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논문검색

Maltodextrin을 처리한 생강 절편의 탈수, 건조 및 열풍 건조와동결건조된 생강과의 비교

원문정보

Dehydration of Sliced Ginger Using Maltodextrin and Comparisonwith Hot-air Dried and Freeze-dried Ginger

김민희, 김민기, 송경빈, 유명식, 송영복, 서원준

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. Themoisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydratedginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color,and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air driedor freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples.Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrinis very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.

목차

Abstract
 서 론
 재료 및 방법
 결과 및 고찰
 요 약
 문 헌

저자정보

  • 김민희 Min-Hee Kim. 충남대학교 식품공학과(Department of Food Science and Technology, Chungnam National University)
  • 김민기 Min-Ki Kim. 충남대학교 식품공학과(Department of Food Science and Technology, Chungnam National University)
  • 유명식 Myung-Shik Yu. ㈜세전(Sejeon Corporation)
  • 송영복 Young-Bok Song. ㈜세전(Sejeon Corporation)
  • 서원준 Won-Joon Seo. ㈜세전(Sejeon Corporation)
  • 송경빈 Kyung Bin Song. 충남대학교 식품공학과(Department of Food Science and Technology, Chungnam National University)

참고문헌

자료제공 : 네이버학술정보

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