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KMID : 1007520030120050578
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.578 ~ p.580
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Improved Quality of Blanched Vegetable Soybeans [Glycine max (L.) Merrill] by NaCl
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Song, Jae-Yeun
Kim, Chul-Jai/An, Gil-Hwan
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Abstract
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The effect of NaCl on the quality of blanched vegetable soybeans [Glycine max (L.) Merrill] was determined based on saltiness, hardness, level of sucrose, and sensory values. The overall qualities on a 7-point-scale sensory evaluation were highest at 90℃ for 20-30 min in the presence of NaCl(3%, w/v), compared to the control at 100℃-10min. Blanching with NaCl significantly increased the acceptability of saltiness. Blanching with NaCl mae vegetable soybeans softer than that without NaCl, and decreased the leaching of sucrose. NaCl in a blanching solution improved the overall quality of blanched vegetable soybeans, and the optimal condition was NaCl 3% at 90℃ for 20-30 min.
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