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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 436 - 436 (1page)
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초록· 키워드
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Okra is known to contain phytonutrients such as antioxidants, anti-diabetes, and anti-inflammatory. In Korea, it was selected as one of the subtropical crops recommended for cultivation by adapting climate change. In this study, we analyzed and compared the physicochemical (pH, sugar content, color properties, texture properties) characteristics of okra according to cooking methods (raw, blanching, steaming, sous-vide). As a result, sous-vide okra had the lowest brightness, highest yellowness, and highest redness (p<0.05). And sugar content was higher in sous-vide okra than raw okra. Texture ... 전체 초록 보기
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