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KMID : 0380619870190010075
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.75 ~ p.80
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Effects of Phosphate Complex Treatment on the Quality of Dried Garlic Flakes
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신동화/Shin, Dong Hwa
김현구/조길석/김일화/Kim, Hyun Ku/Jo, Kil Suk/Kim, Il Hwan
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Abstract
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In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.
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