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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.505-511
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.505
 Title & Authors
Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
Shin, Dong-Sun; Yoo, Yeon-Mi; Kim, Ha-Yun; Han, Gwi-Jung;
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 Abstract
This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A (, 72 hr), B (, 48 h and , 24 hr), C (, 72 hr), and D (, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment (, 48 hr and , 24 hr) among other treatments.
 Keywords
blueberry;quality change;antioxidant activity;
 Language
Korean
 Cited by
1.
Quality Characteristics of Raw and Dried Astragalus membranaceus Extracts, Korean Journal of Food & Cookery Science, 2017, 33, 1, 65  crossref(new windwow)
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