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http://dx.doi.org/10.11002/kjfp.2016.23.3.310

Changes in the quality characteristics and chemical compounds of garlic shoots for blanching  

Sim, Hye-Jin (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Publication Information
Food Science and Preservation / v.23, no.3, 2016 , pp. 310-318 More about this Journal
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.
Keywords
garlic shoots; blanching; quality characteristics;
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Times Cited By KSCI : 31  (Citation Analysis)
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