건조방법에 따른 생식 원료의 이화학적 특성 및 기능성 성분의 변화

초록

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and 60oC and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and β-carotene contents of carrot, cabbage, sea mustard, and laver were higher by hotair drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hotair drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

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