Physical and Sensory Properties of Peeled Ginkgo Nuts Prepared under the Different Dehydration Conditions

내피제거 은행의 물리적 및 관능적 품질 특성

  • Han, Jae-Young (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
  • 한재영 (이화여자대학교 식품영양학과) ;
  • 이영춘 (중앙대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2003.02.01


The effects of different dehydration conditions for the removal of ginkgo nut inner coat on peeled ginkgo nuts were examined using physical and sensory methods. Dehydration of ginkgo nuts at $90^{\circ}C$ for 120 min resulted in greater hardness, lightness (L), redness (a), yellowness (b), and firmness. Higher roasted flavor and larger holes were observed with dehydration at $150^{\circ}C$ for 30 min and greater cooked ginkgo flavor and green color with dehydration at $120^{\circ}C$ for 50 min. Based on these findings, dehydration at $120^{\circ}C$ for 50 min was determined as the adequate hot air dehydration condition for the removal of ginkgo nut inner coat. Ginkgo nuts stored at $25^{\circ}C$ maintained overall desirability up to 4 weeks. In ginkgo nuts stored at $4^{\circ}C$, all sensory desirabilities evaluated were reasonably high until 60 days of storage; desirability of appearance decreased moderately at 80 days of storage, and appearance became very undesirable at 180 days. Ginkgo nuts stored at $-18^{\circ}C$ showed little changes until 10 months of storage, but slight decreases in overall desirability, flavor, and texture were noted at 12 months.


ginkgo nuts;dehydration;peeling;storage;sensory properties;sensory desirability


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