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Improved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl
- 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
- Pages
- 3
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 12
- Number
- 5
- Start Page
- 578
- End Page
- 580
- ISSN
- 1226-7708
2092-6456
- 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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Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
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