รายละเอียดวารสารวิชาการ

  1. หน้าแรก
  2. รายชื่อนักวิจัย
  3. ภัทธิรา เลิศปฤงคพ
  4. ข้อมูลวารสารวิชาการ
  • ผศ. ภัทธิรา เลิศปฤงคพ
  • PATTIRA LERTPRINGKOP
  • สาขา เทคโนโลยีและการจัดการความปลอดภัยของอาหาร
  • -
  • pattira.l@rmutk.ac.th

ชื่องานวิจัย ( Article Name)

Preservation of Ripe Palmyrah Fruit Pulp by Reducing Aw and Freezing for Ka-nom Tan Production

บทคัดย่อ ( Abstract )

The objective of this study was to extend the shelf life of ripe Palmyrah fruit pulp by reducing Aw and freezing. To reduce Aw, ripe Palmyrah fruit pulp was mixed with sugar, packed in LLDPE plastic bags, vacuum sealed, pasteurized at 90 ±2oC for 22 minutes and frozen at -18oC for 6 weeks. The other sample was processed in the same method without pasteurization. It was found that at the beginning, the un-pasteurized and the pasteurized samples had the Aw of 0.85 and 0.77, pH of 4.04 and 4.06. Their colors were yellowish orange and dark yellowish orange, with L*, a* and b* values 54.64, 8.35 and 22.19 for the un-pasteurized samples and of 47.37, 4.57 and 11.37 respectively for the pasteurized samples. The colors of both samples were darker than that of the ripe Palmyrah fruit pulp of which the L*, a* and b*values were 60.41, 15.55 and 37.27 respectively with Aw of 0.97 and pH of 4.14. It was also found that the Aw of the pasteurized and un-pasteurized samples preserved for 6 weeks were between 0.85-0.86 and 0.77-0.85 ; the pH were between 3.94-4.06 ; and the colors of both were slightly dark. Both samples were used to produce Ka-nom Tan after being frozen for 0, 2, 4 and 6 weeks. From the sensory evaluation test, the overall liking of the both samples of Ka-nom Tan produced from the un-pasteurized and pasteurized,with Aw reduced were rated “like moderately” and “like very much”. The results were not significantly different at the level of 0.05.

เอกสารวิจัย ( Paper )

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ผู้เขียน ( Authors )

  • ภัทธิรา เลิศปฤงคพ

ข้อมูลการเผยแพร่ ( Journal Infomation )