Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
| Autor: | Jung-Hye Shin, Min-Jung Kang, Hye-Jin Sim |
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| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Korean Journal of Food Preservation. 23:310-318 |
| ISSN: | 2287-7428 1738-7248 |
| DOI: | 10.11002/kjfp.2016.23.3.310 |
| Popis: | This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot. |
| Databáze: | OpenAIRE |
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