KOREASCHOLAR

This study investigated quality characteristics and antioxidant activity of beetroots after blanching. Beetroots were blanched in distilled water, 2% NaCl water, and 2% citric acid water at 100°C for 3 minutes (the blanched group). The moisture content was highest in the control (CON) at 91.30% (p<0.05), and cooking loss was lowest in the water-blanched beetroot (BW) at 5.39% (p<0.01). Chromaticity decreased after blanching compared to CON (p<0.001). Total polyphenol contents (TPC) and total flavonoid contents (TFC) decreased after blanching, and as a result of comparing the True retention (TR) of the blanching treatment group, BW had the highest with TPC TR 91.22% and TFC TR 70.51%. DPPH and ABTS+ radical scavenging activities were highest in the CON, and in the blanching group BW was highest scavenging activity. The total number of microorganisms in the CON group was 2.97 log CFU/g, whereas no microorganisms were detected in the blanched groups. Therefore, this study, blanching in water without additives is the most appropriate method for preserving physiologically active substances and nutrients in beetroots and inhibiting microbial growth.

I. 서 론
II. 연구 내용 및 방법
    1. 실험 재료
    2. 재료 준비 및 전처리
    3. 가열감량 및 수분함량 측정
    4. pH 측정
    5. 색도 측정
    6. 페놀 화합물 및 항산화 활성 분석
    7. 총균수 측정
    8. 통계처리
III. 결과 및 고찰
    1. 블랜칭 처리에 따른 비트의 수분함량 및 가열감량
    2. 블랜칭 처리에 따른 비트의 pH
    3. 블랜칭 처리에 따른 비트의 색도
    4. 블랜칭 처리에 따른 비트의 총 폴리페놀 및 플라보노이드함량 변화
    5. 블랜칭 조건에 따른 비트의 DPPH 및 ABTS+ radical 소거활성
    6. 블랜칭 조건에 따른 비트의 총균수
IV. 요약 및 결론
References

• 최해연(공주대학교 외식상품학과) | Hae Yeon Choi (Department of Food Service Management and Nutrition, Kongju National University)
• 김수빈(공주대학교 외식상품학과) | Soo Bin Kim (Department of Food Service Management and Nutrition, Kongju National University) Corresponding author
• 고은성(공주대학교 외식상품학과) | Eun Seong Go (Department of Food Service Management and Nutrition, Kongju National University)
• 추지혜(공주대학교 외식상품학과) | Ji Hye Chu (Department of Food Service Management and Nutrition, Kongju National University)
• 전희경(한국생산기술연구원 에너지소재부품연구그룹) | Hee-Kyung Jeon (Advanced Energy Materials and Components R&D Group, Korea Institute of Industrial Technology)
• 최진희(대진대학교 식품영양학과) | Jin Hee Choi (Department of Food Science and Nutrition, Daejin University)