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KMID : 1134820230520090922
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 9 p.922 ~ p.928
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Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying
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Kim Ki-Ho
Park Sung-Soo
Kim Da-In
Hong Ki-Bae
Shin Eui-Cheol
Kim In-Yong
Lee Young-Seung
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Abstract
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This study examines the physicochemical and sensory characteristics of ginger and ginseng powders produced by hot air drying (HD), freezing drying (FD), and microwave vacuum drying (MVD). No significant differences were observed in proximate analysis according to drying types for both powders. The lowest pH values were obtained for both ginger and ginseng powders dried by the FD method. Solubility analysis revealed that the FD-ginger and HD-ginseng powders had higher solubilities compared to other drying processes, whereas the lowest L values were obtained for HD-ginger and ginseng powers. Both ginger and ginseng powders dried by MVD showed higher vitamin B1 than HD or FD, while inconsistent results were obtained for inorganic contents in both powders. Examining the physical properties of the dried powders revealed that dried HD-ginger and FD-ginseng had the highest cohesion. The significant results of this current study would be useful for comparing the quality characteristics of various processed products based on ginger and ginseng powders produced using various drying methods.
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KEYWORD
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microwave vacuum drying, freezer drying, hot air drying, ginger powder, ginseng powder
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