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Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder  

Kim, Jung-Mi (Department of Food and Nutritional Sciences, Ewha Womans University)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 393-398 More about this Journal
Abstract
Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder were examined using three types of pre-treatment on ginkgo nuts: coarse grinding of ginkgo nut (GR); coarse grinding followed by 1 min blanching (GB); 3 min blanching followed by coarse grinding (BG). Pretreated ginkgo nuts were dried in convection oven at 70 and $80^{\circ}C$ to the moisture content of approximately 5%. Rehydration rate, swelling power, solubility, lightness, and greenness of GB ginkgo nut powder dried at $70^{\circ}C$ were the most similar to those of freeze dried one. GR and GB samples dried at $70^{\circ}C$ had higher sensory values of green color and ginkgo nut flavor. Ginkgo nut powder with desirable quality attributes could be produced by drying GB in convection oven at $70^{\circ}C$ for 10 hr.
Keywords
gingko nut powder; dehydration; physicochemical properties; sensory characteristics;
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