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KMID : 1134820120410070921
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 7 p.921 ~ p.926
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Blanching Effect on Quality Characteristics and Antioxidant Activities in Yacon Soaked in Doenjang Sauce
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Kim Gi-Chang
Kim Hye-Sun
Jo In-Hee
Kim Kyung-Mi
Kim Jin-Sook
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Abstract
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The objective of this study was to investigate the quality characteristics of blanched and non-blanched yacon (Smallanthus sonchifolius) soaked in Doenjang sauce. The yacon was treated by blanching (100oC, 4 min), then soaked in Doenjang sauce at 20oC. The pH and total acidity of blanched yacon were not changed significantly after 42 days of soaking. But, the pH and total acidity of non-blanched yacon were rapidly increased and decreased, respectively. The salinity of blanched yacon was higher than that of non-blanched yacon until 35 days. Also, the Brixo of blanched yacon was higher than that of non-blanched yacon from 7 days to 35 days. Textural properties of both non-blanched and blanched yacon showed that hardness increased until 21 days but decreased afterwards. The total polyphenol contents of non-blanched yacon decreased after 14 days, but blanched yacon remained constant. The DPPH radical scavenging activity of both blanched and non-blanched yacon decreased gradually as aging continued in the Doenjang sauce. There were no significant differences in sensory characteristics between blanched and non-blanched yacon soaked in Doenjang sauce.
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KEYWORD
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yacon, blanching, Doenjang sauce, polyphenol, DPPH
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