Processing of bamboo borer using the methods of frying and tray drying | เธเธฒเธฃเนเธเธฃเธฃเธนเธเธซเธเธญเธเนเธขเธทเนเธญเนเธเนเธเนเธงเธขเธงเธดเธเธตเธเธฒเธฃเธเธญเธเนเธฅเธฐเธญเธเนเธซเนเธเนเธเธเธเธฒเธ
2007
Reniga Takhampanya(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering) E-mail:[email protected] | Kajohndech Rujirapong(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering) | Noppol Leksawasdi(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering)
Investigation of two methods for processing bamboo borers was carried out to find the best alternative. In the first procedure, the frozen bamboo borer was blanched prior to frying at 140, 155 and 185 deg C which was followed by grinding in a hammer mill. The second process was started with grinding process and dried in the tray dryer at 55, 60 and 65 deg C. The samples collected were analyzed for color, total fat and moisture contents. The latter process was found to provide a better powder characteristic with agglomeration or slurry formation. The luminosity and color (L, a, b) after drying at three temperature levels were as followed 55 deg C (47.3+-1.6, 1.87+-0.34, 10.9+-0.4), 60 deg C (48.5+-2.2, 1.73+-0.47, 11.4+-1.3) เนเธฅเธฐ 65 deg C (57.7+-0.5, 1.68+-0.29, 12.4+-0.21). Fat contents ( percent, w/w dry basis) were 55 deg C (59.9+-2.8), 60 deg C (60.8+-2.4) and 65 deg C (59.1+-1.8). Moisture contents ( percent, w/w wet basis) were 55 deg C (2.90+- 0.23), 60 deg C (2.86+-0.24) and 65 deg C (2.66+-0.24). These were compared to fried bamboo borer being sold in the local market of Chiang Mai province. The luminosity (L) was less (44.4+-0.9) with higher a and b values (5.46+-0.44 and 13.6+-0.5). Similar trend was observed for lipid content at (percent, w/w dry basis) 67.9+-1.1. The aw of processed bamboo borers were 0.71+-0.01, 0.67+-0.01 and 0.65+-0.01 at 55, 60 and 65 deg C respectively. The storage of the product in the sealed clear plastic bag at room temperature for 8 months indicated that the tray dried product at 65 deg C underwent minimal L value change of only 2.6+-1.8.
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