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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 609 - 617 (9page)
- DOI
- 10.9799/ksfan.2017.30.3.609
이용수
초록· 키워드
오류제보하기
This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at 40~80℃). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was 65.7 °Bx, but it increased from 54.7 °Bx to 68.5 °Bx with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying (979.4 μg/g) was higher than that in hot-air drying (48.3~303.2 μg/g). The sample concentration required for 50% reduction of DPPH free radical scavenging (RC50) was 79.7 μg/mL in freeze drying, and showed high antioxidant activity. Also it decreased from 122.4 μg/mL to 87.7 μg/mL with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.
목차
등록된 정보가 없습니다.
참고문헌 (25)
참고문헌 신청
Alonzo-Macías M / 2013 / Comparative study of the effects of drying methods on antioxidant activity of dried strawberry(Fragaria var. Camarosa) / J Food Res 2:92~107
Chen Q / 2012 / Changes of total anthocyanins and proanthocyanidins in the developing blackberry fruits / Intl J ChemTech Res 4:129~137
Chen W / 2016 / Blackberry subjected to in vitro gastrointestinal digestion affords protection against ethyl carbamate-induced cytotoxicity / Food Chem 212:620~627
최소라 / 2014 / 다양한 건조방법에 따른 목이버섯의 품질 특성 / 한국약용작물학회지 22(6):497~503
Ferreira de Araujo PR / 2011 / Benefits of blackberry nectar(Rubus spp. )relative to hypercholesterolemia and lipid peroxidation / Nutr Hosp 26:984~990
Chen Q / 2012 / Changes of total anthocyanins and proanthocyanidins in the developing blackberry fruits / Intl J ChemTech Res 4:129~137
Chen W / 2016 / Blackberry subjected to in vitro gastrointestinal digestion affords protection against ethyl carbamate-induced cytotoxicity / Food Chem 212:620~627
최소라 / 2014 / 다양한 건조방법에 따른 목이버섯의 품질 특성 / 한국약용작물학회지 22(6):497~503
Ferreira de Araujo PR / 2011 / Benefits of blackberry nectar(Rubus spp. )relative to hypercholesterolemia and lipid peroxidation / Nutr Hosp 26:984~990
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