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KMID : 1160620110160020189
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Preventive Nutrition and Food Science
2011 Volume.16 No. 2 p.189 ~ p.193
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Physicochemical Characteristics of Kohlrabi Slices Dehydrated by the Addition of Maltodextrin
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Wang Shu-Mei
Yu Dong-Jin
Song Kyung-Bin
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Abstract
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Kohlrabi (Brassica oleracea var. gongylodes L.) slices were dehydrated with maltodextrin (MD) at concentrations of 20, 30, and 40% (w/w), and the dried samples were compared with the freeze-dried and hot-air dried samples regarding various physicochemical qualities. The MD-treated samples had better results than those of freeze-dried or hot-air dried samples in terms of rehydration ratio and color. The total phenolic content of the MD-treated sample was similar to that of the freeze-dried and higher than that of hot-air dried sample. The ascorbic acid content of the MD-treated samples was also higher than that of the hot-air dried one. These results suggest that kohlrabi can be dehydrated with MD instead of hot air.
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KEYWORD
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kohlrabi, dehydration, maltodextrin, cytorrhysis
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