Effect of Blanching Condition on the Physicochemical Properties of Burdock, Lotus Root, and Garlic Scape

Abstract

This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100°C) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80°C). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80°C) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80-100°C for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100°C). Consequently, the result indicated that low temperature for a long time (80°C and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100°C and 1-3 min).

Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)

“…The COVID-19 pandemic further accelerated this trend by reducing dining out expenses and increasing the consumption of processed foods, thereby cementing HMR's role in contemporary food culture (Seo and Jeong, 2022). A significant challenge in processing vegetables for HMR is the presence of enzymes like peroxidase and polyphenol oxidase, which hinder the storage and processing of fresh vegetables, necessitating specific pretreatments (Hwang et al, 2019).…”

“…Although previous studies have explored the impact of different blanching conditions on the quality characteristics of various vegetables, such as Korean thistle (Cirsium setidens) with varying salt contents (Park et al, 2015), the effects of blanching time on the physico-chemical and sensory properties of Chamchwi (Doellingeria scabra) (Beom et al, 2015), and the changes in physicochemical properties of burdock, lotus root, and garlic stem (Hwang et al, 2019), the application of TR as a measure has been relatively limited. This study aimed to fill this Korean J Food Preserv, 30(6) (2023) gap by isolating the stems and leaves of pak choi and comparatively analyzing their quality characteristics and antioxidant activities under various pretreatment conditions, with a focus on TR levels.…”