Quality Characteristics of Grape Pomace with Different Drying Methods

육홍선,; 김경희,; 장순애,

doi:10.3746/jkfn.2010.39.9.1353

Cited by 14 publications

(6 citation statements)

References 18 publications

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“…Changes in the quality of two-spotted cricket powder during storage at different temperatures A change in pH during storage could act as an important indicator of glycogen decomposition or microbial decay (Son et al 2014). However, as shown in Table 2, both freeze-dried and hot air-dried cricket powder showed no significant change in pH regardless of storage temperature (4, 25, or 40°C) over 14 days (P < 0.05), similar to findings in previous studies for dried melon, dried aronia berries, and dried or roasted brown grasshopper larvae (Kim et al 2016;Lee & Kim 2015;Park et al 2014;Yook et al 2010). Much like pH, the WAI of the cricket powder remained similar during storage for 14 days at 4, 25, and 40°C.…”

Section: A-csupporting

confidence: 82%

“…The pH of both the freeze-dried and hot air-dried cricket powders was 6.3 (Table 2). In previous studies, fruit including aronia berries, grape, and blueberries also showed no significant difference in pH when dried using different methods (Lee & Kim 2015;Park et al 2014;Yook et al 2010). Therefore, pH is considered to be generally unaffected by the drying method applied.…”

Section: Resultsmentioning

confidence: 94%

“…2014; Yook et al . 2010). Therefore, pH is considered to be generally unaffected by the drying method applied.…”

Section: Resultsmentioning

confidence: 99%

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Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

Lee

Bang

Kim

et al. 2020

Entomological Research

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In order to broaden the usability of the two-spotted cricket (Gryllus bimaculatus De Geer) as a food ingredient, we investigated the effects of freeze-drying and hot airdrying, as well as the effects of storage at various temperatures (4-40°C), on the quality of cricket powder during short-term storage. We found that the water absorption index values of freeze-dried and hot air-dried powder were 3.6 and 3.0 g/g, respectively, while the pH and color values of the powders were similar for the two drying methods. During storage at various temperatures over 14 days, water absorption and pH remained similar regardless of the drying method and storage temperature. However, freeze-dried powder showed more color change compared to air-dried powder according to their chroma values. In total bacteria and Escherichia coli detection tests, Escherichia coli was not detected under all storage conditions, whereas total bacteria were observed (~4 Log CFU/g) only in freeze-dried powder stored for 14 days at 40°C. Therefore, our results suggest that the quality characteristics of two-spotted cricket powder can be affected by the drying method applied, but these powders can be maintained for 14 days, largely without changes, at storage temperatures up to 40°C.

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Section: A-csupporting

confidence: 82%

Section: Resultsmentioning

confidence: 94%

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Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

Lee

Bang

Kim

et al. 2020

Entomological Research

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“…Yook et al . () stated that carbohydrate with 71% (dry material) had the maximum amount compared with other components.…”

Section: Resultsmentioning

confidence: 90%

“…Because there is no information about the chemical composition of unripe grape in the literature, we compared our data with that of grape pomace. Yook et al (2010) stated that carbohydrate with 71% (dry material) had the maximum amount compared with other components.…”

Section: Resultsmentioning

confidence: 99%

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Shojaee‐Aliabadi

Hosseini

Tiwari

et al. 2012

Int J of Food Sci Tech

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Summary The objective of this study was to optimise the temperature (25–50 °C), time (1–24 h) and the solvent ratio (ethanol/water, 0–100%) for the phenolic compounds extraction of Ghure marc (unripe grape) using response surface methodology. The central composite design (CCD) generated satisfactory models for the optimisation of process variables. The results revealed that the ratio (X3) was the most significant parameter on total phenolic content (TPC) and antioxidant activity [% 2‐diphenyl‐1‐picrylhydrazyl (DPPH)], and there was a significant correlation between TPC and antioxidant activity. The optimal conditions for temperature and time were 44.93 °C and 19.34 h, respectively, and the ratio of ethanol to water was 70.08, which verified with carrying out confirmatory experiments. Under this condition, TPC and %DPPH were 388.79 mg GAE per 100 g and 91.01, respectively. The results of this study revealed that the Ghure marc can be used as a low‐cost source of natural antioxidant in food.

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Quality characteristics of Aronia melanocarpa by different drying method

Lee¹,

Kim²

2015

Korean Journal of Food Preservation

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In this study, the quality characteristics of different drying methods of Aronia melanocarpa, which contains large amounts of bioactive substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with vacuum freeze drying (81.6%). The water content was reduced to the maximum level when vacuum freeze-drying was used. With regard to the color value measurement results, there were no significant differences in the L* value. Values of a* and b* were increased in vacuum freeze drying and cold air drying, but decreased in hot air drying. The hardness was increased dramatically after 36 hours of hot air drying, while with cold air drying, it increased slowly until 132 hr and increased rapidly after 132 hr. The dried yield was the highest with cold air drying (24.2%). As for the general component analysis results of Aronia melanocarpa, the moisture content was the lowest, and the crude protein and crude fat contents were the highest with vacuum freeze drying. No difference in pH value was shown among the dried Aronia melanocarpa obtained from the different drying methods, but the sugar content was the highest with vacuum freeze drying. The mineral content was the highest with cold air drying, and K, Ca, Mg, and Na were the major minerals. The free sugar content of dried Aronia melanocarpa was found to be 5.92~20.59 g/100 g, and the highest free sugar content was found with vaccum freeze drying. Key words：Aronia melanocarpa, vacuum freeze dry, hot air dry, cold air dry, quality characteristic 서 론 1) 아로니아는 장미과에 속하며 북아메리카와 캐나다가 원 산지이며, 약 100년 전 유럽으로 전파되었다(1). 아로니아 (장미과)는 두 가지 종을 포함하는데, black chokeberry로 잘 알려진 A ronia melanocarpa(Michx.) Ell(black chokeberry) 와 Aronia arbutifolia (L.

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Quality Characteristics of Grape Pomace with Different Drying Methods

Cited by 14 publications

References 18 publications

Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

Storage characteristics of two‐spotted cricket (Gryllus bimaculatus De Geer) powder according to drying method and storage temperature

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Quality characteristics of Aronia melanocarpa by different drying method

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