Study on effect of aspartame on intermediate moisture gulfruby plum product
1999
Pairote Wiriyacharee | Sujinda Sriwattana | Issaraphong Phongsirikul | Wiwat Wattanatchariya | Suthat Surawang | Phuangtong Jaison | Jittra Klinhom (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry. Dept. of Product Development Technology)
Study on formulation of intermediate moisture GulRuby plum was carried out by using pectin and sucrose as the main studied factors. The different level of pectin (1-2 percent) and sucrose (10-20 percent) was investigated. The formulated product 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 ; 28*21 cm). The product was dried at 60 deg C for 20 hours. For this study, pectin and sucrose added in formulation had a red colour effect (a*) on the product quality significant difference at P=0.09, while only sucrose had significantly a yellow colour effect (b*) and also pectin had significantly a lightness effect (L) at P=0.07 and P=0.10 respectively. Moreover, pectin and sucorse affected significantly on moisture content, pH and total acidity of the product at P=0.07. For sensory evaluation, sucrose affected significantly on dryness, sourness, toughness and overall acceptability at P=0.05 while pectin had the effect on toughness and overall acceptability of the product significantly at P=0.08. As a result of formulation, pectin and sucrose, the most suitable formula was 1 percent pectin and 20 percent sucrose. The quality of the product was analysed and L a* b* was 44.71+-0.47, 16.07+-0.21 and 27.79+-1.00 respectively. There were 31.79+-0.33 percent moisture content, pH 2.74+-0.01 and 5.29+-0.15 percent total acidity as citric acid. Additionally, for sensory evaluation, the mean ideal ratio scores of color, dryness, plum flavour, sourness, sweetness, toughness and overall acceptability were 0.90+-0.15, 0.69+-0.38, 0.95+-0.14, 1.39+-0.44, 0.79+-0.19, 0.86+-0.29, and 0.59+-0.13 respectively.
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Эту запись предоставил Kasetsart University