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http://dx.doi.org/10.3746/jkfn.2016.45.9.1344

Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack  

Kim, Ah-Na (Division of Applied Life Science, Gyeongsang National University)
So, Seul-Ah (Division of Applied Life Science, Gyeongsang National University)
Park, Chan-Yang (Division of Applied Life Science, Gyeongsang National University)
Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University)
Rahman, M. Shafiur (Division of Applied Life Science, Gyeongsang National University)
Choi, Sung-Gil (Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.9, 2016 , pp. 1344-1350 More about this Journal
Abstract
The purpose of this study was to evaluate the effect of edible coating on hygroscopicity and quality characteristics of a freeze-dried Actinidia arguta snack. Freeze-dried A. arguta snacks were coated with various edible coating materials such as albumin, dextrin, and whole soy flour. There were no significant effects of coating on major quality properties such as moisture content, water activity, yield, water soluble index, water absorption index, and rehydration properties of all samples. Compared with non-coated samples, edible coated samples effectively inhibited hygroscopicity as a function of hygroscopic time. The samples coated with dextrin showed lower hygroscopicity than the other coated samples. In addition, the effects of edible coating treatment on hardness, total phenolic content, and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity were investigated. Edible coated samples had higher hardness, total phenolic content, and antioxidant activity than the non-coated samples as a function of hygroscopic time. Among edible coating materials, dextrin was the most effective coating material. Dextrin as an edible coating material for freeze-dried A. arguta snack may help to prevent hygroscopicity and extend market quality and shelf-life during storage.
Keywords
Actinidia arguta; freeze-dried snack; edible coating; hygroscopicity; quality;
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Times Cited By KSCI : 6  (Citation Analysis)
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