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Quality Characteristics of Cirsium setidens Nakai by Different Drying Method  

Park, Sung Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University)
Lee, Dae Won (Jeongseon Yaccho Department)
Park, Sung Hye (Dept. of Food and Nutrition, Kwangju Women's Univrsity)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji Univrsity)
Publication Information
Culinary science and hospitality research / v.22, no.2, 2016 , pp. 104-114 More about this Journal
Abstract
In this study, the quality characteristics of different drying methods of Cirsium setidens Nakai, which contains large amounts of biological substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with hot-air drying(82.7%). As for the general component and mineral contents analysis results of Cirsium setidens Nakai, there were no significant difference. Cyclic low pressure drying resulted highest amount of total phenolic components and 1,1-diphenyl-2-picrylhydrazyl (DPPH). Hence, cyclic low pressure drying method is the best method for enhancing antioxidant activity of Cirsium setidens Nakai.
Keywords
Cirsium setidens Nakai; drying methods; quality properties; nutrients; total phenol; DPPH radical scavenging;
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Times Cited By KSCI : 15  (Citation Analysis)
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