The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Pre-soaking in Salt and Sugar Solutions before Air Drying on Quality Characteristics of Dried Apples

염 및 당 침지 처리가 건조 사과의 품질특성에 미치는 영향

  • So, Seul-Ah (Division of Applied Life Sciences, Gyeongsang National University) ;
  • Kim, Jong-Won (Gyeongsangnam-do Agricultural Research & Extension Services the Institute of Apple Utilization) ;
  • Kim, Ah-Na (Division of Applied Life Sciences, Gyeongsang National University) ;
  • Park, Chan-Yang (Division of Applied Life Sciences, Gyeongsang National University) ;
  • Lee, Kyo-Yeon (Division of Applied Life Sciences, Gyeongsang National University) ;
  • Rahman, Muhammad Shafiur (Division of Applied Life Sciences, Gyeongsang National University) ;
  • Choi, Sung-Gil (Dept. of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 소슬아 (경상대학교 대학원 응용생명과학부) ;
  • 김종원 (경상남도 농업기술원 사과이용연구소) ;
  • 김아나 (경상대학교 대학원 응용생명과학부) ;
  • 박찬양 (경상대학교 대학원 응용생명과학부) ;
  • 이교연 (경상대학교 대학원 응용생명과학부) ;
  • 샤피어라만 (경상대학교 대학원 응용생명과학부) ;
  • 최성길 (경상대학교 식품공학과(농업생명과학연구원))
  • Received : 2016.09.19
  • Accepted : 2016.10.25
  • Published : 2016.10.31
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Abstract

In this study, we investigated the effects of pre-soaking in salt and sugar solution prior to air drying at $50^{\circ}C$ on the characteristics of dried apples. Pre-soaking solutions included single solutions of salt 2% and sugar 2%; and combined solutions of salt 2%+sugar 2% and salt 2%+sugar 5%, respectively. The effects of pre-soaking condition and drying were evaluated in terms of moisture content (MC), water activity, color, antioxidant activity determined by DPPH radical scavenging activity, shear force, microbial contents, and sensory evaluation of apple slices. The control sample without pre-soaking showed the most rapid drying rate; in addition, the single solutions showed higher MC and water activity after drying time of 120 min, as compared to combined solutions. In all samples, MC and water activity showed high correlation coefficients of 0.91 to 0.97; whereas, shear force was negatively correlated with MC and water activity. The single solution of salt 2% showed decrease in change of color, including L, a, and b values, and the number of aerobic bacteria during drying. In addition, highest antioxidant activity and values of sensory preferences were observed in the dried apple pre-soaked in single solution of salt 2%.

Keywords

References

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