Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Microwave Blanching on the Improvement of the Qualities of Immatured Soybean

풋콩의 품질향상을 위한 마이크로파에 의한 블랜칭

  • 최용희 (경북대학교 식품공학과) ;
  • 정호덕 (경북대학교 식품공학과) ;
  • 유종근 (경북대학교 식품공학과)
  • Published : 1999.12.01
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Abstract

For the purpose of improving the qualities of immatured soybean(Seoklyang), the effects of table height (0, 5, 10, 15mm) and time(60, 66, 72, 78 sec) for microwave blanching on physicochemical properties were investigated. Enzyme inactivities lipoxygenase and peroxidase for all there conditions were more de creased than for control and water blanching. Enzyme activity of each conditions was expressed as percentage on the enzyme activity of control. Lipoxygeanse activity and peroxidase activity of immatured soybeans were about 20% and 10% levels, respectively. Also the color showed the higher L(lightness), b(yellowness), chroma(brightness) values, but the lower a(redness) and hue angle. Vitamin C content was worse than for control, but was better than for water blanching. Hardness with a few exceptions showed the higher value for control.

Keywords

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