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Improved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl

Authors
Song, JYKim, CJAn, GH
Issue Date
Oct-2003
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
NaCl; hardness; sensory evaluation; sucrose; vegetable soybean
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.12, no.5, pp.578 - 580
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
12
Number
5
Start Page
578
End Page
580
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16158
ISSN
1226-7708
Abstract
The effect of NaCl on the quality of blanched vegetable soybeans [Glycine max (L.) Merrill] was determined based on saltiness, hardness, level of sucrose, and sensory values. The overall qualities on a 7-point-scale sensory evaluation were highest at 90degreesC for 20-30 min in the presence of NaCl (3%, w/v), compared to the control at 100degreesC-10 min. Blanching with NaCl significantly increased the acceptability of saltiness. Blanching with NaCl made vegetable soybeans softer than that without NaCl, and decreased the leaching of sucrose. NaCl in a blanching solution improved the overall quality of blanched vegetable soybeans, and the optimal condition was NaCl 3% at 90degreesC for 20-30 min.
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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