Changes in physicochemical properties of haetsun vegetables by blanching

Changes in physicochemical properties of haetsun vegetables by blanching
Issue Date
Journal of the Korean Society of Food Science and Nutrition, v.41, no.5, pp.647 - 654
This study was conducted to investigate the physicochemical properties of raw and blanched Haetsun vegetables. The proximate composition, reducing sugar, free amino acid, organic acid, vitamin C and mineral composition were compared between raw and blanched Haetsun vegetables. After blanching treatment, the moisture content of Haetsun vegetables was increased, but the crude ash, crude fat, crude fiber, and crude protein content decreased in all samples. C. sinensis contained the highest level of reducing sugar with 1,518.16 mg% among all samples, and the content of the reducing sugar was decreased after blanching in all samples. Raw and blanched Haetsun vegetables contained all essential amino acids except tryptophan. The vitamin C content of blanched samples was reduced 29~88% compared with raw samples. All Haetsun vegetables contained high levels of potassium and calcium regardless of blanching. From these results, even though this study confirmed that Haetsun vegetables were rich in vitamin C and minerals, their high amount of nutrient was reduced by blanching. Therefore, blanching conditions which can keep food value of Haetsun vegetables must be established, because most of the nutrient composition of Haetsun vegetables decreases by blanching.
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