Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effects of Drying Methods on the Quality and Physiological Activities of Blueberry(Vaccinium ashei)

건조방법에 따른 블루베리의 품질 및 생리활성

  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Choi, Young-Bum (Agro Foodtech Holdings O'JEJU) ;
  • Ko, Jung-Rim (Agro Foodtech Holdings O'JEJU) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University) ;
  • Lee, Hyeon-Yong (Dept. of Food Science and Technology, Seowon University)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 최영범 (농업회사법인 (주)오'제주) ;
  • 고정림 (농업회사법인 (주)오'제주) ;
  • 나영아 (을지대학교 식품산업외식학과) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2013.07.16
  • Accepted : 2014.01.30
  • Published : 2014.02.28
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Abstract

This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.

블루베리를 열풍건조, 순환형 감압건조 및 동결건조의 방법으로 건조제품을 제조하여 품질특성과 생리활성을 비교조사 하였다. 일반성분 중 가장 많이 함유하고 있는 성분은 건조방법과 무관하게 탄수화물(68.48~80.00%)이었으며, 다음으로 수분(13.10~27.93%), 조단백질(1.63~5.41%), 조지방(0.58~1.25%) 및 회분(0.71~1.11%) 순으로 나타났다. pH는 순환형 감압건조시료의 pH가 유의적 차이가 없었으며, 갈변도의 경우 0.31~0.21의 값으로 건조 방법별로 차이가 많았다. 색도는 L값과 a값은 동결 건조한 시료가 더 높게 나타난 반면, b값의 경우 열풍, 순환형, 동결건조시료 순으로 높은 값을 나타내었다. 열풍 건조한 시료의 비타민 C 함량은 5.6 mg/100g이었으며, 순환형 감압건조 및 동결건조 시료의 비타민 C 함량은 6.9 mg/100g, 7.1 mg/100g으로 나타났다. 안토시아닌 함량은 10.08 mg/100g, 29.41 mg/100g, 33.87 mg/100g의 함량을 나타내어 안토시아닌 함량 역시 동결건조시료에서 더 높은 수치를 나타내었다. 열풍건조시료의 유리당 함량이 695.5 mg/100g으로 가장 높게 나타났다. 페놀함량과 DPPH 라디칼 소거능은 순환형 감압 건조 및 동결 건조가 높게 나타났다.

Keywords

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