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KMID : 1011620150310050596
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.596 ~ p.604
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Quality Characteristics of Dried Shredded Radish and Stir-fry Dried Shredded Radish by Different Drying Methods
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김지나:Kim Ji-Na
박영희:Park Young-Hee/노윤영:Noh Yun-Young/김영:Kim Young/강민숙:Kang Min-Sook
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Abstract
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This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at 45°C or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying (45°C) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.
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KEYWORD
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dried radish, sun drying, hot air drying, antioxidant activity, quality property
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