Physicochemical Properties of Onion Powder as Influenced by Drying Methods
2007
Kim, H.R. (Daegu University, Gyeongsan, Republic of Korea) | Seog, E.J. (Daegu University, Gyeongsan, Republic of Korea) | Lee, J.H. (Daegu University, Gyeongsan, Republic of Korea), E-mail: [email protected] | Rhim, J.W. (Mokpo National University, Muan, Republic of Korea)
Physicochemical properties of onion powder as influenced by drying methods were investigated. Moisture contents of onion powder were 13.29%, 12.99%, and 10.78% for samples dried using hot-air dryer, freeze dryer, and vacuum dryer, respectively. There were no significant differences in crude fat, crude protein, and crude ash content (p greater than 0.05) depending on the drying methods. Samples prepared by freeze drying showed a significantly higher L-value as compared with those prepared by hot-air and vacuum drying (p less than 0.05).
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