Development of sweet pepper leather | เธเธฒเธฃเธเธฑเธเธเธฒเธเธฅเธดเธเธ เธฑเธเธเนเธเธฃเธดเธเธซเธงเธฒเธเนเธเนเธ
2007
Anuvat Jungchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Noralux Rattanathitinan(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Wannita jirangrat(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Sweet pepper is one kinds of vegetable, which most of people particularly used in fresh salad or fired cooking. It has unique aroma and contains good nutrition. In Thailand, fresh sweet pepper widely used without any being processed so this project is consequently designed to develop sweet pepper leather. The product will be made in sheet form like seaweed leather of Japanese food by drying process. Firstly, blanching sweet pepper for 3 minutes, crushing it and heating at 72 deg C for 5 min.Then 200g of blend sweet pepper is poured on 22*29 square cm tray, which is covered with plastic and drying at 60 deg C for 6-8 hours. To increase acceptant of consumer, products should added modifiedยtexture substances (maltodextrin) at level 5 percent to improve their appearance. Product consisted of red pepper puree and water about 84.78 percent and 15.22 percent. Water Activity and color of L*, a*, b* of finished product were 0.42, 38.78, 27.35 and 19.84, respectively. Moisture content, protein, crude fiber, ash and carbohydrate of finished product were 20.60 percent, 1.40 percent, 1.30 percent, 22.96 percent and 53.74 percent, respectively. The consumer accepted rice wrapped with sweet pepper leather about 78 percent as moderately like (preference score 7.1).
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Kasetsart University