Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder

열풍건조 조건에 따른 은행분말의 이화학적 및 관능적 특성

  • Kim, Jung-Mi (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)
  • 김정미 (이화여자대학교 식품영양학과) ;
  • 이영춘 (중앙대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2003.06.01

Abstract

Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder were examined using three types of pre-treatment on ginkgo nuts: coarse grinding of ginkgo nut (GR); coarse grinding followed by 1 min blanching (GB); 3 min blanching followed by coarse grinding (BG). Pretreated ginkgo nuts were dried in convection oven at 70 and $80^{\circ}C$ to the moisture content of approximately 5%. Rehydration rate, swelling power, solubility, lightness, and greenness of GB ginkgo nut powder dried at $70^{\circ}C$ were the most similar to those of freeze dried one. GR and GB samples dried at $70^{\circ}C$ had higher sensory values of green color and ginkgo nut flavor. Ginkgo nut powder with desirable quality attributes could be produced by drying GB in convection oven at $70^{\circ}C$ for 10 hr.

Keywords

gingko nut powder;dehydration;physicochemical properties;sensory characteristics

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