Maltodextrin을 처리한 생강 절편의 탈수, 건조 및 열풍 건조와 동결건조된 생강과의 비교

Sliced ginger samples were dried using 30, 50, and 80% maltodextrin, respectively, as a dehydrating agent. The moisture content of the maltodextrin-treated ginger decreased with increasing concentrations of maltodextrin. The dehydrated ginger was compared with hot air-dried and freeze-dried ginger samples in terms of rehydration ratio, gingerol content, color, and sensory characteristics. The rehydration ratio of the maltodextrin-treated ginger was superior to those of the hot-air dried or freeze-dried ginger. In addition, the maltodextrin-treated ginger had the highest content of 6-gingerol among the samples. Color as well as sensory scores for odor, texture, appearance, and overall acceptance were greater for the maltodextrintreated ginger compared to the hot-air dried or freeze-dried ginger. These results indicate that drying ginger with maltodextrin is very efficient because good rehydration capacity is retained and minimal cell destruction can be achieved.