Ground Sai-oua ingredient processing by tray dryer
1997
Pattharaporn Srisamatthakarn | Waraporn Pingmoy | Nanthaka Sangthong | Boontharika Kathinthade | Sumalee Pispingkam (Rajamangala Institute of Technology, Bangkok (Thailand). Lampang Agricultural Research and Training Center)
Processing of ground Sai-oua ingredient (GSI) were studied by tray dryer at the temperature of 55 deg C. The experiment was conducted by the different duration of drying; 4 5 6 and 7 hours. The CRD was used in the experiment. It was found that the appropriate drying time was 7 hours. The moisture content and water activity (Aw) of GSI were 11.65 percent and 0.52, respectively but the Aw was not significantly different (p0.05). The longer the drying time, the lower the moisture content. The total ash was 16.67 percent which was not significantly different. The color and flavor of emulsion Sai-oua were not different by the different treatments. The taste and firmness of emulsion Sai-oua which was made from 7 hour GSI were rated at the level of 4.55 and 4.52 scores by taste panelists.
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