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

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DC FieldValueLanguage
dc.contributor.authorSong, JY-
dc.contributor.authorKim, CJ-
dc.contributor.authorAn, GH-
dc.date.available2021-02-22T16:17:10Z-
dc.date.created2020-09-01-
dc.date.issued2003-10-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16158-
dc.description.abstractThe 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.-
dc.language영어-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectGREEN-
dc.subjectKINETICS-
dc.subjectLEGUMES-
dc.subjectCOLOR-
dc.titleImproved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl-
dc.typeArticle-
dc.contributor.affiliatedAuthorKim, CJ-
dc.identifier.wosid000187390700022-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.12, no.5, pp.578 - 580-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume12-
dc.citation.number5-
dc.citation.startPage578-
dc.citation.endPage580-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusGREEN-
dc.subject.keywordPlusKINETICS-
dc.subject.keywordPlusLEGUMES-
dc.subject.keywordPlusCOLOR-
dc.subject.keywordAuthorNaCl-
dc.subject.keywordAuthorhardness-
dc.subject.keywordAuthorsensory evaluation-
dc.subject.keywordAuthorsucrose-
dc.subject.keywordAuthorvegetable soybean-
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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