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KMID : 1134820140430010118
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 1 p.118 ~ p.127
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Physicochemical Composition of Ramie Leaf According to Drying Methods
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Kim Ah-Ra
Lee Hyun-Joo
Jung Hae-Ok
Lee Jae-Joon
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Abstract
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This study was investigated to compare the physicochemical properties between hot air dried ramie leaf (HR) and freeze dried ramie leaf (FR). There were no significant differences in moisture, crude protein, crude fat, crude ash, and carbohydrate content depending on the drying methods, but the dietary fiber content was significantly higher in FR than in HR. The major amino acids were aspartic acid, glutamic acid, and leucine, and the contents of total amino acids, total essential amino acids, and essential amino acid ratios were higher in FR compared with HR. Major fatty acids were linoleic acid, palmitic acid, arachidic acid, and linolenic acid. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids; however, there was no significance difference between the two different drying methods. The contents of vitamin A, E, and C in FR were higher than those in HR, and there were significant differences in the contents of vitamin A and C depending on the drying methods. Regardless of the drying methods, both HR and FR were abundant in order of Ca, K, Mg, Mn, Fe, Na, and Zn. The contents of total minerals, total organic acids and total free sugars in HR were significantly higher than those in the FR.
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KEYWORD
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ramie leaf, proximate composition, hot air drying, freeze drying
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