Effect of concentration of oligofructose and sucrose on quality characteristics of osmosed Kluai Khai (Musa AA Group)
Authors
Supapun Khongsomphet
I am studying for master degree in of Science in Food Science and Technology in Burapha University
Abstract
The aim of this research was conducted to study the effect of oligofructose (30-50 g/100 g) and sucrose (10-20 g/100 g) concentration combined with sodium chloride addition 5 g/100 g prepared for osmotic solution on some quality characteristics of osmosed Kluai Khai. The result showed that concentration of oligofructose and sucrose effected on mass transfer, color value, firmness, total soluble solid and total sugar content of osmosed Kluai Khai (p<0.05). It was found that at high level of oligofructose and sucrose combination enhanced Kluai Khai had the maximized water lose (24.05%) and solid gain (2.35%) (p<0.05). These osmosed Kluai Khai had the highest value in terms of: ∆E as 11.75, firmness as 155.68 gram, total soluble solid as 44 degree Brix and total sugar content as 16.24%. (p<0.05).
