Utilization of asparagus waste butts
1989
Vichai Haruthaithanasan | Penkwan Chompreeda (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Fresh asparagus waste butts from exportor processing plant of fresh asparagus composed of 93.55 percent of long butts and 4.85 percent of short butts. Seventy five percent of long waste butts could be used in preparation of other food products and it contained fiber content of 1.79 percent juice, thick soup, soy sauce pickle, and sweet paste ball were prepared from asparagus waste butts to determine the potential uses of the butts. Nine-point hedonic scale was used to determine the likeness of the prepared products. Panelists were asked to rate color, odor, taste, texture and overall quality of the products according to their likeness. Results showed that average scores of juice, thick soup and pickle were 6.5 which implied that panelists moderately liked those products. The pickle had characteristics of soft texture and strong greeny flavor which need to be improved. Sweet paste ball product was unaccepted due to its strong greeny and asparagus flavor and high fiber content. Dried powder thick soup was also prepared using drum dryer. The product had great potential and need further study in detail. However, due to high content of fibrous tissue of the waste butts, it can be prepared into fibrous powder. This product showed high possibility to use as an ingredient in some products to increase fiber content.
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Эту запись предоставил Kasetsart University