Effects of Drying Temperatures and Times on the Beta-Carotene Content and Physical Properties of Osmosis Mayongchit Product
Abstract
This research was to study the effects of drying temperatures and times on the beta-carotene content and physical properties of the osmosis mayongchit product. Mayong chid (Bouea macrophylla Giff.) Thullao variety was cut to sizes of 2x3x0.5 cm. (WxDxH), and then soaked in sucrose concentration at 50°Brix for 5 hr. It was found that the moisture content of fresh mayongchit was 65.14%wb and decreased after osmosis to 47.87%wb. After drying, the drying time was 330, 180 and 130 min at 50, 60 and 70oC respectively, for which the final moisture content was about 18%wb and the water activity (aw) was lower than 0.6. The decreasing rate of moisture content during drying had a nonlinear relationship with drying time. The high drying temperature (70°C) gave the highest drying rate of 6.719 g/hr. For physicochemical properties analysis, the results showed that increasing the drying temperature resulted in the product's color tending to darken, as observed from the total color difference (DE*) tending to increase. This corresponded to the decreases in lightness (L*) and yellowness (b*), and an increase in redness (a*). At high temperatures, less water molecules resulted in an increase in the total dissolved solids (TSS). The texture of the product was solidified with a maximum value of 10.42 N at a drying temperature of 70oC. In terms of beta-carotene content, the highest value in fresh mayongchit was 0.448 mg/100 g FW and decreased after osmosis with drying.References
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