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Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods  

Kim, Hui Jeong (Department of Food Science and Engineering, Daegu University)
Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Food Engineering Progress / v.13, no.2, 2009 , pp. 105-109 More about this Journal
Abstract
The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L$^{*}$-value but lower a$^{*}$-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).
Keywords
Salicornia herbacea; powder; physicochemical properties; drying methods;
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Times Cited By KSCI : 18  (Citation Analysis)
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