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데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화
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논문-2016-6-데치기처리에따른마늘종의이화학적품질특성변화.pdf (312.6Kb) (26)

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.

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