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KMID : 0380619890210030430
Korean Journal of Food Science and Technology
1989 Volume.21 No. 3 p.430 ~ p.434
Effect of Pretreatment before Air Drying on the Quality of Carrot Flake
±è¸íȯ/Kim, Myung Hwan
ÃÖÃá¾ð/À̺´¿ì/½Å°ÇÁø/Choi, Chun Un/Lee, Byung Woo/Shin, Gun Jin
Abstract
The effect on pretreatments with sugar and blanching on the quality of dried carrot flake were investigated. The color of carrot flakes soaking in sugar solution for 2 mins (60¡É, 30 Brix) after water blanching (100 , 10 min) was similar to fresh carrots and the carrot flakes contained relatively high carotene and Cu_(++) values. The osmotic dehydration with sugar solution (80¡É, 40 Brix) prior to air drying reduced browning reaction and shrinkage. According to sensory test, no significant difference occured, after osmotic dehydration, among air drying. But there was a significant difference occured air drying after water blanching.
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