조리 방법에 따른 자색 당근의 품질 특성 및 항산화능의 변화- 조리 방법에 따른 항산화 잔존량 -Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carrot -
- Other Titles
- Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carrot -
- Authors
- 김시현; 김영순; 오현빈; 이휘림
- Issue Date
- 2019
- Publisher
- 한국식품영양학회
- Keywords
- anthocyanin; black carrot; cooking method; polyphenol; quality characteristics
- Citation
- 한국식품영양학회지, v.32, no.2, pp.89 - 97
- Indexed
- KCI
- Journal Title
- 한국식품영양학회지
- Volume
- 32
- Number
- 2
- Start Page
- 89
- End Page
- 97
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/70216
- DOI
- 10.9799/ksfan.2019.32.2.089
- ISSN
- 1225-4339
- Abstract
- In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at -0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.
Key words: anthocyanin, black carrot, cooking method, polyphenol, quality characteristics
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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