Comparison of processing and quality characteristics of instant Makiang produced by coated sugar with Makiang juice and foam-mat methods
2005
Somchai Jomduang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Oratai Bunthawong(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Objectives of the study were to compare the processing of instant making powder by sugar coated with making juice and foam-mat drying methods and the quality of the products. The optimum concentration of making juice for coating was 50 percent of sugar (v/v). The color was dark red. The production cost was 159 baht/kg. The reconstituted making juice was highly accepted. The foam-mat drying method resulted in good quality product with low density and high foam overrun. However, the production cost from foam mat drying was 437 baht/kg which was higher than sugar coated with making juice. The quality of these products was comparable to the ready to drink making juice and the content of anthocyanins and phenolic compounds were significantly lower than those of the control. It was concluded that sugar coated with making juice was suitable for commercial production.
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