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Molecular Press Dehydration of Purple Sweet Potato using Maltodextrin

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Abstract
분자압축탈수는 고분자물질을 과일와 채소 등의 섞어주면 세포벽에 압력을 가하여 열이 없는 상태에서 수분을 탈수시키는 방법이다. 탈수제인 말토덱스트린을 이용하여 자색고구마에 0, 20, 40, 60, 80, 100% 농도별로 탈수하였고, DE 4-7, DE 13-17, DE 16.5-19.5, DE 17-20의 포도당 당량별로 탈수하였다. 자색고구마의 탈수율은 시간이 지날수록 증가하였다. 말토덱스트린의 농도가 증가할수록 12시간 후 수분함량은 64.46%에서 각각 66.38, 39.70, 34.53, 28.59, 29.20%로 감소하였고, 말토덱스트린의 포도당 당량이 증가할수록 12시간 후 수분함량은 65.78%에서 각각 66.74,40.78, 36.14, 34.92, 28.59%로 감소하였다. 총페놀함량, 총안토시아닌함량, DPPH 자유라디칼 소거능은 말토덱스트린의 농도와 포도당 당량이 증가할수록 감소하였다. 말토덱스트린 80%, 100%의 농도와 DE 16.5-19.5, DE 17-20의 포도당 당량에서 가장 효과적으로 자색고구마가 탈수되었다. 그러나 총페놀함량, 총안토시아닌, DPPH 자유라디칼 소거능, 색상 값은 탈수되는 동안 낮아졌다. DPPH 자유라디칼 소거능은 자색고구마의 총페놀함량(r2=0.96)과 총안토시아닌함량(r2=0.95)과 높은 상관관계가 있었다. 이 결과에서 자색고구마는 분자압축탈수가 일어나는 동안에 총페놀함량과 총안토시아닌함량은 줄어들었지만, DE 16.5-20인 말토덱스트린을 80% 이상 첨가하였을 때 가장 효과적으로 분자압축 탈수 되었다. 분자압축 탈수된 자색고구마를 이용하여 만든 타르트의 품질특성을 연구하였다. 자색고구마타르트는 45일 동안 실온에 보관하며 수분함량, 수분활성도, 총페놀함량, 총안토시아닌함량, DPPH 자유라디칼 소거능, 색상, 관능평가에 의해 분석하여 평가하였다. 20, 40, 60, 80%의 말토덱스트린으로 탈수된 자색고구마로 만든 타르트 껍질의 45일 후 수분함량은 각각 8.47, 7.95, 6.96, 6.24%이었다. 그러나 말토덱스트린으로 처리되지 않은 자색고구마로 만든 타르트 껍질의 수분함량은 11.99%였다(p<0.05). 말토덱스트린으로 탈수된 자색고구마로 만든 타르트는 말토덱스트린으로 처리되지 않은 자색고구마로 만든 타르트보다 총페놀함량, 총안토시아닌, DPPH 자유라디칼 소거능이 낮았다(p<0.05). 이 결과 분자압축탈수된 자색고구마로 만든 타르트는 저장하는 동안에 수분함량과 수분활성도는 효과적으로 관리할 수 있지만 총페놀함량, 총안토시아닌, DPPH 자유라디칼 소거능, 색상, 관능평가는 감소하였다.
Molecular press dehydration is one of the dehydration methods. Purple sweet potatoes were dehydrated with maltodextrin as a molecular press dehydrating agent with different concentration of 0, 20, 40, 60, 80, and 100% and different dextrose equivalent (DE) of 4-7, 13-17, 16.5-19.5, and 17-20. Molecular dehydration rate of the purple sweet potatoes increased over the time. As the concentration of maltodextrin increased, moisture content after 12h of dehydration decreased from 64.46 to 66.38, 52.95, 39.70, 34.53, 28.59 and 29.20%, respectively, and as the DE level of maltodextrin increased, moisture content after 12 h of dehydration decreased from 65.79% to 40.78, 36.14, 34.92, and 28.59%, respectively. Total phenolics, total anthocyanins, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities decreased as the concentration and the DE of maltodextrin increased. The maltodextrins with concentration of 80 and 100% and DE of 16.5-19.5 and 17-20 effectively dehydrated purple sweet potatoes; however, total phenolics, total anthocyanins, DPPH radical scavenging activities, and color measurement values were lowered during dehydration. The DPPH radical scavenging activities were correlated to both total phenolics (r2=0.96) and total anthocyanins contents (r2=0.95) of purple sweet potatoes. These results indicated that the purple sweet potatoes were effectively dehydrated with 80% over and the DE of 16.5-20 maltodextrin although there were losses of total phenolics and total anthocyanins. The quality characteristics of tarts made with dehydrated purple sweet potatoes during storage were studied. The purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation for 45 days of storage at room temperature. Moisture contents of tart crust made with dehydrated purple sweet potatoes with concentrations of 20, 40, 60, and 80% maltodextrin for 45 days were 8.47, 7.95, 6.96, and 6.24% respectively; however, moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). These results indicated that tarts made with molecular press dehydrated purple sweet potatoes effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.
Author(s)
조만재
Issued Date
2017
Awarded Date
2017. 2
Type
Dissertation
URI
http://dcoll.jejunu.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000007909
Alternative Author(s)
Man Jae Cho
Department
대학원 식품공학과
Advisor
김현정
Table Of Contents
ABSTRACT ⅰ
CONTENTS ⅲ
LIST OF FIGURES ⅴ
LIST OF TABLES ⅵ
PART Ⅰ. Effects of maltodextrin concentration and dextrose equivalent on the quality characteristics of Jeju purple sweet potato (Ipomoea batatas L.) during molecular press dehydration 1
Ⅰ. Introduction 1
Ⅱ. Materials and Methods 3
1. Materials 3
2. Molecular press dehydration process 3
3. Dehydration rate 4
4. Moisture content 4
5. Determination of total phenolic content 4
6. Determination of total anthocyanin content 5
7. DPPH free radical scavenging activity 6
8. Color measurement 7
9. Statistical analysis 7
Ⅲ. Results and Discussion 8
1. Effect of maltodextrin concentration on dehydration rate and moisture content 8
2. Effect of maltodextrin dextrose equivalent on dehydration rate and moisture content 10
3. Effect of maltodextrin concentration on total phenolic and anthocyanin contents 11
4. Effect of maltodextrin dextrose equivalent on total phenolic and anthocyanin contents 13
5. Effect of maltodextrin concentration on DPPH free radical scavenging activity 17
6. Effect of maltodextrin dextrose equivalent on DPPH free radical scavenging activity 19
7. Effect of maltodextrin concentration on color 21
8. Effect of maltodextrin dextrose equivalent on color 21
Ⅳ. Conclusion 25
PART Ⅱ. Quality characteristics of tarts made with molecular press dehydrated purple sweet potatoes during storage 26
Ⅰ. Introduction 26
Ⅱ. Materials and Methods 28
1. Materials 28
2. Molecular press dehydration of purple sweet potatoes 28
3. Preparation of purple sweet potato tarts 28
4. Moisture content and water activity of tarts 29
5. Determination of total phenolic content 29
6. Determination of total anthocyanin content 30
7. DPPH free radical scavenging activity 31
8. Color measurement 31
9. Sensory evaluation 31
10. Statistical analysis 32
Ⅲ. Results and Discussion 33
1. Moisture content and water activity 33
2. Total phenolic and anthocyanin contents 35
3. DPPH free radical scavenging activity 38
4. Color 39
5. Sensory evaluation 41
Ⅳ. Conclusion 44
REFERENCES 45
국문요약 (ABSTRACT IN KOREAN) 50
ACKNOWLEDGEMENT 52
Degree
Master
Publisher
제주대학교 일반대학원
Citation
조만재. (2017). Molecular Press Dehydration of Purple Sweet Potato using Maltodextrin
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General Graduate School > Food science and Engineering
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