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http://dx.doi.org/10.11002/kjfp.2014.21.3.341

Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)  

Lee, Seul (Department of Food and Food-Service Industry, Kyungpook National University)
Moon, Hey-Kyung (Center for Scientific Instruments, Kyungpook National University)
Lee, Su-Won (Tory Food Company)
Moon, Jae-Nam (Department of Food and Food-Service Industry, Kyungpook National University)
Kim, Jong-Kuk (Department of Food and Food-Service Industry, Kyungpook National University)
Publication Information
Food Science and Preservation / v.21, no.3, 2014 , pp. 341-349 More about this Journal
Abstract
The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.
Keywords
dried Omija (Schizandra chinesis Baillon) fruits; drying methods; quality characteristics; antioxidant;
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Times Cited By KSCI : 19  (Citation Analysis)
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