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KMID : 1134820090380010111
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.111 ~ p.115
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Dehydration of Carrot Slice Using Polyethylene Glycol and Maltodextrin and Comparison with Other Drying Methods
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Kim Min-Ki
Kim Min-Hee
Yu Myung-Shik
Song Young-Bok
Seo Won-Joon
Song Kyung-Bin
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Abstract
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Carrots were dried using 30, 50, and 80% polyethylene glycol (PEG) or maltodextrin as a dehydrating agent, and the dried carrots were compared with the freeze dried and hot-air dried in terms of rehydration ratio, color, carotene content, and sensory evaluation. The amount of moisture loss during drying of carrots using PEG or maltodextrin increased with increasing concentration of dehydrating agent. Rehydration ratio as well as carotene content of the PEG-treated carrots were greater than those of freeze-dried or hot-air dried carrots. Regarding color and sensory evaluation of the dried carrots, the PEG-treated and maltodextrin-treated carrots were better than freeze-dried or hot-air dried carrots. These results suggest that drying of carrots using PEG or maltodextrin is a very efficient method because of its good rehydration capacity and minimal destruction of nutrients and cell structure.
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KEYWORD
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carrot, polyethylene glycol, maltodextrin, cytorrhysis, dehydration
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