Physicochemical property of pumpkin slices dehydrated with red algae extract

被引：0
作者：
Shu-Mei Wang
Dong-Jin Yu
Kyung Bin Song
机构：
[1] Chungnam National University,Department of Food Science & Technology
来源：
Journal of the Korean Society for Applied Biological Chemistry | 2011年 / 54卷 / 6期
关键词：
dehydration; pumpkin; quality; red algae extract;
D O I：
10.1007/BF03253181
中图分类号：
学科分类号：
摘要：
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 μg/g) was lower than that of the freeze-dried samples (636.62 μg/g), but higher than that of the hot-air dried samples (235.27 μg/g). These results suggest that pumpkin slices can be dehydrated with RAE to preserve quality during storage.
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收藏
页码：921 / 925
页数：4
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