Applied Biological Chemistry
- 제39권5호
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- Pages.384-388
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- 1996
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
단마(Dioscorea aimadoimo)의 열풍건조 시 갈변 억제 방안 연구
Studies on the browning inhibition of yam(Dioscorea aimadoimo) during hot air dehydration
- Chung, Yong-Yul (Department of Food Science and Technology, Kyungpook National University) ;
- Jeong, Woo-Sik (Department of Food Science and Technology, Kyungpook National University) ;
- Chung, Shin-Kyo (Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1996.10.31
초록
건강식품에 대한 기호도가 높아짐에 따라 최근 그 수요가 증가하고 있는 단마의 열풍건조 시의 건조특성과 건조 시 갈변 억제 방법에 관해 조사하였다. 단마의 일반 성분은 수분 81.17%, 조단백질 1.43%, 조섬유 0.29%, 가용성 무질소물이 15.81%었다. 단마를 세척 박피 후 0.5 cm 두께로 세절하여 plastic tray에 박층 및 적층(
This research was conducted to investigate the effective methods for browning inhibition on yam (Dioscorea aimadeimo) during dehydration by physical and chemical pretreatments. Moisture, crude protein, crude fiber and N-free extract contents of yam were 81.17%, 1.43%, 0.29% and 15.81%, respectively. Yams were sliced to 0.5 cm thickness and placed to single and poly layer in plastic tray, and then changes of their weights were measured during air dehydration at