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conferenceseries.com
Volume 8 Journal of Nutrition & Food Sciences
ISSN: 2155-9600 Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14th Euro Obesity and Endocrinology Congress
&
17th World Congress on Nutrition and Food Chemistry
Preparation of cabbage vichyssoise soup utilizing unused resources
Minako Kudo, Akiko Koizumi and Machiko Mineki
Tokyo Kasei University, Japan
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.
Minako Kudo et al., J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072