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Sensory Characteristics of Dehydrated Ginger Rhizomes Prepared using Recycled Dehydrating Liquid as an Alternative Dehydrating Agent  

Lee, Hyun-Seok (Korea Food Research Institute)
Kwon, Ki-Hyun (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.17, no.3, 2010 , pp. 358-364 More about this Journal
Abstract
Ginger was dried using maltodextrin or recycled dehydration liquid as dehydrating agents, and the quality of dried ginger was compared with that of freeze-dried and hot-air-dried samples in terms of color, moisture content, water activity, dehydration rate, rehydration rate, and sensory properties. Ginger prepared using molecular press dehydration (MPD) retained its original color. The dehydration rate increased when ginger was dried using a dehydrating agent. The rehydration rate was increased in ginger dried using such an agent. Both dehydration and rehydration rates were elevated with increasing concentrations of soluble solids in the dehydration liquid. The sensory qualities of ginger prepared using the MPD method were better than those of freeze-dried and hot air-dried samples. These results indicate that drying of ginger rhizomes using recycled dehydrating liquid is very efficient.
Keywords
ginger; dehydration; rehydration; molecular press dehydration;
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Times Cited By KSCI : 8  (Citation Analysis)
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