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DBpia AI
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지원사업
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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
The effects of blanching time and power settings of microwave oven on the ascorbic acid retention in seven kinds of vegetables were investigated. The vegetables were blanched for 120 or 180 sec. at three different power settings, 650 watt(high power), 500 watt(medium power) and 160 watt(low power). The retentions of ascorbic acid in cabbage, garland chrysanthemum, mungbean sprout, amaranth and carrot were higher when they were blanched at the high power than those blanched at the lower power settings. Blanching of spinach and yul-moo (small korean radish) showed that the vitamin was more retained by the medium power heating. Blanching at the low power revealed that the ascorbic acid retention was reduced remarkably as the blanching time increased. From the scoring difference tests the 10-panel members indicated that the texture of three-tested vegetables was more acceptable when they were blanched at the high power setting.
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목차
- ABSTRACT
- 서론
- 실험 재료 및 방법
- 결과 및 고찰
- 결론
- References
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2013-594-000551682
