|
KMID : 1134819990280061298
|
|
Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 6 p.1298 ~ p.1303
|
|
|
Effect of Microwave Blanching on the Improvement of the Qualities of Immatured Soybean
|
|
Chung Ho-Duck
Yoo Jong-Geun
Choi Yong-Hee
|
|
|
Abstract
|
|
|
|
For the purpose of improving the Qualities of immatured soybean(Seoklyang), the effects of table height (0, 5, 10, 15㎜) and time(60, 66, 72, 78 sec) for microwave blanching on physicochemical properties were investigated. Enzyme inactivities of lipoxygenase and peroxidase for all there conditions were more decreased than for control and water blanching. Enzyme activity of each conditions was expressed as percentage on the enzyme activity of control. Lipoxygeanse activity and peroxidase activity of immatured soybeans were about 20% and 10% levels, respectively. Also the color showed the higher L(lightness). b(yellowness), chroma(brightness) values, but the lower a(redness) and hue angle. Vitamin C content was worse than for control, but was better than for water blanching. Hardness with a few exceptions showed the higher value for control.
|
|
|
KEYWORD
|
|
|
microwave, immatured soybean, blanching
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|