Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin

블랜칭 처리가 단호박의 품질특성과 항산화활성에 미치는 영향

  • Choi, Jin-Hee (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Woo, Hye-Eun (Department of Food Service Management and Nutrition, Kongju National University) ;
  • Park, Jong-Dae (Research Group of Food Processing, Korea Food Research Institute) ;
  • Sung, Jung-Min (Research Group of Food Processing, Korea Food Research Institute)
  • 최진희 (공주대학교 외식상품학과) ;
  • 우혜은 (공주대학교 외식상품학과) ;
  • 박종대 (한국식품연구원 가공공정연구단) ;
  • 성정민 (한국식품연구원 가공공정연구단)
  • Received : 2021.09.29
  • Accepted : 2021.10.29
  • Published : 2021.10.30
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Abstract

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?-carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS+ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colony-forming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

Keywords

Acknowledgement

This research was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through Agri-Food Export Business Model Development Program (319090-3) and Export Promotion Technology Development Program (617067-5) funded by Ministry Agriculture, Food and Rural Affairs (MAFRA).

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