This study was designed to compare the quality characteristics of spray-dried (SD) and freeze-dried (FD) Pueraria thunbergiana extracts powder hot water extracts. Quality characteristics of the SD and FD powder including moisture content, color value, water absorption index, water solubility index, dynamic angle and antioxidant activities were evaluated. The moisture content of SD powder (1.50%) was lower than that of FD powder (2.92%). L* and b* values of SD powder was lower than of FD powder. The water absorption index was higher in FD powder (1.40) and water solubility index in SD powder (94.10%) was higher than that FD powder (90.69%). Dynamic angle of SD powder (36.46°) was higher than that of FD powder (33.30°). The DPPH radical scavenging activities of 5 mg/mL solution of SD powder and FD powder were 85.38 mg/mL, 59.38 mg/mL, respectively. And, the same trend was observed for the ABTS radical scavenging activities of the drying powder as that observed for their DPPH radical scavenging activities. There were relatively higher contents of phenolic compounds in SD powders than in FD powders. In conclusion, spray-dried Pueraria thunbergiana extracts showed the high WSI, polyphenol, DPPH and ABTS radical scavenging activities and low moisture content and dynamic angle than freeze dried powder.

• 권유리(대구가톨릭대학교 식품공학전공) | Yu-Ri Kwon (Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan 38430, Korea)
• 남산(대구가톨릭대학교 식품공학전공) | San Nam (Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan 38430, Korea)
• 정다솜(대구가톨릭대학교 식품공학전공) | Da Som Jeong (Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan 38430, Korea)
• 권리은(대구가톨릭대학교 식품공학전공) | Ri Eun Kwon (Department of Food Science and Technology, Catholic University of Daegu, Gyeongsan 38430, Korea)
• 윤광섭(대구가톨릭대학교 식품과학연구소) | Kwang-Sup Youn (Institute of Food Science and Technology, Catholic University of Daegu, Gyeongsan 38430, Korea) Corresponding author