Changes in the Components of Dried Jujube Fruit by Drying Methods

건조방법에 따른 건조대추의 성분 변화

  • 신승렬 (경산대학교 생명자원공학부) ;
  • 한준표 (대구효성가톨릭대학교 식품공학과) ;
  • 이숙희 (영남대학교 식품영양학과) ;
  • 강미정 (영남대학교 식품영양학과) ;
  • 김광수 (영남대학교 식품영양학과) ;
  • 이광희 (대구과학대학 식품영양학과)
  • Published : 1999.03.01

Abstract

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

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