• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.433-440
• /
• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• Food Science and Preservation
• /
• v.19 no.2
• /
• pp.201-208
• /
• 2012

The sensory properties of $Kalopanax$ $pictus$ and $Cedrela$ $sinensis$ shoots were analyzed according to their blanching conditions and the thawing methods used. For the Hunter colors, the $K.$ $pictus$ that was blanched without adding salt for 6 min had the highest L value, and the $C.$ $sinensis$ that was blanched with 1% salt for 6 min had the highest L value. The chlorophyll content of $K.$ $pictus$ was 141.1 mg% when it was blanched for 3 min with 2% salt, and the chlorophyll content of $C.$ $sinensis$ that was blanched without adding salt for 6 min was highest (124.8 mg%). When $K.$ $pictus$ and $C.$ $sinensis$ were blanched without salt addition for 3 min, their texture showed a higher value than that of the other samples. The sensory test result showed the highest overall preference for the sample that was blanched without adding salt for 3 min, among all the samples. The L value of the $K.$ $pictus$ that was thawed in a microwave oven was significantly higher than that of the other samples, but the L value of the $C.$ $sinensis$ that was thawed at $4^{\circ}C$ was higher than that of the other samples. As for the overall preference for the samples according to the thawing method used, $K.$ $pictus$ and $C.$ $sinensis$ scored highest in the case of thawing in a microwave oven.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.128-138
• /
• 2009

This study analyzed the qualitative characteristics and antioxidant effect of Artemisia by experimenting its medicinal effect and functionality. Moisture content increased in proportion to heating time and decreased in reverse proportion to temperature and time. In the contents of mineral compounds, P was shown in the order of roasting temperature $230^{\circ}C$ > $80^{\circ}C$ > $110^{\circ}C$, and blanching condition was 0.50% in one and two minute treatment and 0.38% in five minute treatment. The contents of Ca didn't have significant differences according to the types of treatment. The contents of Fe were higher than general vegetables with 0.54~1.02 mg/100 g. The contents of phenolic compounds were highest in the control plot, followed by one minute blanching and roasting at $110^{\circ}C$ was the lowest. The intensity of electron donating ability was decreased in 14 minute blanching at $230^{\circ}C$. Based on the result of the study, roasting at low temperature and blanching which is Korean traditional method are desirable when cooking with Artemisia.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.359-369
• /
• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.186-192
• /
• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.121-125
• /
• 1998

The effects of various cooking methods (blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynharoside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2min and 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynarside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position on cynaroside.

• Food Science of Animal Resources
• /
• v.43 no.3
• /
• pp.428-440
• /
• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.277-283
• /
• 2016

To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ($ClO_2$)/0.5% citric acid or fumaric acid, and 50 ppm $ClO_2$/0.5% fumaric acid/blanching at $90^{\circ}C$ for 2 min. Combined treatment of 50 ppm $ClO_2$ and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm $ClO_2$ and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of $ClO_2$ and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either $ClO_2$ or citric acid. In addition, combined treatment of $ClO_2$/fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of $ClO_2$/fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.

• Food Science and Preservation
• /
• v.5 no.3
• /
• pp.305-314
• /
• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.441-448
• /
• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.