Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber

Abstract

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with 100℃ hot water for 1~5 min. At 100℃ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched at 100℃ for 5 min had the lowest L * and b * values (24.96 and 16.14, respectively) and the highest a * value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at 100℃ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at 100℃ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

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

“…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.…”