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http://dx.doi.org/10.3746/jkfn.2010.39.9.1353

Quality Characteristics of Grape Pomace with Different Drying Methods  

Yook, Hong-Sun (Dept. of Food & Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food & Nutrition, Chungnam National University)
Jang, Soon-Ae (Industry Academic Cooperation Foundation, Youngdong University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.9, 2010 , pp. 1353-1358 More about this Journal
Abstract
Improvement in the utilization of grape pomace, antioxidant activities and antioxidant compounds of grape pomace was analyzed to clarify the influence of drying method such as $80^{\circ}C$ hot air and freeze ($-70^{\circ}C$) drying process. For proximate composition, crude protein and fat contents of hot air drying sample were higher than freeze drying sample. The lightness and redness values of freeze drying sample were higher than hot air drying sample, but yellowness of hot air drying sample was higher. The contents of total polyphenols and anthocyanins were higher in freeze drying sample. DPPH radical scavenging activity and ABTS scavenging activity of freeze drying sample were higher than hot air drying sample. The reducing power and FRAP value of hot air drying sample was higher than freeze drying sample. The result indicated that freeze drying method is slightly better than hot air drying method for antioxidant compounds and antioxidant activity.
Keywords
grape pomace; antioxidant activity; hot air drying; freeze drying;
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