This study investigated to find optimal blanching conditions for pre-treatment of Korean Cahmchi (Aster scaber) before freezing to maintain qualities as food ingredient. Blanched A. scaber were blanched in water, 1% sucrose solution and 1% salt solution for 2min. After blanching, each sample packed with water, 0.5% and 1% sucrose solution, which were half quantity of sample. The samples were then frozen at -30°C freezer for 24h. Frozen samples were thawed in water at 4°C. Color, thawing loss, water content and texture analysis were evaluated. Water content was not significantly different among samples. Thawing loss of A. scaber was low value in sugar and salt additive samples. Sugar additive sample indicated the lowest redness and yellowness value. Also sugar added samples showed tender texture. In conclusion, sugar contents in blanching water were affected to qualities of A. scaber.

• Yiseul Kim(Faculty of Food Science and Biotechnology, Sejong University)
• Bobae Koh(Faculty of Food Science and Biotechnology, Sejong University)
• Karna Ramachandraiah(Faculty of Food Science and Biotechnology, Sejong University)
• Geun-Pyo Hong(Faculty of Food Science and Biotechnology, Sejong University)