• Title/Summary/Keyword: Su Ri Chwi(Synurus palmatopinnonatifidus var. indivisus KITAM.)

Search Result 1, Processing Time 0.014 seconds

Effect of Boiling Methods on the Physicochemical Properties of Su Ri Chwi(Synurus palmatopinnonatifidus var. indivisus KITAM.) (삶는 방법에 따른 수리취(Synurus palmatopinnonatifidus var. indivisus KITAM.)의 이화학적 특성)

  • Kim, Myung-Hee;Park, Yong-Kon;Jang, Myung-Sook
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.21 no.6
    • /
    • pp.701-705
    • /
    • 1992

  • The effect of different boiling methods(with distilled water, 1% salt added water and 1% sodium bicarbonate added water) on the physicochemical properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KITAM.) were investigated. The addition of 1% sodium bicarbonate (baking soda) to the boiling water resulted in an increase in the pH of effluent. The green value of cooked Su Ri Chwi was simillar to the raw material. Su Ri Chwi cooked in 1% sodium bicarbonate added for 10minutes retained higher chlorophyll and vitamin C contents than those of Su Ri Chwi treated in distilled water and 1% salt water for 30minutes. 70% of the water-soluble proteins in raw Su Ri Chwi was albumin. However, albumin was decreased by the method used. The contents of glutelin, globulin, and prolamin were increased by the cooking, vice versa. The contents of NDF, ADF, cellulose, and lignin were decreased regardless of the method used, on the other hand, the content of hemicellulose was increased.

  • PDF