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KMID : 0903619980390020175
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Journal of the Korean Society for Horticultural Science
1998 Volume.39 No. 2 p.175 ~ p.179
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Drying Suitability of Abnormaly Fermented ´ Keumssaragi ´ Oriental Melon
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김영배/Kim, Young Bae
정석태/김지강/장현세/Jeong, Seok Tae/Kim, Ji Gang/Jang, Hyun Sae
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Abstract
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This study was carried out to investigate the characteristics of raw materials and the acceptability of dried oriental melons manufactured from abnormally fermented fruits. Melons used for drying process were grouped into three classes: normal melon (NM), fermented melon (FM) and overfermented melon (OM). The melons were peeled, cut into 6 pieces, dipped in sugar syrup (SS) contaning 0.2% NaHSO₃ (SB) and Sporix (SP), and those were dried by hot air at 50℃ and 65℃. In the quality characteristics of raw materials, no difference was observed in hardness and surface color among groups, but OM had highest a and b value in inside color. The sugar and organic acid contents significantly decreased with abnormal fermentation of materials. Flesh part of raw materials had lower sugar content and higher organic acid content compared to placenta part. After drying, the dried melons treated by the combination of SS+SP had lower moisture content and higher hardness than those treated by SS+SB. The dried products from OM were darker and more red and yellow than those from NM or FM. Drying temperature of 50 and 65℃ showed no difference in hardness and color of dried products. Drying at 65℃, however, shortened processing time by aproximately three and half hours compared to drying process at 50℃. The dried melons from NM and FM were excellent in sensory evaluation. Therefore, this result showed that FM can be used for manufacture of dried melon.
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