Earticle

초록

영어

The specific objectives of this study were to dry yam chips using microwave vacuum drying, freeze drying and hot air drying, then to coat the dried yam chips with ascorbic acid cocrystallized sucrose, and finally to compare the quality of yam chip snack foods with respect to drying and coating characteristics. The microwave vacuum dried sample showed the highest drying rates and much less surface damage than the hot air dried one did. The shape and color of the microwave vacuum dried/coated sample were allocated between those of the freeze dried/coated sample and the hot air dried/coated sample. The freeze dried/coated sample scored excessively low in organoleptic hardness and chewiness to be suitable as a snack. The hot air dried/coated sample was too deep in color, wrinkled, excessively high in organoleptic hardness and chewiness, and excessively low in mouthfeeling. Therefore, the microwave vacuum dried/coated sample presented the best overall attributes as a snack, with respect to organoleptic characteristics, shape, color, and drying rates.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Conclusion
 Acknowledgments
 References

키워드

저자

• Kim, Suk-Shin [ Department of Food Science and Nutrition, The Catholic University of Korea ] Corresponding author
• Koh, Kyung-Hee [ Department of Food Science and Nutrition, The Catholic University of Korea ]
• Son, Sook-Mee [ Department of Food Science and Nutrition, The Catholic University of Korea ]
• Oh, Myung-Suk [ Department of Food Science and Nutrition, The Catholic University of Korea ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664