Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 1
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- Pages.75-80
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- 1987
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- 0367-6293(pISSN)
Effects of Phosphate Complex Treatment on the Quality of Dried Garlic Flakes
인산염 처리가 건마늘 플레이크의 품질에 미치는 영향
- Kim, Hyun-Ku (Food Research Institute/AFDC) ;
- Jo, Kil-Suk (Food Research Institute/AFDC) ;
- Shin, Dong-Hwa (Food Research Institute/AFDC) ;
- Kim, Il-Hwan (Seo-Do Chemical Co., Ltd.)
- Published : 1987.02.01
Abstract
In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.
마늘 플레이크 건조시 갈변을 방지하기위하여 축합 인산염의 농도 및 침지시간에 따라서 마늘 플레이크의 갈변현상을 조사하였다. 마늘 플레이크 건조중 갈변억제는 인산염 농도, 침지시간 및 환원당에 의해서 크게 좌우되며 갈변물질의 형성속도는 환원당 함량과 반비례의 관계가 있었다. 인산염 처리는 0.3%에서 3분간 침지함으로서 마늘 건조중 갈변을 억제할 수 있었으며 pyruvate 성분의 감소는
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