- Title
- Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting
- Creator
- Coogan, R. C.; Wills, R. B. H.
- Relation
- International Journal of Food Properties Vol. 11, Issue 2, p. 253-257
- Relation
- http://informaworld.com/smpp/content~db=all~content=a792384899
- Publisher
- Taylor & Francis
- Resource Type
- journal article
- Date
- 2008
- Description
- Asian white radish pieces were dried to < 10% moisture using a hot air drier, a heat pump drier and a freeze drier, and whole roots were partially dried by salting under pressure with sodium chloride. The level of the primary flavor compound, 4-methylthio-3-trans-butenyl isothiocyanate (MTBITC), decreased in all treatments. Freeze-dried white radish showed the lowest loss of about 15% MTBITC. Radish dried with hot air and heat pump driers showed increasing MTBITC loss with increasing drier temperature with a lower loss in the heat pump drier at equivalent temperatures with the rate of drying also faster with the heat pump drier. Osmotic dehydration with salt caused a substantial loss of MTBITC with the loss increasing with increasing salt concentration. Use of 5% salt resulted in the lowest loss of MTBITC while achieving an acceptable rate of water loss.
- Subject
- Asian white radish; daikon; texture; Raphanus sativus; drying; hot air; heat pump; freeze drier; salting; flavour; 4-Methylthio-3-trans-butenyl isothiocyanate (MTBITC)
- Identifier
- http://hdl.handle.net/1959.13/41622
- Identifier
- uon:4895
- Identifier
- ISSN:1094-2912
- Language
- eng
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