Improved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Song, JY | - |
dc.contributor.author | Kim, CJ | - |
dc.contributor.author | An, GH | - |
dc.date.available | 2021-02-22T16:17:10Z | - |
dc.date.issued | 2003-10 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/16158 | - |
dc.description.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. | - |
dc.format.extent | 3 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Improved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.wosid | 000187390700022 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.12, no.5, pp 578 - 580 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 12 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 578 | - |
dc.citation.endPage | 580 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GREEN | - |
dc.subject.keywordPlus | KINETICS | - |
dc.subject.keywordPlus | LEGUMES | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordAuthor | NaCl | - |
dc.subject.keywordAuthor | hardness | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | sucrose | - |
dc.subject.keywordAuthor | vegetable soybean | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE01792506 | - |
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