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KMID : 1024420190230010069
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Food Engineering Progress
2019 Volume.23 No. 1 p.69 ~ p.75
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Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape
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Hwang Su-In
Yun Young-Chan
Lee Eun-Jung
Hong Geun-Pyo
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Abstract
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This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100°C) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80°C). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80°C) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100°C for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100°C). Consequently, the result indicated that low temperature for a long time (80°C and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100°C and 1-3 min).
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KEYWORD
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burdock, lotus root, garlic scape, blanching condition, quality
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