Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Rehydration Rate, Color and Texture of Soaked Fernbraken Prepared with Gamma-irradiation

방사선 조사 건고사리의 수화 복원성, 색상 및 조직감 특성

  • Seung Tae-Hwa (Dept. of Food & Nutrition, Chungnam National University) ;
  • Heo Ok-Soon (Daejeon Regional Food & Drug Administration) ;
  • Kim Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 성태화 (충남대학교 식품영양학과) ;
  • 허옥순 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.02.01
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Abstract

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

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