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KMID : 1134820220510060588
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 6 p.588 ~ p.599
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Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets
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Ko A-Ra
Nam Jung-Hyun
Jin Hee-Jung
Im Ji-Hyun
Kim Han-Sang
Chun Ji-Yeon
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Abstract
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Beet (Beta vulgaris L.) is a healthy food that has recently attracted the consumer’s attention. However, beet has low storage stability due to the high moisture content. Therefore, a drying process is necessary to improve the beet quality. In this study, Jeju beet was dried by applying two processes: hot air drying (4.5 hours at 70°C, 6 hours at 60°C, 13 hours at 50°C) and combined drying (hot air and infrared radiation, 1 hour at 100°C). The effect of both processes was investigated on the physicochemical properties and antioxidant activity was investigated. The dried beets were compared for their appearance, drying yield, moisture content, water activity, pH value, color, rehydration ratio, betalain pigment content, total polyphenol content, DPPH radical scavenging activity, ABTS+ radical scavenging activity, and FRAP assay. The beet subjected to combined drying was determined to have high storage properties due to its low moisture content and pH value. In addition, the combined dried beet showed the highest rehydration ratio and antioxidant activity. Taken together, our results indicate that an appropriate combination of hot air and infrared radiation is suitable to produce high-quality dried beet.
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KEYWORD
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hot air drying, combined drying, infrared radiation, beet, antioxidant activity
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