Physicochemical Characteristics of Kohlrabi Slices Dehydrated by the Addition of Maltodextrin

Abstract

Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.

Antioxidant potential of Sargassum horneri extract against urban particulate matter-induced oxidation

“…The total phenolic content of SHE was determined by the Folin-Ciocalteu method of Wang et al (2011) and Lee et al (2009). Briefly, the SHE (100 lL) was mixed with 1.5 mL of distilled water and 100 lL of 2 N Folin-Ciocalteu reagent in a test tube.…”