สืบค้นงานวิจัย
Effect of osmotic dehydration on antioxidant compounds and sensory acceptance of vegetable snacks
Pheeraya Chottanom - มหาวิทยาลัยขอนแก่น
ชื่อเรื่อง (EN): Effect of osmotic dehydration on antioxidant compounds and sensory acceptance of vegetable snacks
ผู้แต่ง / หัวหน้าโครงการ (EN): Pheeraya Chottanom
หน่วยงานสังกัดผู้แต่ง:
  1. มหาวิทยาลัยมหาสารคาม
บทคัดย่อ (EN): Dehydration of vegetables is a process commonly used to preserve the product. However, collapse of the structure, discoloration and beneficial compound loss are frequent quality problems. The combination of osmotic dehydration (OD) and hot air drying is widely used process that could improve the qualities of dried fruit and vegetable products. The objective of this work was to study the effect of OD using salt solution as a pretreatment on certain properties of pumpkin, sweet potato and mushroom snacks. Pumpkin, sweet potato, mushroom pieces were soaked in 5% salt solution (sodium chloride) for 30 and 60 mins. The vegetables were then dried at 60 °C until their aw were 0.35-0.45. The unsoaked vegetables were also served as control samples. The products in PE bags were storage for 1 month at ambient temperature. The phenolic and flavonoid compounds, color, texture of the dried samples were determined compared with control products. The sensory acceptance of vegetable snacks (dried vegetables with seasoning spices) was evaluated by using 9-point Hedonic scale. The results showed that, OD was affected antioxidant content of the products (p<0.05), depended on type of vegetables. The flavonoids, higher than 50% was remained in osmotically dried pumpkin as compared to a control one, but the advantage on phenolics retention was not found. Total color change of the snacks was decreased by OD. However, sensory characteristics and hardness value was not improved by OD. The process optimization concerning on solution types, soaking and drying conditions will be investigated in further work in order to promote sensory acceptability. The above results suggest that the OD process used in this work could be recommended as a simple method for healthy products, flavonoid rich products. In addition, this simple process may provide beneficial health effect to the consumers economically.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): th
จำนวนหน้า: 9
เอกสารแนบ: https://ag2.kku.ac.th/kaj/PDF.cfm?filename=41-ok.pdf&id=2185&keeptrack=4
เผยแพร่โดย: มหาวิทยาลัยขอนแก่น
คำสำคัญ (EN): pretreatment
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Pheeraya Chottanom. "Effect of osmotic dehydration on antioxidant compounds and sensory acceptance of vegetable snacks". มหาวิทยาลัยขอนแก่น. 2557

Pheeraya Chottanom. "Effect of osmotic dehydration on antioxidant compounds and sensory acceptance of vegetable snacks". มหาวิทยาลัยขอนแก่น. 2557. Print.



TARR Wordcloud:
Effect of osmotic dehydration on antioxidant compounds and sensory acceptance of vegetable snacks
Pheeraya Chottanom
มหาวิทยาลัยขอนแก่น
2557
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