18F-27 |
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C. OUPADISSAKOON, P. Marayart, and S. Khotavivattana. Dept. of Product Development, Kasetsart Univ., 50 Paholyothin Rd., Jatujak, Bangkok, 10900, Thailand The sliced Bael (Aegle marmelos Correa) fruit candy is one of Thailand's favorite preserved fruit products. This study was conducted to set up an improved processing technique of Bael fruit candy to obtain a high-quality product which satisfied consumers and had the longest shelf life. The study aimed to improve the firmness of Bael fruit by soaking in calcium chloride solution at the concentration of 2, 2.5, and 3% with the soaking time of 2 and 3 hr. As calcium chloride concentration and soaking time increased, the firmness of Bael fruit was significantly (P=0.5) increased. Following, the osmotic dehydration technology was applied to Bael fruit after soaking. The suitable processing steps were: (1) start boiling Bael fruit in 50° C Brix sugar syrup with 1:3 Bael fruit:sugar syrup ratio until the temperature was 103 to 106° C. The time used was about 3.5 hr. Syrup concentration should be increased about 10° Brix per hr in 3 hr to reach 78 to 80° Brix; (2) drying at room temperature (30 to 35° C). The Bael fruit candy contained red orange color (L*=34.7, a*=4.4, b*=8.4), 0.77 water activity, 21.21% moisture, 0.02% protein, 0.21% fat, 0.42% ash, 10.96% crude fiber, and 77.58% total soluble solid, with less than 10 CFU/g total plate count, and less than 100 CFU/g yeast and mold; (3) the product is packed in polystylene and nylon/DL/LLDPE, stored at 4° C, and has a shelf life of 12 wk. Ninety-four per cent of consumers liked the product moderately. The consumer acceptability test showed that 18% would certainly buy the product, 17% would buy the product occasionally, and 61% had no intention of buying the product.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |