Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Processed Using a Micro-Oil-Sprayed Thermal Air Technique.

is commonly used as a food ingredient, and it is typically stored and distributed in a dried form to prolong its shelf life. In a previous study, a micro-oil-sprayed thermal air (MOTA) technique was developed, which effectively enhanced the rehydration properties and improved the color characteristics of after processing. Here, we investigated the relationship between the color characteristics and taste of MOTA-processed and the effect of NaCl pretreatment, prior to processing, on the final quality of dried . NaCl pretreatment, whether combined with the MOTA technique or not, showed improved color characteristics, in which MOTA-and NaCl+ MOTA-processed manifested equal color characteristics. In contrast, NaCl + MOTA-processed resulted in significantly higher values of sourness and saltiness than MOTA-processed when the taste of the rehydrated was examined using an electronic tongue (Astree II; Alpha MOS, Toulouse, France). Pearson correlation coefficient analysis showed that sourness and saltness were negatively correlated with Hunter a* values and positively correlated with Hunter L* and Hunter b* values, indicating that the color characteristics of dried and rehydrated could be indicators of taste. Furthermore, the amounts of total phenol and chlorophyll were better preserved in processed by the MOTA technique with NaCl than by the MOTA technique alone. Our data revealed that the color characteristics of dried plants are associated with the taste of processed , and that the MOTA technique with NaCl pretreatment is a useful method for preserving health-promoting compounds during processing.