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http://dx.doi.org/10.11002/kjfp.2016.23.6.819

Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods  

Jiang, Gui-Hun (Department of Food Science and Technology, Chonnam National University)
Na, Mi Og (Department of Nursing, Hanlyo University)
Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
Publication Information
Food Science and Preservation / v.23, no.6, 2016 , pp. 819-824 More about this Journal
Abstract
The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest $L^*$ value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest $a^*$ value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in $L^*$ and $b^*$, while the lowest in $a^*$ value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.
Keywords
bracken; Aster scaber; physicochemical characteristics; sensory evaluation; drying methods;
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Times Cited By KSCI : 14  (Citation Analysis)
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