Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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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.

청도 반시를 원료로 하여 건조 방법(열풍건조, 냉풍건조, 감압 건조 및 적외선건조)에 따른 감말랭이 제품의 이화학적, 관능적 품질 특성을 평가하였다. 감말랭이의 무게는 9.30-12.01 g 범위, 길이는 3.55-4.06 cm 범위, 너비는 3.17-3.73 cm범위, 두께는 1.82-2.04 cm 범위를 각각 나타내었다. 감말랭이의 경도는 열풍건조가 가장 높았고 다음으로 적외선건조, 냉풍건조 및 감압건조의 순이었다. 감말랭이의 색도(명도, 적색도 및 황색도)는 대체적으로 열풍건조가 높은 경향이었으며, 적외선건조는 명도가 낮았고 감압 건조는 황색도 및 적색도가 낮은 경향이었다. 수분 함량은 38.04-46.41%의 범위를 나타내었고, 가용성 고형분 함량은 42.96-$48.44^{\circ}Bx$의 범위로서 수분함량과 상반되는 결과를 보였다. 페놀함량과 DPPH 라디칼 소거능은 적외선 및 감압 건조가 높게 나타났는데, 감말랭이는 건조방법에 상관없이 대체로 높은 항산화활성을 나타내었다. 관능적 품질평가에서 전반적기호도는 감압건조법이 가장 양호하였고, 다음으로 적외선건조, 열풍건조 및 냉풍건조 순이었다. 이상의 결과에서 건조 방법을 달리한 감말랭이 제조에서 품질특성은 상당한 차이가 발생하였으며, 현행 건조방법 중 감압 건조법이 감말랭이의 이화학적 품질과 관능적 평가에서 가장 양호한 것으로 확인되었다.

Keywords

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