36E-52 |
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P. CHOKEPRASERT1, C. Oupadissakoon1, T.-C. Huang2, H.-H. Chen2, and S. Khotavivattana1. (1) Dept. of Product Development, Kasetsart Univ., 50 Paholyothin Road, Jatujak, Bangkok, 10900, Thailand, (2) Dept. of Food Science, National Pingtung Univ. of Science and Technology, 1, Hseuh Fu Road, Nei Pu, Pingtung, 91207, Taiwan Wampee is a minor member of the Rutaceae and distant relative of citrus fruits, originated in southern China. Chinese people introduced wampee to northern Thailand more than 100 years ago, and now it is grown mostly in Nan province. Dried wampee becomes a well known preserved product of Nan province. The objective of this study was to evaluate effect of 4 drying conditions on qualities of dried wampee. Chosen drying conditions were hot air drying at 60o C, hot air drying at 45o C, vacuum drying at 45o C, and sundrying. Experiment on drying process revealed that drying time to reach 14 % (wb) moisture content of drying conditions stated above were 17, 42, 50, and 32 h, respectively. The total changes in product color, ΔE were observed to be 21.19, 12.75, 6.61, and 13.72. respectively. Vacuum drying at 45 oC had 6.61 ΔE gave the best color dried wampee but take a longest time to be dried. Sundrying had 13.72 ΔE which was reasonable good color and also had reasonable time of drying (32 h). Fifty consumers evaluated these products using a 9-point hedonic scale. The results showed that sundried wampee was the most significantly preferred product with 7.1 of the average scale. Analysis by GC-MS of the essential oils obtained from fresh fruit (0.11%), hot air drying at 60o C (0.35%), hot air drying at 45o C (0.35%), vacuum drying at 45o C (0.62%), and sundry fruit (0.50%), found 45 components. The major constituents were sabinene, a-pinene, and 1-phellandrene.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |