Effect of Dextrin on Sorption Characteristics and Quality of Vacuum Frying Dried Carrot

감압유탕 건조당근의 흡습특성 및 품질에 미치는 덱스트린의 영향

  • Rhee, Chul (Department of Food Technology, Korea University) ;
  • Cho, Seung-Yong (Department of Food Technology, Korea University)
  • 이철 (고려대학교 식품공학과) ;
  • 조승용 (고려대학교 식품공학과)
  • Published : 1991.04.01

Abstract

The objective of this experiment was to study the effect of dextrin on vacuum frying dried carrots. The concentrations of dextrin solution were 0%, 10%, 20%, 30% and the criteria for quality evaluation were sorption characteristics, rehydration power, color and crispness differences. The sorption characteristics were evaluated by Peleg's equation. Rehydration, color and crispness were determined by rehydration percentage, colorimetry and sensory evaluation, respectively. The dextrin pretreatment of carrot resulted in the reduction of adsorption rate and the equilibrium moisture content of dried carrot at various range of relative humidities, and the adsorption rate of samples pretreated with aqueous dextrin solution at different temperatures($4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$) were in the following decreasing order : control>10% dextrin>20% dextrin>30% dextrin. As the concentration of dextrin solution and ambient temperature increased, BET monomolecular layer moisture content decreased significantly. In addition, as the concentration of dextrin solution increased, the crispness intensity increased and the color of sample treated with 20% dextrin solution was similar to that of raw carrot.