Earticle

초록

영어

Changes in the quality of buckwheat sprout treated with organic acid solutions such as ascorbic, citric and acetic acid were examined during storage in order to judge the feasibility of acid dipping as a pretreatment for extending shelf-life. Quality attributes of buckwheat sprout stored at 5oC were measured in terms of microbial cell count, moisture content, soluble solids content, chromaticity, and sensory evaluation over different storage times. For microbial growth inhibition, combinations of 0.05% acetic acid and 0.5% citric acid or 1% ascorbic acid and 0.5% citric acid were more effective than other treatments. Slight changes were observed in moisture content among the treatments, whereas soluble solids content of each treatment was increased during storage. In chromaticity, the Hunter‘s a value of buckwheat sprout treated with acetic acid alone or acetic acid combinations showed the largest increase. Dipping treatment with ascorbic acid and citric acid produced only slight changes in color of the sprout. In the sensory evaluation of discoloration (head, stem and root), wilting and overall quality, ascorbic acid and citric acid treatments gave the highest scores. These results suggest that dipping treatment of buckwheat sprout with citric acid can confer more positive effects on storage stability than others.

목차

Abstract
 서론
 재료 및 방법
  재료
  색 측정
  전처리 및 저장
  미생물 검사
  수분함량 측정
  가용성 고형분함량 측정
  관능평가
  통계처리
 결과 및 고찰
  생균수 변화
  수분함량 변화
  가용성 고형분함량 변화
  색 변화
  관능적 품질 변화
 요약
 문헌

키워드

저자

• 장수경 [ Su-Kyung Chang | 한국식품연구원 ]
• 이현희 [ Hyun-Hee Lee | 한국식품연구원 ]
• 홍석인 [ Seok-In Hong | 한국식품연구원 ] Corresponding author
• 한영숙 [ Young-Sook Han | 성신여자대학교 식품영양학과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664