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http://dx.doi.org/10.11002/kjfp.2011.18.5.661

Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions  

Lee, Young-Joo (Korea Food Research Institute)
Lee, Hye-Ok (Korea Food Research Institute)
Kim, Ji-Young (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.18, no.5, 2011 , pp. 661-668 More about this Journal
Abstract
This study was conducted to devise appropriate blanching-process conditions as a means to convert Doraji, which is widely used in Korean food due to its unique fragrance and flavor, into frozen food materials for various uses. For the Hunter L values representing the brightness transformation among the surface color and gloss changes that were observed in Doraji before and after freezing, and after Doraji went through a blanching process, the specimen that went through a blanching process at $80^{\circ}C$ showed a significantly higher value compared to another specimen processed at a higher temperature, and the first specimen's value also rose after freezing. Meanwhile, for the hardness values, they declined more as the blanching temperature became higher and as the processing time became longer. For the number of total counts and the number of coliform groups, the number of total counts at $3.75{\times}10^5$ and $1.25{\times}10^5$ cfu/g before the blanching process was reduced into the approximately 2-3 log scale, and no coliform group was detected after the blanching process. As for the peroxidase activity, its activation was decreased by the blanching process, and more than 89% of the peroxidase became inactivated in all the specimens that went through the blanching process. The sensory characteristics of the frozen-thawed Doraji by test group showed the radish leaves blanched at $90^{\circ}C$ for 1 min to be the most highly evaluated in terms of the overall preference level (p<0.05).
Keywords
doraji (Platycodon grandiflorum); blanching treatment conditions; frozen vegetables; quality characteristics;
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Times Cited By KSCI : 8  (Citation Analysis)
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