건조방법에 따른 함초 분말의 이화학적 품질 특성

김희정¹, 이준호¹^,^*

Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods

Hui Jeong Kim¹, Jun Ho Lee¹^,^*

¹대구대학교 식품공학과

¹Department of Food Science and Engineering, Daegu University

^*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, School of Engineering, Daegu University, 15 Naeri-ri, Jillyang- eup, Gyeongsan-si, Gyeongbuk 712-714, Korea, Tel: +82-53-850-6535; Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 25, 2009; Revised: Apr 06, 2009; Accepted: Apr 07, 2009

Published Online: May 31, 2009

Abatract

The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L*-value but lower a*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of others (p<0.05). Freeze-dried Salicornia herbacea powder contained significantly higher amounts of total sugar and reducing sugar as compared to the other samples (p<0.05).

Keywords: Salicornia herbacea; powder; physicochemical properties; drying methods