Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

  • Kim, Min-Sung (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Ji-Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Chung, Kyung-Sook (Medical Genomic Research Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Won, Misun (Medical Genomic Research Center, Korea Research Institute of Bioscience and Biotechnology) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2012.10.24
  • Accepted : 2012.12.14
  • Published : 2013.03.31
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Abstract

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hot-air dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

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References

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