Physicochemical Properties of Onion Powder as Influenced by Drying Methods

김혜란,; 석은주,; 이준호,; 임종환,

doi:10.3746/jkfn.2007.36.3.342

Cited by 37 publications

(14 citation statements)

References 3 publications

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“…The browning index values of the hot-air and vacuum-dried samples were significantly higher than that of the freeze-dried samples ( P <0.05). Since the browning reaction in food during storage is heavily temperature and moisture-dependent, this result was probably due to a higher drying temperature during hot-air drying, which is in agreement with the findings of Kim et al ( 21 ) and Son and Lee ( 22 ). The higher degree of non-enzymatic browning occurring during hot-air and vacuum-drying might be due to both, Maillard reaction and ascorbic acid oxidation ( 19 ).…”

Section: Resultssupporting

confidence: 92%

“…These effects were due to the porous structure of PNP with more space as visualized by SEM, which increases water accessibility. Similar results were reported for ginkgo nut ( 24 ), I. obliquus ( 19 ), and S. herbacea powders ( 25 ). In the case of hot-air and vacuum-drying, samples underwent relatively severe temperature treatment during drying, resulting in a lower degree of rehydration.…”

Section: Resultssupporting

confidence: 86%

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Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Chung

Lee

2015

JFN

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Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Samples prepared by vacuum-drying showed a significantly higher L*-value, whereas higher a*- and b*-values were detected in the hot-air dried samples (P<0.05). The browning index was significantly higher in samples prepared by vacuum-drying compared to samples prepared by freeze-drying (P<0.05). Freeze-dried PNP exhibited a significantly higher degree of rehydration than hot-air dried samples (P<0.05). Water solubilities of freeze-dried and hot-air dried samples were significantly higher than that of vacuum-dried sample (P<0.05). Vitamin C was less destroyed during freeze-drying compared to hot-air or vacuum-drying (P<0.05). Freeze-dried samples displayed a clear porous structure and appeared to have a bigger space, whereas hot-air dried samples showed lower porosity than vacuum and freeze-dried samples.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 86%

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Chung

Lee

2015

JFN

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“…In previous studies, the physicochemical properties and composition of glasswort were considerably affected by its part such as leaf and root ( Min et al ., 2002 ) and the drying method ( Kim and Lee, 2009 ). Naturally, in addition, the color characteristics of glasswort depend on the harvest season; in particular, the color is conspicuously converted from green to red ( Lee and An, 2002 ) in the month of October in Korea.…”

Section: Introductionmentioning

confidence: 99%

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Kim

Hwang

Song

et al. 2014

Korean Journal for Food Science of Animal Resources

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This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

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“…시중에 편의성을 보완하여 출시된 겔 형태의 즉석죽 제품이 판매되고는 있지 만 이 또한 복원력이 우수하지 않은 한계점이 있다 (Shin 등 2013). 간편가정식의 정식명칭은 Home Meal Replacement (HMR)로 별도의 조리도구 사용 없이 바로 섭취하거나 간단 히 제조하여 섭취할 수 있어 수고와 시간을 절약할 수 있는 가정식 대용식품의 의미한다 (Chung 등 2007) (Kim & Lee 2009;Li 등 2009). 이에 본 연구에서는 원적외선건조 및 동결건조 방법으로 전처리한 신 선초를 가루화 하여 첨가한 간편가정식(HMR)용 신선초죽을 개발하여 제품의 항산화능과 이화학적 관능적 품질 특성을 연구하였다.…”

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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Kim¹,

Choi²,

Ra³

et al. 2014

Journal of the Korean Society of Food Culture

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This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.

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Physicochemical Properties of Onion Powder as Influenced by Drying Methods

Cited by 37 publications

References 3 publications

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

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