used approximately 70% of the cabbage core, thereby reducing food loss. Recent Publications 1. Author Name, MD (Home Economics), Dietician graduated. She worked as a Dietician at a hospital and nursing home for more than 15 years. Currently, she is a second-grade Doctoral student and studying at the graduate school.

Biography :

Minako Kudo , MD (Home Economics), Dietician graduated. She worked as a Dietician at a hospital and nursing home for more than 15 years. Currently, she is a second-grade Doctoral student and studying at the graduate school.

E-mail: g160302@tokyo-kasei.ac.jp