색깔과 건조방법이 다른 돼지감자의 이화학적 특성 (Physicochemical Characterization of Jerusalem Artichoke Dried in Different Colors)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 36권 / 4호 / 313 ~ 321페이지
· 저자명 : 서정민, 김도희, 강명화

초록

Purpose: The purpose of this study was invested to study the physicochemical properties according to the pre-treatment method of Jerusalem Artichokes of different colors and use them as basic data for post-harvest management. Methods: Hot air drying(WHA: White Hot Air and PHA: Purple Hot Air) and freeze drying(WFD: White Freeze Dry and PFD: Purple Freeze Dry) preprocessed Artichokes of different colors were examined for Proximate compositions, Hydrogen exponent, Sugar content, Salinity, Total sugar content, Reducing sugar content, Anthocyanin content, Color index, Mineral content. Results: Moisture content was no significant difference between the sample, but the crude protein and the crude fat contents were higher in the WHA, the crude ash content was higher in the WFD, the carbohydrate contents were higher in the PHA. pH was generally neutral with pH 6-7, PFD and WHA was significantly higher. The sugar content were no significant difference between the all samples, represented 20-21 °Brix. The salinity represented all with 19%, PFD was significantly higher. The total sugar content and the reducing sugar content each contained about 890 mg/g, 126 mg/g. No significant difference between the all samples. The anthocyanin content was significantly higher in WHA, PFD. The color index was significantly higher in PHA, WFD at L-value, PFD at a-value, WHA, PFD at b-value. Minerals were high in the order of K, Mg, Ca, Fe, Zn, Cu, Mn, regardless of the drying method and color of Jerusalem Artichoke. Ca, Mn, Zn contents were higher in PFD, K, Mg, Cu contents were higher in PHA, which had more minerals in purple Jerusalem Artichoke than white Jerusalem Artichoke. but Zn was higher in white Jerusalem Artichoke. Conclusion: Based on the results of this study, it's suggested that the WHA and the PFD are suitable for the quality characteristics.

영어초록

Purpose: The purpose of this study was invested to study the physicochemical properties according to the pre-treatment method of Jerusalem Artichokes of different colors and use them as basic data for post-harvest management. Methods: Hot air drying(WHA: White Hot Air and PHA: Purple Hot Air) and freeze drying(WFD: White Freeze Dry and PFD: Purple Freeze Dry) preprocessed Artichokes of different colors were examined for Proximate compositions, Hydrogen exponent, Sugar content, Salinity, Total sugar content, Reducing sugar content, Anthocyanin content, Color index, Mineral content. Results: Moisture content was no significant difference between the sample, but the crude protein and the crude fat contents were higher in the WHA, the crude ash content was higher in the WFD, the carbohydrate contents were higher in the PHA. pH was generally neutral with pH 6-7, PFD and WHA was significantly higher. The sugar content were no significant difference between the all samples, represented 20-21 °Brix. The salinity represented all with 19%, PFD was significantly higher. The total sugar content and the reducing sugar content each contained about 890 mg/g, 126 mg/g. No significant difference between the all samples. The anthocyanin content was significantly higher in WHA, PFD. The color index was significantly higher in PHA, WFD at L-value, PFD at a-value, WHA, PFD at b-value. Minerals were high in the order of K, Mg, Ca, Fe, Zn, Cu, Mn, regardless of the drying method and color of Jerusalem Artichoke. Ca, Mn, Zn contents were higher in PFD, K, Mg, Cu contents were higher in PHA, which had more minerals in purple Jerusalem Artichoke than white Jerusalem Artichoke. but Zn was higher in white Jerusalem Artichoke. Conclusion: Based on the results of this study, it's suggested that the WHA and the PFD are suitable for the quality characteristics.

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