Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods

건조방법에 따른 함초 분말의 이화학적 품질 특성

  • Kim, Hui Jeong (Department of Food Science and Engineering, Daegu University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2009.02.25
  • Accepted : 2009.04.07
  • Published : 2009.05.31
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Abstract

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L$^{*}$-value but lower a$^{*}$-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).

함초의 저장성을 향상시키고 이를 기능성 부재료로 활용하기 위한 기초실험자료를 제공하고자 함초를 열풍건조, 진공건조 및 동결건조 등 건조방법을 달리하여 분말을 제조한 후 각 시료의 물리화학적 분말특성을 비교 검토하였다. 열풍건조하여 제조한 시료의 수분함량이 3.16%로 가장 낮았으며, 진공건조 분말이 3.42%, 동결건조 분말이 3.80%로 나타났으며 시료의 pH는 6.12-6.27의 범위값을 나타내었다. 동결건조한 시료의 명도는 다른 시료들과 비교하여 가장 높았고 적색도는 가장 낮게 나타났다 (p<0.05). 주사전자현미경을 이용한 미세구조 관찰결과 동결건조된 시료의 입자가 보다 규칙적이고 치밀하게 배열된 것으로 관찰되었으나, 다공성구조는 관측되지 않았다. 또한 동결건조된 시료의 수분 용해도는 다른 시료들과 비교하여 가장 높은 반면 팽윤력은 가장 낮은 것으로 나타났다 (p<0.05). 한편 총당 및 환원당의 함량은 동결건조한 시료가 가장 많은 것으로 나타났다(p<0.05).

Keywords

References

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