Optimization of the Molecular Press Dehydration Method for Ginger Using Response Surface Methodology
2010
Lee, H.S., Korea Food Research Institute, Seongnam, Republic of Korea | Kwon, K.H., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, B.S., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Cha, H.S., Korea Food Research Institute, Seongnam, Republic of Korea | Chung, K.H., Seoul National University of Technology, Seoul, Republic of Korea
The purpose of this study was to determine the optimal mixing ratios for three different concentrations of maltodextrin, dehydration time, and cutting thickness to prepare gingers using molecular press dehydration (MPD) through response surface methodology (RSM) based on the dehydration rate, rehydration rate, and a sensory evaluation. As maltodextrin concentration increased, dehydration rate, rehydration rate, external, flavor, texture, overall acceptability of the gingers tended to be high, and the color tended to be low. As the dehydration time and cutting thickness increased, dehydration rate, rehydration rate and the sensory evaluation of the gingers tended to be high. The maltodextrin concentrations were 70-82%, dehydration time was 5.2-9.2 hr, and cutting thickness levels were 1.0-1.2 mm. The optimal mixing ratios, maltodextrin concentration, dehydration time, and cutting thickness for manufacturing the best quality of gingers using molecular press dehydration were 76%, 7.2 hr, and 1.1 mm, respectively.
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