Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes < 1 mm as a new food material. CC powder was more resistant to structural deformation t...

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Published inJournal of applied glycoscience : JAG Vol. 69; no. 4
Main Authors Tokuyasu, Ken, Yamagishi, Kenji, Ando, Yasumasa, Shirai, Nobuya
Format Journal Article
LanguageJapanese
Published Tsukuba Japan Science and Technology Agency 01.01.2022
Subjects
Disintegration
Food
Powder
Purees
Three dimensional printing
Online AccessGet full text
ISSN1344-7882
1880-7291
DOI10.5458/jag.jag.JAG-2022_0003

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Abstract Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes < 1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥ 0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of “nata puree,” a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.
AbstractList Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We investigated the properties of CC powder with particle sizes < 1 mm as a new food material. CC powder was more resistant to structural deformation than leaf-derived powder, particularly CC powder with particles ≥ 0.3 mm in size. To examine the application of CC powder in 3D printed foods, we investigated the effects of “nata puree,” a disintegrated nata de coco made with tamarind seed gum (NPTG), on paste made with CC powder. NPTG promoted stable binding of paste made using CC powder, which was successfully extruded using a syringe to form a bar with a granular structure. Thus, CC powder possesses unique textural/structural properties for its application in next-generation foods.
Author Yamagishi, Kenji
Shirai, Nobuya
Ando, Yasumasa
Tokuyasu, Ken
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Snippet Cabbage core (CC) is regarded as a waste part of the vegetable, despite being edible and containing various nutritional and functional compounds. We...
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Food
Powder
Purees
Three dimensional printing
Title Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”
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