Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder
2019
Park, J.Y., Gyeongsang National University, Jinju, Republic of Korea | Yang, J.H., World Institute of Kimchi, Gwangju, Republic of Korea | Lee, M.A., World Institute of Kimchi, Gwangju, Republic of Korea | Jeong, S.Y., World Institute of Kimchi, Gwangju, Republic of Korea | Yoo, S.R., World Institute of Kimchi, Gwangju, Republic of Korea
The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was less than 10%, and the yield after drying differed among methods ranging from 9.50 to 10.38% (p less than 0.05). Electronic nose and tongue analyses demonstrated significant differences (p less than 0.05) between samples based on the drying temperature. The particle size distribution did not differ considerably between drying methods, except for the ground kimchi (p less than 0.05). The sensory evaluation test revealed that the flavor and taste were rated the highest for the kimchi powder prepared using HADHT. Therefore, hot-air drying at a high temperature was the most effective method for kimchi powder production owing to have a good flavor and taste and the shorter drying time.
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