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KMID : 1160619980030020105
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Preventive Nutrition and Food Science
1998 Volume.3 No. 2 p.105 ~ p.110
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Color Characteristics of Soybeans as Influenced by Freezing and Cooking Conditions
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Lee Jun-Ho
Seog Eun-Ju
Park Yong-Hee
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Abstract
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Color characteristics of thawed samples of frozen cooked soybean puree of selected cultivar (Gomultong) depending upon cooking temperature and time as well as freezing conditions were evaluated, Samples were either cooled in 4℃ refrigerator (control), or frozen at -40℃ deep freezer for 12 hrs and then stored in 4℃ refrigerator, or immersed in liquid nitrogen (LN₂) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95℃, respectively, Freezing effect was not significant for all color characteristics except for b^*, Significant cooking temperature by cooking time interactions were found for all color characteristics except for L^*.
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KEYWORD
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color, soybeans, freezing, cooking conditions
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