This study investigated the effects of blanching conditions on the quality characteristics of burdock, lotus root, and garlic scape. The selected plants were blanched at varying temperatures (70-100oC) for 1-5 min, and moisture content, shear force, color, and total microbial count were analyzed. Burdock exhibited browning discoloration when it was blanched at a relatively low temperature (70-80oC). In addition, thermal tenderization of burdock was not evident in the blanching conditions adopted in this study. Blanching affected the tenderness and moisture content of lotus root without deteriorative discoloration. In particular, low temperature blanching (80oC) was favorable to blanching lotus root. Alternately, thermal tenderization of garlic scape was possible by blanching at 80- 100oC for 3-5 min, while discoloration of the blanched garlic scape dominated at high-temperature blanching (100oC). Consequently, the result indicated that low temperature for a long time (80oC and 3-5 min) provided a better blanching condition for lotus root and garlic scape than high temperature applied at a short time (100oC and 1-3 min).

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 References

• 황수인(세종대학교 식품생명공학과) | Su-In Hwang (Department of Food Science and Biotechnology, Sejong University)
• 윤영찬(세종대학교 식품생명공학과) | Young Chan Yun (Department of Food Science and Biotechnology, Sejong University)
• 이은정(세종대학교 식품생명공학과) | Eun-Jung Lee (Department of Food Science and Biotechnology, Sejong University)
• 홍근표(세종대학교 식품생명공학과) | Geun-Pyo Hong (Department of Food Science and Biotechnology, Sejong University) Corresponding author