Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 711-720
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder
Ji Yeong Park1, Ji-Hee Yang2, Mi-Ai Lee2, SuYeon Jeong2, SeungRan Yoo2
1Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju-daero 501, Jinju 52828, Republic of Korea, 2Industrial Technology Research Group, World Institute of Kimchi, Kimchiro 86, Gwangju 61755, Republic of Korea
The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was<10%, and the yield after drying differed among methods ranging from 9.50 to 10.38% (p<0.05). Electronic nose and tongue analyses demonstrated significant differences (p<0.05) between samples based on the drying temperature. The particle size distribution did not differ considerably between drying methods, except for the ground kimchi (p<0.05). The sensory evaluation test revealed that the flavor and taste were rated the highest for the kimchi powder prepared using HADHT. Therefore, hot-air drying at a high temperature was the most effective method for kimchi powder production owing to have a good flavor and taste and the shorter drying time.
Kimchi, Drying, Volatile profile, Sensory evaluation
Food Science and Biotechnology 2019 ; 28(3): 711-720