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Drying of Green Pepper Using Maltodextrin  

Kim, Min-Hee (Department of Food Science & Technology, Chungnam National University)
Kim, Min-Ki (Department of Food Science & Technology, Chungnam National University)
Yu, Moung-Sic (Sejeon Corporation)
Song, Young-Bok (Sejeon Corporation)
Seo, Won-Joon (Sejeon Corporation)
Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 694-698 More about this Journal
Abstract
Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.
Keywords
green pepper; maltodextrin; drying; sensory evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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