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KMID : 0380620090410020146
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 2 p.146 ~ p.150
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Dehydration of Sliced Ginger Using Maltodextrin and Comparisonwith Hot-air Dried and Freeze-dried Ginger
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Kim Min-Hee
Kim Min-Ki
Yu Myung-Shik
Song Young-Bok
Seo Won-Joon
Song Kyung-Bin
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Abstract
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Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. Themoisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydratedginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color,and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air driedor freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples.Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrinis very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.
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KEYWORD
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maltodextrin, dehydration, ginger slice, cytorrhysis
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