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

Abstract

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.

Keywords

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

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