열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

초록

The purpose of this study was to evaluate the effect of drying methods including freeze, hot-air, and vacuum drying on the nutritional properties, antioxidant activities, and drying properties of Aruncus dioicus var. kamtschaticus. The optimum temperature of hot-air drying was 100℃ based on the total phenolic and flavonoid content and antioxidant activities, which were altered as a function of drying temperatures of 60, 80, 100, and 120℃. In addition, based on the drying curve, the optimum condition of hot-air and vacuum drying was 100℃ for 10 min, whereas that of freeze drying was 210 min. Vacuum drying was most effective for removal of moisture compared with the other drying methods. The water activity and water solubility index of dried samples obtained by the different drying methods were not significantly different. The water absorption index and rehydration ratio increased in the order of freeze, vacuum, and hot-air drying because of differences in porous structure of A. dioicus. Thus, vacuum drying of A. dioicus leads to the highest total phenolic and flavonoid content and antioxidant activities, followed by hot-air, and freeze drying. Copyright The Korean Society of Food Preservation. All rights reserved.

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