건조방법에 따른 초석잠 분말의 품질 특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activities of Chinese Artichoke Powder Prepared by Different Drying Method)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 29권 / 4호 / 39 ~ 47페이지
· 저자명 : 제갈준미, 정장호

초록

This study was performed to provide basic data for predicting the usefulness of Chinese artichoke as a food raw material. The changes in quality characteristics and antioxidant activities of Chinese artichoke powder prepared by different drying methods were investigated and analyzed. Chinese artichokes were dried by freeze drying, vacuum drying and hot-air drying methods. The dried samples were powdered to a size of 100 mesh. Chinese artichoke powder consisted the moisture (5.63%∼6.28%), crude protein (10.62%∼11.36%), crude fat (0.55%∼0.93%), carbohydrate (74.66%∼76.45%) and ash (6.52%∼6.89%) according to the drying methods. The pH was greatest in freeze drying sample and the acidity of the hot-air drying sample was higher than that of the other samples. There were no differences in °Brix values and dietary fiber according to the drying methods. In chromaticity determination, the L values of hot-air drying sample and the a, b values of vacuum drying sample were higher than those of the other drying samples. The brown color value was greatest in the vacuum drying sample. The contents of total polyphenols and total flavonoides were higher in the vacuum drying sample. The DPPH radical scavenging activity, and ABTS radical scavenging activity of the hot-air drying sample were higher than the freeze drying or vacuum drying sample. The results indicated that vacuum-dried or hot-air-dried samples had better than freeze-dried samples in the quality and antioxidant activity when manufacturing the Chinese artichoke powder.

영어초록

This study was performed to provide basic data for predicting the usefulness of Chinese artichoke as a food raw material. The changes in quality characteristics and antioxidant activities of Chinese artichoke powder prepared by different drying methods were investigated and analyzed. Chinese artichokes were dried by freeze drying, vacuum drying and hot-air drying methods. The dried samples were powdered to a size of 100 mesh. Chinese artichoke powder consisted the moisture (5.63%∼6.28%), crude protein (10.62%∼11.36%), crude fat (0.55%∼0.93%), carbohydrate (74.66%∼76.45%) and ash (6.52%∼6.89%) according to the drying methods. The pH was greatest in freeze drying sample and the acidity of the hot-air drying sample was higher than that of the other samples. There were no differences in °Brix values and dietary fiber according to the drying methods. In chromaticity determination, the L values of hot-air drying sample and the a, b values of vacuum drying sample were higher than those of the other drying samples. The brown color value was greatest in the vacuum drying sample. The contents of total polyphenols and total flavonoides were higher in the vacuum drying sample. The DPPH radical scavenging activity, and ABTS radical scavenging activity of the hot-air drying sample were higher than the freeze drying or vacuum drying sample. The results indicated that vacuum-dried or hot-air-dried samples had better than freeze-dried samples in the quality and antioxidant activity when manufacturing the Chinese artichoke powder.

참고자료

· 없음