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건조방법에 따른 고사리와 취나물의 이화학적 및 관능적 특성 KCI 등재 SCOPUS
Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/319297
pp.819-824
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.
