Flavour Changes in Asian White Radish (Raphanus sativus) Produced by Different Methods of Drying and Salting |
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Authors: | R C Coogan |
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Affiliation: | School of Environmental and Life Sciences , University of Newcastle , Ourimbah, NSW, Australia |
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Abstract: | 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. |
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Keywords: | Asian white radish Daikon Raphanus sativus Drying Hot air Heat pump Freeze drier Salting Flavour 4-Methylthio-3-trans-butenyl isothiocyanate MTBITC Texture |
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