Abstract
The oriental melon poses challenges in terms of long-term storage and
distribution. Addressing these issues requires an extension of the storage life
through appropriate processing. In this study, pretreated hot-air dried oriental
melon slices (steamed and freeze-thawed) were prepared, and their
physicochemical and organoleptic properties were examined. The control group
(CON) consisted of hot-air dried oriental melon slices without pretreatment,
while the steamed group (STG) and freeze-thawed group (FTG) consisted of hot-air
dried oriental melon slices pretreated using steaming and freeze-thawing
methods, respectively. The moisture contents detected in the CON, STG, and FTG
groups ranged from 15.96% to 27.30%, with variations of 7.53 to
8.40 °Brix for the soluble solid contents. The CON group showed the
highest Hunter color value for lightness (L*) and the lowest value for
redness (a*). The texture profile analysis revealed the highest hardness
and chewiness in the order of STG > CON > FTG. Considerable
differences were observed in springiness and adhesiveness in the FTG group
compared to the other groups. The organoleptic evaluation showed that the CON
group had the highest sensory scores for overall preference. These findings
indicate that the properties of hot-air dried oriental melon slices were
influenced by physical pretreatments and that manufacturing these slices without
pretreatment is the most effective method in terms of processing simplicity and
cost efficiency.
Funder
Kyungpook National University
National Research Foundation of Korea
Publisher
The Korean Society of Food Preservation
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