Development of dried Lodchong Singapore
1994
Chamiporn Pengmak | Niramon Utama-ang (Rajamangala Inst. of Technology, Phitsanulok Campus (Thailand))
Lodchong Singapore, semi product, was formulated for the improvement of drying method and organoleptic quality. The color of Lodchong Singapore was improved by the color of 2 percent pandanus leaves solution and 0.16 percent synthetic green color. The color of pandanus leaves was prepared by blending the leaves and water in a 1:1 ratio. The product which is accepted by the judges was green color with hue as 14G. The lightness value and chroma of the product was 8.6 and 4.2, respectively. The optimum temperature of drying was 60 deg C for 1 hour. The product had 7.01 percent moisture content, drying rate 0.54 gH2O/g dry soild.min and 3.35 rehydration ratio. The likeness scores of organoleptic test were rated by 20 trained panels. The quality of color, appearance, flavor, texture, mealiness and overall acceptance were rated in the level of slightly to medium like. Aceptability test using 100 consumers in Phitsanulok showed that they liked the dried Lodchong Singapore moderately to much whereas 95 percent found the product was acceptable and 89 percent would be willing to buy this product.
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