Physicochemical characteristics of kohlrabi slices dehydrated by the addition of maltodextrin.

摘要

Kohlrabi slices were dehydrated using maltodextrin (MD) at concn. of 20, 30 and 40% (w/w), and physicochemical properties of dried samples were compared to those of freeze dried and hot air dried samples. Rehydration and colour were better for MD-treated samples. Total phenols content of MD-treated samples was similar to that of freeze dried and higher than that of hot air dried samples. Ascorbic acid content of MD-treated samples was also higher than that of the hot air dried samples. Results suggest that kohlrabi can be dehydrated using MD instead of hot air.