Effects of phosphate complex treatment on the quality of dried garlic flakes
1987
Kim, H.K. | Jo, K.S. | Shin, D.H. (Agriculture and Fisheries Deveopment Coperation, Banwoul (Korea R.). Food Research Inst.) | Kim, I.H. (Seodo Chemical Co., Ltd., Seoul (Korea R.))
In order to prevent browing during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3 % phosphate complex solution for 3 minutes. The reducti1426on of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was achieved by 3 minute dipping in 0.2-0.3 % phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75 % lower than control and it was mainly caused by the dissolution of soluble solids during dip
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