한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제16권4호
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- Pages.388-397
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- 2001
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
데침조건에 따른 참나물의 생리활성 성분 변화
Change of Biologically Functional Compounds of Pimpinella brachycarpa(Chamnamul) by Blanching Conditions
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Oh, Sang-Suk
(Dept. of Food and Nutrition, College of Home Science, Ewha Womans University) ;
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Lee, Jong-Mee
(Dept. of Food and Nutrition, College of Home Science, Ewha Womans University) ;
- Choi, Nam-Soon (Korea Rural Living Science Institute)
- 발행 : 2001.10.30
초록
Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C,