Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Dehydration of Blueberries Using Maltodextrin and the Physicochemical Properties of Dried Blueberries

  • Chun, Ho Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Min Sung (Department of Food Science and Technology, Chungnam National University) ;
  • Chung, Kyung Sook (Medical Genomic Research Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Won, Misun (Medical Genomic Research Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2012.06.03
  • Accepted : 2012.11.02
  • Published : 2012.12.31
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Abstract

Frozen blueberries were dehydrated after treatment with 20, 50, and 80% maltodextrin (MD), and the dried samples were compared with hot-air-dried and freeze-dried samples in terms of the microbial contamination, total anthocyanin content, color, texture, and sensory evaluation. The dried blueberries showed significant reductions in the populations of preexisting total aerobic bacteria. The MD-treated samples had lower contents of total anthocyanins than the freeze-dried samples, but the exudate containing anthocyanins released from the MD-treated samples can be used as a natural additive. The MD-treated samples received a better sensory evaluation than the freeze-dried or hot-air-dried samples. These results suggest that dehydration of blueberries using MD is a very efficient method compared with other methods because of enhanced palatability, good color, and preferable texture.

Keywords

Acknowledgement

Supported by : Rural Development Administration

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