Effect of Microwave Vacuum Drying on the Quality Characteristics of Garlic and Chili Pepper Powder
2018
Kim, D., Dankook University, Cheonan, Republic of Korea | Yeo, S., Dankook University, Cheonan, Republic of Korea | Shin, E., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Song, H., Korea National Food Cluster, Iksan, Republic of Korea | Kim, K., Korea National Food Cluster, Iksan, Republic of Korea | Lee, H., Uniontech Co., Ltd., Republic of Korea | Jeong, Y., Dankook University, Cheonan, Republic of Korea | Kim, M., Dankook University, Cheonan, Republic of Korea | Lee, Y., Dankook University, Cheonan, Republic of Korea
This study was conducted to compare and characterize the quality of garlic and chili pepper powders prepared by hot air drying (HD), freezing drying (FD), and microwave vacuum drying (MVD) methods. There was no significant difference in proximate analysis according to drying methods. The pH of HD dried garlic and chili pepper powder was 6.30 and 5.02 respectively, which were significantly lower than that of the MVD. The solubility of garlic powder was highest for FD, while the FD and MVD showed higher solubility of chill pepper powder. Both samples showed significantly lower values of vitamin B1 and B2 for HD and significantly lower values of vitamin C for MVD. There was no difference in the mineral contents of garlic powder according to the drying methods and the P, Mg, Mn, Cu, and Zn values of chili pepper powder were lowest for FD. The cohesiveness of HD powder was significantly higher in garlic powder, while the cohesiveness of MVD powder was significantly higher in chili pepper powder. Sensory evaluation showed no significant difference in characteristics when dry powder was applied to cooked food.
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