Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries = 말토덱스트란을 이용한 블루베리 건조와 physicichemical 특성 연구

Cited 11 time in scopus
Metadata Downloads

Full metadata record

DC FieldValueLanguage
dc.contributor.authorH H Chun-
dc.contributor.authorM S Kim-
dc.contributor.authorKyung Sook Chung-
dc.contributor.authorMi Sun Won-
dc.contributor.authorK B Song-
dc.date.accessioned2017-04-19T09:36:14Z-
dc.date.available2017-04-19T09:36:14Z-
dc.date.issued2012-
dc.identifier.citationHorticulture, Environment, and Biotechnology ,53,6,565,570ko
dc.identifier.issn0253-6498-
dc.identifier.uri10.1007/s13580-012-0761-4ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/11142-
dc.description.abstractFrozen blueberries were dehydrated after treatment with 20, 50, and 80% maltodextrin (MD), and the dried samples were compared with hot-air-dried and freeze-dried samples in terms of the microbial contamination, total anthocyanin content, color, texture, and sensory evaluation. The dried blueberries showed significant reductions in the populations of preexisting total aerobic bacteria. The MD-treated samples had lower contents of total anthocyanins than the freeze-dried samples, but the exudate containing anthocyanins released from the MD-treated samples can be used as a natural additive. The MD-treated samples received a better sensory evaluation than the freeze-dried or hot-air-dried samples. These results suggest that dehydration of blueberries using MD is a very efficient method compared with other methods because of enhanced palatability, good color, and preferable texture.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleDehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries = 말토덱스트란을 이용한 블루베리 건조와 physicichemical 특성 연구-
dc.title.alternativeDehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries-
dc.typeArticle-
dc.citation.titleHorticulture Environment and Biotechnology-
dc.citation.number6-
dc.citation.endPage570-
dc.citation.startPage565-
dc.citation.volume53-
dc.contributor.affiliatedAuthorKyung Sook Chung-
dc.contributor.affiliatedAuthorMi Sun Won-
dc.contributor.alternativeName전호현-
dc.contributor.alternativeName김민성-
dc.contributor.alternativeName정경숙-
dc.contributor.alternativeName원미선-
dc.contributor.alternativeName송경빈-
dc.identifier.bibliographicCitationHorticulture Environment and Biotechnology, vol. 53, no. 6, pp. 565-570-
dc.identifier.doi10.1007/s13580-012-0761-4-
dc.subject.keywordanthocyanin-
dc.subject.keyworddrying-
dc.subject.keywordquality-
dc.subject.keywordstorage-
dc.subject.keywordtexture-
dc.subject.localAnthocyanin-
dc.subject.localanthocyanins-
dc.subject.localAnthocyanins-
dc.subject.localanthocyanin-
dc.subject.localdrying-
dc.subject.localQuality-
dc.subject.localquality-
dc.subject.localStorage-
dc.subject.localstorage-
dc.subject.localtexture-
dc.description.journalClassY-
Appears in Collections:
Division of Research on National Challenges > 1. Journal Articles
Division of Biomedical Research > Personalized Genomic Medicine Research Center > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.