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

Abstract

Frozen 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.