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KMID : 0380620230550050440
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 5 p.440 ~ p.446
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Quality characteristics and antioxidant activities of green apples according to the blanching condition
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Choi Jin-Hee
Hwang Jung-Min
Choi Hae-Yeon
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Abstract
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This study analyzed the effects of blanching with distilled water (DW), 2% NaCl, and 2% citric acid at 100oC on quality characteristics and antioxidant activities of green apple. The citric acid-blanched sample had the highest cooking loss and the greatest decreases in moisture contents and pH. The color values of the DW-blanched sample was the least decrease compared to those of the control group, and the browning rate (BR) was lowest. Percentage variation and true retention (TR) of total polyphenols and flavonoids were lowest in the WB group compared to those of the control group. No significant difference in DPPH and ABTS+ radical scavenging was observed between WB and control group. The total number of bacteria was undetectable after blanching. In this study, we found that samples with only distilled water minimized the loss rate of quality characteristics and TR.
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KEYWORD
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green apple, blanching, true retention, quality characteristics
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