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Effects of Drying Methods on the Quality and Physiological Activities of Blueberry(Vaccinium ashei)  

Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University Research Institute of Biomaterial, Hallym Polytechnic University)
Choi, Young-Bum (Agro Foodtech Holdings O'JEJU)
Ko, Jung-Rim (Agro Foodtech Holdings O'JEJU)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
Lee, Hyeon-Yong (Dept. of Food Science and Technology, Seowon University)
Publication Information
Culinary science and hospitality research / v.20, no.1, 2014 , pp. 55-64 More about this Journal
Abstract
This study was performed to determine the effects of drying methods on the quality and physiological activities of blueberry. Blueberries(Vaccinium ashei) were dried by hot-air ($60^{\circ}C$), cyclic low pressure ($50^{\circ}C$), and freeze drying methods. They contained high properties of carbohydrates(68.48~80.00%), crude protein(1.63~5.41%), crude fat(0.58~1.25%), and ash(0.71~1.11%) regardless of the drying methods. There were no differences in pH according to the drying methods. Browning index increased as the drying temperature increased. The L, a values of the freeze-dried sample were higher than those of the other dried samples, whereas the b value of the cyclic low pressure dried sample was higher than that of the other samples. The free sugar contents of the hot-air sample were higher than those of the other samples. Vitamin C content of the freeze dried sample was higher than that of either the hot-air or cyclic low pressure dried sample. The contents of total polyphenols and anthocyanins were higher in the freeze dried sample. The DPPH radical scavenging activity of freeze drying sample was higher than that of either the hot-air or cyclic low pressure dried sample. The result indicated that there were no differences in product quality depending on the freeze-drying and cyclic low pressure drying methods.
Keywords
Vaccinium ashei; physicochemical; quality; cyclic low pressure drying;
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