Physicochemical Property of Pumpkin Slices Dehydrated with Red Algae Extract
2011
Wang, Shu-Mei, Chungnam National University, Daejeon, Republic of Korea | Yu, D.J., Chungnam National University, Daejeon, Republic of Korea | Song, K.B., Chungnam National University, Daejeon, Republic of Korea
Pumpkin (Cucurbita maxima) slices dehydrated with red algae extract (RAE) at 40% (w/w), and the dried samples were compared with freeze- and hot-air-dried samples for functional qualities. Rehydration ratios of freeze- and hot-air-dried, and RAE-treated samples were 5.79, 5.25, and 11.09 g/g, respectively. The RAE-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of color and sensory evaluation. Total carotenoid content of the RAE-treated samples (574.54 ㎍/g) was lower than that of the freeze-dried samples (636.62 ㎍/g), but higher than that of the hot-air dried samples (235.27 ㎍/g). These results suggest that pumpkin slices can be dehydrated with RAE to preserve quality during storage.
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