Color Characteristics of Soybeans as Influenced by Freezing and Cooking Conditions

  • Lee, Jun-Ho (Dept. of Food Science and Engineering, Taegu University) ;
  • Seog, Eun-Ju (Dept. of Food Science and Engineering, Taegu University) ;
  • Park, Yong-Hee (Detp. of Foiod Science and Technology , Jyungpook National University)
  • Published : 1998.06.01


Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.


color;soybeans;freezing;cooking conditions