Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Frozen Immatured Soybean as Influenced by Thawing Conditions

냉동풋콩의 해동조건에 따른 물리화학적 특성변화

  • 이준호 (대구대학교 식품·생명·화학공학부) ;
  • 석은주 (대구대학교 식품·생명·화학공학부) ;
  • 유종근 (경북대학교 식품공학과) ;
  • 최용희 (경북대학교 식품공학과)
  • Published : 2000.02.01
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Abstract

Physicochemical properties of frozen immatured soybean (Miwon) under various thawing conditions were investigated. The moisture content, density and other chemical compositions were not affected by the thawing conditions. Thelightness of soybean and soybean hull decreased when thawing with 1$0^{\circ}C$ water while it increased when other thawing conditions used. Hardness and vitamin C content decreased with all thawing conditions ; especially decrease in vitamin C content was severe with microwave thawing. Lipoxygenase activity was significantly decreased when thawing with microwave and 1$0^{\circ}C$ water. It was recommended that thawing with 1$0^{\circ}C$ water was the most apropriate method in terms of overall quality.

Keywords

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