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

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.