블랜칭 처리가 비트의 품질특성과 항산화 활성에 미치는 영향

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 38권 / 6호
ㆍ저자명 : 최해연, 김수빈, 고은성, 추지혜, 전희경, 최진희

목차

I. 서 론
II. 연구 내용 및 방법
1. 실험 재료
2. 재료 준비 및 전처리
3. 가열감량 및 수분함량 측정
4. pH 측정
5. 색도 측정
6. 페놀 화합물 및 항산화 활성 분석
7. 총균수 측정
8. 통계처리
III. 결과 및 고찰
1. 블랜칭 처리에 따른 비트의 수분함량 및 가열감량
2. 블랜칭 처리에 따른 비트의 pH
3. 블랜칭 처리에 따른 비트의 색도
4. 블랜칭 처리에 따른 비트의 총 폴리페놀 및 플라보노이드함량 변화
5. 블랜칭 조건에 따른 비트의 DPPH 및 ABTS+ radical 소거활성
6. 블랜칭 조건에 따른 비트의 총균수
IV. 요약 및 결론
References

영어 초록

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100°C for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+ radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.

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