Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the quality characteristics and chemical compounds of garlic shoots for blanching

데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화

  • Received : 2015.12.23
  • Accepted : 2016.03.07
  • Published : 2016.06.30
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Abstract

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

마늘종의 가공, 조리 특성과 관련한 기초자료를 확보하고자 데치기 시간(30초, 1분, 2분, 3분, 4분)을 달리한 남해산 마늘종의 색도, 물성, 총당, 비타민 C, 클로로필, 총 폴리페놀, 플라보노이드, 총 피루베이트 및 티오설피네이트 함량을 분석하였다. 데치기 시간이 길어질수록 마늘종의 색은 L 값은 감소하였으며, a값은 점차 증가하는 경향을 보였다. 그리고 황색도를 나타내는 b값은 $12.48{\pm}2.67{\sim}15.08{\pm}1.55$의 범위로 데치지 않은 마늘종에 비해 유의적으로 낮았다. 생마늘종의 경도는 $2431.19{\pm}95.44g$이었는데, 데치기 시간의 증가와 더불어 감소하였다. 데침 시간을 달리한 마늘종의 총당과 비타민 C의 함량은 데치지 않은 마늘종에 비해 유의적으로 낮았고 데치기 시간에 따라 점차 감소하였는데 이는 조리용수로 용출되거나 열에 의해 파괴되었다고 생각된다. 총 클로로필의 함량은 $79.49{\pm}2.46{\sim}106.97{\pm}9.69{\mu}g/g$이었으며, 청록색을 나타내는 클로로필 a가 황녹색을 나타내는 클로로필 b에 비해 약 2.6~4.1배 더 많이 함유되어 있고 데침 시간이 길어질수록 점차 총량이 감소하였다. 총 피루베이트 및 티오설피네이트 함량은 데치는 과정을 거치는 동안 약 50% 수준으로 감소하였다. 마늘종은 데치기 처리 시간에 따라 색도, 물성 및 주요 성분이 감소되므로 2분 정도로 데침 처리 하는 것이 마늘종 고유의 성분과 품질을 유지하는데 적합한 것으로 판단된다.

Keywords

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