Development of production of frozen mangosteen
1991
Pairat Sophanodora | Phaisan Wuttijumnong | Anchalee Sirichote (Prince of Songkla Univ., Songkhla (Thailand). Faculty of Natural Resources. Dept. of Agro-Industry)
Study on prevention of browning of frozen mangosteen using mixed solution of calcium chloride 0-0.25 % citric acid 0-0.5 % and ascorbic acid 0-0.5 % was carried out. The most acceptable product was obtained by soaking for 1 min in a solution of 0.25 % calcium chloride and 0.5 % citric acid. The aril had snowy white segments, sour-sweet-taste and ice-cream like texture. The development of production process was studied using pre-cooling technique. Mangosteens were pre-cooled until the temperature of the central point of the fruit reached 10 deg. celsius and 4 deg. celsius which resulted in the decrease of freezing time using contact plate freezer (-30 deg. celsius) from 220 min to 180 and 175 min, respectively and the increase in consumer acceptability. The chemical composition of frozen products during storage at -20 deg. celsius for 90 days were similar to those of fresh mangosteen except ascorbic acid which decreased gradually with increased storage time. Sensory evaluation of frozen mangosteen showed slightly decrease in acceptability, but the product was still acceptable at 90 days of storage at -20 deg. celsius.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
