Study on suitable process parameter of IM-Apricot production
1999
Pairote Wiriyacharee | Sujinda Sriwattana | Issaraphong Phongsirikul | Wiwat Wattanatchariya | Phuangtong Jaison | Jittra Klinhom (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry. Dept. of Product Development Technology)
Process parameter of intermediate moisture Japaneses apricot production was investigated by use of drying time at fixed temperature (60 deg C) as the main studied factor varied for 16, 18 and 20 hours. The suitable formulated product was japanese apricot flesh (80-90 percent maturity) mixed with 2 percent sodium chloride 2 percent pectin and 0.4 percent aspartame. And the mixture was heated at 90 deg C for 2 minutes and then cooled and added 0.2 percent potassium meta bisulfite before poured into stainless steel (0.5 kg per tray ; 28x21 cm). The product was dried at 60 deg C for studied time. For this experiment, process parameter (different drying time) at 60 deg C had an overall effect on the product quality significant difference at P0.05 in terms of chemical, physical properties and sensory evaluation. Physically, it was affected on moisture content, dry matter, pH and water activity (Aw) of the product significantly at P0.05). Additionally, in terms of sensory evaluation, the drying time affected significantly on colour, apricot flavour, and sourness of the product. As a result of process parameter (drying time), the most suitable process was drying at 60 deg C for 16 hours. The quality of the final product was analysed. The colour appearance as L a* b* was 45.86+-1.32, 14.09+-0.15 and 29.07+-1.57 respectively. There were 24.32+-0.90 percent moisture content, 75.69+-0.90 percent dry matter, pH 2.50+-0.003, 36.53+-1.66 percent total acidity as citric acid and water activity (Aw) of 0.537+-0.013. Additionally, for sensory evaluation, the mean ideal ratio scores of color, apricot flavour, sourness, sweetness, saltiness, bitterness, toughness and overall acceptability were 1.00+-0.12, 1.00+-0.10, 0.98+-0.14, 0.85+-0.15, 1.01+-0.31, 0.87+-0.38, 1.12+-0.15 and 0.70+-0.07 respectively.
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Эту запись предоставил Kasetsart University