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Dehydration of Sliced Ginger Using Maltodextrin and Comparison with Hot-air Dried and Freeze-dried Ginger  

Kim, Min-Hee (Department of Food Science and Technology, Chungnam National University)
Kim, Min-Ki (Department of Food Science and Technology, Chungnam National University)
Yu, Myung-Shik (Sejeon Corporation)
Song, Young-Bok (Sejeon Corporation)
Seo, Won-Joon (Sejeon Corporation)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.2, 2009 , pp. 146-150 More about this Journal
Abstract
Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrin-treated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.
Keywords
maltodextrin; dehydration; ginger slice; cytorrhysis;
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