Ảnh hưởng của hàm lượng chất rắn hòa tan và nhiệt độ sấy đối lưu lên tính chất vật lí và hàm lượng dinh dưỡng của Mãng cầu xiêm sấy dẻo (Annona muricata L.)=Effect of soluble solids content and convection drying temperature on physical properties and nutrient content of Soursop’s jelly drying process (Annona muricata L.)

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Tác giả: Dương Vũ Nguyễn, Hồng Khôi Nguyên Nguyễn, Nhân Quyền Nguyễn, Phú Thương Nhân Nguyễn, Văn Thịnh Phạm, Thị Phương Nhu Trần, Thị Phương Uyên Trần, Thị Quý Trần, Thị Yến Nhi Trần, Tấn Thành Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2020

Mô tả vật lý:

Bộ sưu tập: Metadata

ID: 474093

Thêm vào giỏ

Mãng cầu xiêm được biết đến như một loại trái cây có nhiều lợi ích cho sức khỏe. Ở Việt Nam, với sản lượng lớn, ngoài cách sử dụng tươi, Mãng cầu xiêm được sử dụng để cho ra các sản phẩm khác cũng được quan tâm. Nghiên cứu này nhằm xác định ảnh hưởng của quá trình sấy đối với thành phần dinh dưỡng, như hàm lượng protein, hàm lượng tro, chất béo, màu sắc, TAA (tổng hàm lượng axit ascorbic) và TPC (Tổng hàm lượng phenolics) của Mãng cầu xiêm sấy dẻo. Thông qua quá trình gia nhiệt ở nhiệt độ 55°C, 60°C và 65°C, các tiêu chí đánh giá có những thay đổi đáng kể khi bổ sung syrup đường (60°Brix) ở mức 10-15-20%. Hầu hết phần trăm hàm lượng tro và chất béo trong mẫu không bị ảnh hưởng. Hàm lượng Nitơ cao nhất đạt được ở nồng độ chất rắn hòa tan 20% lần lượt là 2,63 ± 0,10c và 2,59 ± 0,03d ở 60 và 65°C. Hơn nữa, TAA và TPC giảm sau quá trình sấy. Khoảng 64,18% TAA được giữ lại khi sấy ở 65°C (20% syrup) và TPC là 38,40% (55°C, 20% syrup). Nhìn chung, trong không gian màu L* của tất cả các mẫu có ý nghĩa bị ảnh hưởng nhưng giá trị này cho kết quả nằm trong vùng màu trắng đục, giá trị a* và b* tăng sau khi sấy. Thông số màu Lab* có ảnh hưởng đến điểm số đánh giá cảm quan sau này của sản phẩm. Thông số có khả năng chọn lựa trong khảo sát này 55°C với 20% syrup đường dựa trên tiêu chuẩn về hàm lượng TAA và TPC…With demand for soursop and large harvested output in Vietnam. Requires post-harvest processing technology. On the other hand, examine the effect of the process on the characteristics of soursop. This study aims to determine the effect of drying on nutrient components such as protein content, ash content, fat, color, TAA (total ascorbic acid content) and TPC (Total phenolics content) of soursop. Through heating at 55°C, 60°C and 65°C, the evaluation criteria have significant changes when adding syrup (60°Brix) at 10-15-20% . Most percent of ash and fat content in the sample is not affected. The highest nitrogen content was achieved at 20% dissolved solids concentrations of 2.63 ± 0.10c and 2.59 ± 0.03d at 60 and 65°C, respectively. Moreover, TAA and TPC decreased after the process, about 64.18% TAA was retained when drying at 65°C (20% syrup) and TPC was 38.40% (55°C, 20% syrup). In general, in the L color space of all meaningful samples is affected but this value gives the result in the white area, the a and b values increase after drying. Lab* color parameters affect the later sensory evaluation score of the product. Parameter has the ability to select in this survey 55°C with 20% sugar syrup based on TAA and TPC content standards, some remaining factors with lower coefficient.

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