Browse > Article

Effects of Blanching Conditions by Various Salt Contents on the Quality Properties of Cirsium setidens Nakai  

Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University Research Institute of Biomaterial, Hallym Polytechnic University)
Lee, Dae Won (Jeongseon Yaccho Department)
Park, Sung Hye (Dept. of Food and Nutrition, Kwangju Women's University)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
Publication Information
Culinary science and hospitality research / v.21, no.6, 2015 , pp. 280-290 More about this Journal
Abstract
This study was carried out to investigate the change of the quality of wild edible plants, Cirsium setidens Nakai, blanched at various conditions. Samples were blanched under blanching conditions of $90^{\circ}C/25min$, $95^{\circ}C/15min$, and $100^{\circ}C/5min$, with salt concentrations of 0%, 1%, 2%, 3%, 4% and 5%. The color, texture (hardness), chlorophyll and total polyphenols were analyzed. The contents of polyphenol and hardness in Cirsium setidens Nakai were found to be decreased in relation to blanching time. With respect to sensory evaluation, the 3% treatment had a higher overall acceptability than other treatments. The optimal blanching condition was found to be $100^{\circ}C/5min$ and 3% salt.
Keywords
Cirsium setidens Nakai; blanching; color; hardness; sensory evaluation; salt contents;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Choi SY, Lee SY, Munkhtugs D, Yoo SM, Choi MJ, Han HM (2014). Effect of blanching conditions and thawing methods on quality properties of Platycodon grandiflorum. Korean J Culinary Research 20(5):211-222.
2 Chung HD, Yoo JG, Choi YH (1999). Effect of microwave blanching on the improvement of the qualities of immatured soybean. J Korean Soc Food Sci Nutr 28(6):1298-1303.
3 Duval B, Shetty K (2001). The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J Food Biochem 25(5):361-377.   DOI
4 Ferenci P, Dragosics B, Dittrich H, Frank H, Benda L, Lochs H, Meryn S, Base W, Schneider B (1989). Randomized controlled trial of silymarin treatment in patients with cirrhosis of the liver. J Hepatol 9(1):105-113.
5 Ham SS, Lee SY, Oh DH, Kim SH, Hong JK (1997). Development of beverages drinks using mountain edible herbs. J Korean Soc Food Sci Nutr 26(1):92-97.
6 Im HE, Yoe HK, Chang SY, Han MJ (2012). Quality characteristics of Gondregaedduck by the level of Cirsium setidens and storage. Korean J Food Culture 27(4):400-406.   DOI
7 Ingelman-Sundberg M, Johansson I, Penttila KE, Glaumann H, Lindros KO (1988). Centrilobular expression of ethanol-inducible cytochrome P450 (IIE1) in rat liver. Biochem Biophys Res Commun 157(1):55-60.   DOI
8 Ishida H, Umino T, Tsuji K, Kosuge T (1987). Studies on antihemmorrhagic substances in herbs classified as hemostatics in Chinese medicine. VII. On the antihemorrhagic principle in Cirsium japonicum DC. Chem Pharm Bull (Tokyo) 35(2):861-864.   DOI
9 Morita N, Shimizu M, Arisawa M (1973). Two new flavone glycosides from Cirsium lineare. Phytochemistry 12(2):421-423.   DOI
10 Mourelle M, Muriel P, Favari L, Franco T (1989). Prevention of $CCl_4$-induced cirrhosis by silymarin. Fundam Clin Pharmacol 3(3):183-191.   DOI
11 Park MJ, Choi JK, Kakishima M, Shin HD (2011). First report of rust disease caused by Puccinia nishidana on Cirsium setidens. Plant Pathol J 27(3):297.   DOI
12 Peleg M, Bagley B (1983). Physical Properties of Foods. Avi Publishing Co, Westport, Conneticut.
13 Rauen HM, Schriewer H (1971). The antihepatotoxic effect of silymarin on liver damage in rats induced by carbon tetrachloride,d-galactosamine and allyl alcohol. Arzneimittelforschung 21(8):1194-1201.
14 Song JC, Park HJ (2000). Physical, Functional, Textural and Rheological Properties of Foods. Ulsan Univ Published.
15 Suh JT, Ryu SY, Kim WB, Choi KS, Kim BH (1996). Improvement of gemination rate by low temperature and development of effective shading cultivation of Cirsium setidens under rain shelter in highland. Korean J Plant Res 9(2):151-156.
16 Surh J, Kim JO, Kim MH, Lee JC, Lee BY, Kim MY, Yang HW, Yun S, Jeong HR (2009). Nutritional properties, as food resources for menu development, of cubed snailfish, shaggy sea raven, and two kinds of wild vegetables that are staple products in Samcheok. Korean J Food Cookery Sci 25(6):690-702.
17 Teng SS, Chen BH (1999). Formation of pyrochlorophylls and their erivatives in spinach leaves during heating. Food Chem 65(3):367-373.   DOI
18 Chen BH, Chen YY (1993). Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. J Agri Food Chem 41(8):1315-1320.   DOI
19 AOAC (2002) Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA p17.
20 Chang SY, Song JH, Kwak YS, Han MJ (2012). Quality characteristics of Gondre tofu by the level of Cirsium setidens powder and storage. Korean J Food Culture 27(6):737-742.   DOI
21 Choi JB (2014). Prevention of tissure softening of retorted onion by long time, low temperature blanching in calcium solution. Korean J Culinary Research 20(2):54-64.
22 Choi NS, Oh, SS. Lee, JM (2001). Change of Biologically functional compounds of Pimpinella brachycarpa(Chamnamul) by blanching conditions. Korean J Dietary Cult 16(4):388-397.
23 Kim WB (2009). Industrial use of wild edible plants. Wild edible plants for the development of medicare industry at Yanggu-gun. Seminar of Yanggu-gun. Yanggu, Korea. p. 39-66.
24 Jung JY, Lim JH, Jeong EH, Kim BS, Jeong MC (2007). Effect of blanching conditions and salt concentrations on the quality properties of Aster scaber. Korean J Food Preserv 14(6):584-590.
25 Kang IJ, Ham SS, Chung CK, Lee SY, Oh DH, Choi KP, Do JJ (1997). Development of fermented soysauce using Cirsium setidens Nakai and comfrey. J Korean Soc Food Sci Nutr 26(6):1152-1158.
26 Kim BC, Hwang JY, Wu HJ, Lee EM, Cho HY, Yoo YM, Shin HH, Cho EH (2014). Quality changes of vegetables by different cooking methods. Korean J Culinary Research 18(1):40-53.
27 Lee KC, Noh HS, Kim JW, Han SS (2012). Physiological responses of Cirsium setidens and Pleurospermum camtschaticum under different shading treatments. J Bio-Env Con 21(2):153-161.
28 Lee SJ (1966). Korean Folk Medicine. Seoul National University Press, Seoul, Korea. p 145-146.
29 Lee SH, Jin YS, Heo SI, Shim TH, Sa JH, Choi DS, Wang MH (2006). Composition analysis and antioxidative activity from different organs of Cirsium setidens Nakai. Korean J Food Sci Technol 38(4):571-576.
30 Lee WB, Kwon HC, Cho OR, Lee KC, Choi SU, Baek NI,Lee KR (2002). Phytochemical constituens of Cirsium setidens Nakai and their cytotoxicity against human cancer cell lines. Arch Pharm Res 25(5):628-635.   DOI
31 Maharaj V, Sankat CK (1996) Quality changes in dehydrated dasheen leaves: effects of blanching pre-treatments and drying conditions. Food Res Int 29(5-6):563-568.   DOI
32 Yoon JY, Song MR, Lee SR (1998). Effect of cooking conditions on the antithiamine activity of bracken. Korean J Food Sci Technol 20(6): 801-809.