Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Drying of Green Pepper Using Maltodextrin

Maltodextrin을 이용한 고추의 건조

  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

Maltodextrin 농도 30, 50, 80% 처리로 고추를 건조 한 후, 동결건조와 열풍건조 처리된 시료와 복원율, 색도, 관능 평가를 비교, 분석 하였다. 고추의 수분함량 측정 결과, maltodextrin의 농도가 높을수록 최종 탈수되는 수분량은 많았고, 건조된 고추의 복원율은 maltodextrin 처리가 다른 건조 방법 보다 높은 복원율을 가졌다. 색도에서는 동결 건조와 유사하였고 열풍건조 보다는 우수하였다. 관능 평가에서는 동결건조와 열풍건조 시료와 비교하여 maltodextrin 처리한 고추가 보다 우수하였다. 따라서 본 연구 결과, maltodextrin을 이용한 고추건조는 시료의 영양성분 손실 및 세포의 파괴를 최소화하고 신선한 시료 본래의 상태로 복원될 수 있는 매우 효율적인 건조방법이라고 판단된다.

Keywords

References

  1. Youn, K.S. and Choi, Y.H. (1996) Drying characteristics of osmotically pre-treated carrots. Korean J. Food Sci. Technol., 28, 1126-1134
  2. Singh, B., Panesar, P.S. and Nanda, V. (2008) Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. Int. J. Food Sci. Technol., In press
  3. Vega- Galvez, A., Lemus-Mondaca, R., Bilbao-Sainz, C., Fito, P. and Andres, Q. (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (Var. Lamuyo). J. Food Eng., 85, 42-50 https://doi.org/10.1016/j.jfoodeng.2007.06.032
  4. Sul, M.S., Hwang, S.Y., Lee, H.J., Park, S.H. and Kim, J.G. (2004) The physicochemical changes of the mashed red pepper during frozen storage. Korean J. Food Culture, 19, 209-216
  5. Kritchevsky, D. (1992) Antioxidant vitamins in the prevention of cardiovascular disease. Nutr. Today, 27, 30-33
  6. Janjai, S., Srisittipokakun, N. and Bala, B.K. (2008) Experimental and modeling performances of a roof- integrated solar drying system for drying herbs and spices. Energy, 33, 91-103 https://doi.org/10.1016/j.energy.2007.08.009
  7. Krokida, M.K. and Marinos-Kouris, D. (2003) Rehydration of dehydrated products. J. Food Eng., 57, 1-7 https://doi.org/10.1016/S0260-8774(02)00214-5
  8. Mazza, G. (1983) Dehydration of carrots, effects of pre drying treatments on moisture transport and product quality. J. Food Technol., 18, 113-123 https://doi.org/10.1111/j.1365-2621.1983.tb00249.x
  9. Rachert, D.W. and Lewicki, P.P. (2006) Rehydration properties of dried plant tissues. Int. J. Food Sci. Technol., 41, 1040-1046 https://doi.org/10.1111/j.1365-2621.2006.01164.x
  10. Soe, H.C. and Yu, M.S. (2004) Molecular press dehydration of plant tissues using soluble high molecular weight dehydrating agent. Korean Patent 10-0444843
  11. Choi, D.W., Shin, H.H. and Kim, J.G. (2006) A study of dewatering phenomena of potato slice cytorrhysed by high molecules. J. Korean Soc. Food Sci. Nutr., 19, 358-365
  12. AOAC. (1990) Official Methods of Analysis of the AOAC. 15th ed. Association of Official Analysis Chemists. Washington, DC, USA
  13. Lin, T.M., Durance, T.D. and Scaman, C.H. (1998) Characterization of vacumm microwave, air and freeze dried carrot slices. Food Res. Int., 31, 111-117 https://doi.org/10.1016/S0963-9969(98)00070-2
  14. SAS. (2001) SAS User's Guide. Statistical Analysis Systems Institute Inc., Cary NC, USA
  15. Youn, K.S. and Choi, Y.H. (1996) Mass transfer characteristics during osmotic dehydration process of apple. J. Korean Soc. Food Sci. Nutr., 25, 17-25
  16. Krokida, M.K. and Maroulis, Z.B. (2001) Structural properties of dehydrated products during rehydration. Int. J. Food Sci. Technol., 36, 529-538 https://doi.org/10.1046/j.1365-2621.2001.00483.x
  17. Vega- Galvez, A., Lemus-Mondaca, R., Bilbao-Sainz, C., Fito, P. and Andres, Q. (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (Var. Lamuyo). J. Food Eng., 85, 42-50 https://doi.org/10.1016/j.jfoodeng.2007.06.032
  18. Tein, M.L., Timothy, D.D. and Christine, H.S. (1992) Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res. Int., 31, 111-117 https://doi.org/10.1016/S0963-9969(98)00070-2
  19. Chung, S.K., Shin, J.C. and Choi, J.U. (1992) The blanching effects on the drying rates and the color of hot red pepper. J. Korean Soc. Food Nutr., 21, 64-69
  20. Kim, S., Park, J.B. and Hwang, I.K. (2001) Quality attributes of various variety of Korean red pepper powders (Capsicum annuum L.) and color stability during sunlight exposure. J. Food Sci., 67, 2957-2961 https://doi.org/10.1111/j.1365-2621.2002.tb08845.x
  21. Jeong, J.W., Seong, J.M., Park, K.J. and Lim, J.H. (2007) Quality characteristics of semi dried red pepper (Capsicum Annuum L.) using hot-air drying. Korean J. Food Preserv., 14, 591-597
  22. Park, C.R. (1975) A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Nutr., 8, 27-32
  23. Castro, M.S., Jorge, A.S., Jose, A.L., Ivonne, D., Ann, V.L., Chantal, S. and Marc, H. (2008) Effect of thermal blanching and of high pressure treatments on sweet green and red bell fruits (capsicum annuum L.). Food Chem., 107, 1436-1449 https://doi.org/10.1016/j.foodchem.2007.09.074