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Effect of Maltodextrin and Recycled Dehydration Liquid on the Quality Characteristics of Green Pepper  

Lee, Hyun-Seok (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Jong-Hoon (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.6, 2009 , pp. 843-848 More about this Journal
Abstract
Green peppers were dried using maltodextrin and recycled dehydration liquid as dehydrating agents, and the quality of dried green pepper powders was compared with that of freeze-dried and hot air-dried samples in terms of moisture content, color, antioxidant activity, capsaicinoid level, and sensory acceptability. The moisture content of maltodextrin-treatedgreen pepper powder was higher than that of samples prepared using recycled dehydration liquid. The lightness (L) value rose with increasing concentrations of maltodextrin powder or liquid. The antioxidant activities of pepper powders prepared using the molecular press dehydration method were similar to that of alpha-tocopherol, and better than that offreeze-dried or hot air-dried samples. Capsaicinoid levels fell with increasing concentrations of maltodextrin powder and liquid. The sensory evaluation data on green pepper powders prepared using the molecular press dehydration method were better than those obtained when freeze-dried and hot air-dried samples were evaluated. These results indicate that drying of green pepper powders using maltodextrin and recycled dehydration liquid as dehydrating agents is very efficient.
Keywords
green pepper; dehydration; recycling; cytorrhysis;
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Times Cited By KSCI : 5  (Citation Analysis)
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