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http://dx.doi.org/10.11002/kjfp.2012.19.2.201

Sensory Properties of $Kalopanax$ $pictus$ and $Cedrela$ $sinensis$ Shoots under Different Blanching Conditions and with Different Thawing Methods  

Kim, Min-Ha (Department of Food Science and Nutrition, Yeungnam University)
Park, Seo-Yeon (Department of Food Science and Nutrition, Yeungnam University)
Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
Yoon, Kyung-Young (Department of Food Science and Nutrition, Yeungnam University)
Publication Information
Food Science and Preservation / v.19, no.2, 2012 , pp. 201-208 More about this Journal
Abstract
The sensory properties of $Kalopanax$ $pictus$ and $Cedrela$ $sinensis$ shoots were analyzed according to their blanching conditions and the thawing methods used. For the Hunter colors, the $K.$ $pictus$ that was blanched without adding salt for 6 min had the highest L value, and the $C.$ $sinensis$ that was blanched with 1% salt for 6 min had the highest L value. The chlorophyll content of $K.$ $pictus$ was 141.1 mg% when it was blanched for 3 min with 2% salt, and the chlorophyll content of $C.$ $sinensis$ that was blanched without adding salt for 6 min was highest (124.8 mg%). When $K.$ $pictus$ and $C.$ $sinensis$ were blanched without salt addition for 3 min, their texture showed a higher value than that of the other samples. The sensory test result showed the highest overall preference for the sample that was blanched without adding salt for 3 min, among all the samples. The L value of the $K.$ $pictus$ that was thawed in a microwave oven was significantly higher than that of the other samples, but the L value of the $C.$ $sinensis$ that was thawed at $4^{\circ}C$ was higher than that of the other samples. As for the overall preference for the samples according to the thawing method used, $K.$ $pictus$ and $C.$ $sinensis$ scored highest in the case of thawing in a microwave oven.
Keywords
Kalopanax pictus; Cedrela sinensis; blanched vegetables; thawing methods;
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Times Cited By KSCI : 13  (Citation Analysis)
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