• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.411-419
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• 1992

Retention of ascorbic acid in vegetables as influenced by various blanching methods was measured and the effects of blanching time, amount of water added, and with or without lid on the retention were compared. It was found that blanching with small amount of water and without lid generally retained the higher activity of ascorbic acid. Although steam blanching showed the highest retention of the vitamin, the longer heating time was needed to blanch the vegetables. Blanching by microwave oven has revealed that addition of small amount of water did not affect the retention. From the scoring difference test for texture of blanched spinach, the samples which were indicated as best in texture by the 8-panel members have retained 73~96% of ascorbic acid and samples blanched by microwave oven for 60 seconds showed highest retention.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.871-876
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• 2011

In the present study, we investigated the compositions, antioxidant activities and anti-tumor effects of Artemisia princeps Pampanini (APD) as well as blanched leaves (CNBD) and dried leaves (CND) from Cirsium setidens Nakai on HepG2 cells. Water and ash contents were increased in CND. Protein and lipid contents were increased in CNBD. K, Ca, Mg, Fe and Cu contents of CND were higher than those of CNDB and APD. P contents was significantly decreased in CND. Yields of CND was reached high levels, but TPC, TFC, acacetin, apigenin, cynarin contents, and antioxidant activity were higher in APD. Viability of HepG2 liver cells was significantly decreased in APD. Therefore, extracts of APD are more effective preventing the liver cancer than extracts of CND and CNBD.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.98-103
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• 1995

The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0ml, 50ml and 100ml every 100 g of raw material at two different power settings (700w, 400w). The retention of minerals(Ca,K,Mg,Cu,Fe,Na,p) in spinach and broccoli were higher at the 400w power than 700w power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.951-957
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• 1996

Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter's L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.51-63
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• 2014

A microbiological quality evaluation on cooked food, food materials and cooking equipment was conducted in 14 school food services in Changwon area, South Korea for Ojingeochaesomoochim (vegetable salad with blanched squid) which went through cooking process after heating treatment. Only 5 schools out of the 14 (35.7%) observed the sanitization criteria of the Korean School Meals Sanitization Management for raw vegetables (concentration of chlorine solution: 100ppm, immersion time of sanitizing: 5 min). The acceptance rates regarding the microbial standards for Korean school meals showed improvement before and after of sanitization: for onions 57.1% vs 71.4%; cucumber 42.9% vs. 78.6%. However, garlic showed adverse sanitizing effect as the acceptance rate went down from 42.9% to 35.7%. Blanched squid and red pepper paste was acceptable in all 14 schools (100%), while squid seasoned with red pepper powder was acceptable in only 42.9% of the schools. Microbial results for knives, cutting boards, mixing bowls were satisfactory, however 35.7% of sanitary gloves that were put on right before the seasoning showed poor sanitization, and this indicated high probability of cross-contamination from the gloves. We calculated that 57.1% of the cooked foods were in accordance with the microbial standards for Korean school meals. Therefore, it is strongly recommended to have verification process, especially on the effectiveness of sanitization of raw vegetables, in cooking foods through cooking process after heating treatment in HACCP system of school food service.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.549-557
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• 2012

In this study, the FFQ-50 questionnaire which composed of 50 food items frequently eaten as sources of dietary fiber, was developed and used to estimate the dietary fiber intake of middle school students in the Chungbuk province. According to the survey, the average daily intakes of dietary fiber for the boys and girls were $23.3{\pm}12.3$ g (93.2%) and $20.8{\pm}11.5$ g (104.0%), respectively, showing a significant difference between the gender. The proportions of boys and girls who did not reach to the sufficient dietary fiber intake were 66.2% and 53.9% respectively. The major sources of dietary fiber were grain foods and vegetables, which measured at 77.24%, followed by fruits, seaweeds, tofu and tofu products, potato and starch, and mushrooms. The cooked white rice contributed the highest (17.81%), followed by baechu-kimchi, cooked brown rice, ramyeon (instant noodle), tangerine, sesame leaf jangajji (pickled sesame leaf), topokki (spicy rice cake stir-fry), blanched and seasoned bean sprouts, bread, and radish kimchi. The study showed that the cooked white rice was the major source of dietary fiber in the boys' diet followed by baechu-kimchi, ramyeon, cooked brown rice, tangerine, bread, strawberry, blanched and seasoned bean sprouts, sesame leaf jangajji, radish kimchi. Girls were taking in dietary fiber mostly from boiled white rice followed by baechu-kimchi, boiled brown rice, tangerine, ramyeon, sesame leaf jangajji, topokki, blanched and seasoned bean sprouts, radish kimchi, and boiled barley.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.268-273
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• 2005

Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

• Food Engineering Progress
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• v.23 no.1
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• pp.69-75
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• 2019

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100℃) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80℃). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80℃) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100℃ for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100℃). Consequently, the result indicated that low temperature for a long time (80℃ and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100℃ and 1-3 min).