Physicochemical and Organoleptic Qualities of Sliced-dried Persimmons as Affected by Drying Methods

건조방법을 달리한 감말랭이의 이화학적 및 관능적 품질 특성

  • Kim, Yeon-Joo (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Su-Jin (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Mi-Yeung (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Chung, Hun-Sik (Food and Bioindustry Institute, Kyungpook National University) ;
  • Park, Hyun-Ju (Cheongdo Agricultural Technology Center) ;
  • Kim, Mi-Ok (Department of Health and Diet, Daegu Health College) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 김연주 (경북대학교 식품공학과) ;
  • 이수진 (경북대학교 식품공학과) ;
  • 김미영 (경북대학교 식품공학과) ;
  • 김귀란 (경북대학교 식품공학과) ;
  • 정헌식 (경북대학교 식품생물산업연구소) ;
  • 박현주 (청도군 농업기술센터) ;
  • 김미옥 (대구보건대학 건강다이어트과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2009.02.28

Abstract

The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.

Keywords

sliced-dried persimmons;quality;drying methods

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