ผลของอุณหภูมิและระยะเวลาการอบแห้งต่อปริมาณสารเบต้าแคโรทีนและสมบัติทางกายภาพของผลิตภัณฑ์มะยงชิดออสโมซิส
Effects of Drying Temperatures and Times on the Beta-Carotene Content and Physical Properties of Osmosis Mayongchit Product
Keywords:
มะยงชิด, ออสโมซิส, การอบแห้ง, ซูโครส, เบต้าแคโรทีน, mayongchit, osmosis, drying, glucose, beta-caroteneAbstract
การวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของอุณหภูมิและระยะเวลาการอบแห้งต่อปริมาณสารเบต้าแคโรทีนและสมบัติทางกายภาพของผลิตภัณฑ์มะยงชิดออสโมซิส โดยนำมะยงชิด (Bouea macrophylla Giff.) พันธุ์ทูลเกล้าหั่นเป็นชิ้นขนาดประมาณ 2x3x0.5 cm. (กxยxส) ออสโมซิสในสารละลายซูโครส 50ºBrix เป็นเวลา 5 hr พบว่ามะยงชิดสดความชื้น 65.14%wb และลดลงหลังการออสโมสซีสที่ 47.87%wb หลังการอบแห้งใช้เวลาเท่ากับ 330, 180 และ 130 min ที่อุณหภูมิ 50, 60 และ 70ºC ตามลำดับ เพื่อให้ได้ความชื้นสุดท้ายประมาณ 18%wb และค่าวอเตอร์แอคติวิตี้ (aw) ต่ำกว่า 0.6 ให้ลักษณะของอัตราการลดลงของความชื้นในการอบแห้งมีความสัมพันธ์ไม่เป็นเชิงเส้นกับเวลาอบแห้ง และที่อุณหภูมิการอบแห้งสูง (70°C) มีค่าอัตราการอบแห้งสูงสุด 6.719 g/hr จากนั้นวิเคราะห์สมบัติทางเคมีกายภาพพบว่าการเพิ่มอุณหภูมิในการอบแห้งมีผลทำให้สีของผลิตภัณฑ์มีแนวโน้มเข้มขึ้นสังเกตได้จากค่าความแตกต่างสีโดยรวม (DE*) มีแนวโน้มสูงขึ้นสอดคล้องกับการลดลงของความสว่าง (L*) และค่าความเป็นสีเหลือง (b*) ในขณะที่ค่าความเป็นสีแดง (a*) เพิ่มขึ้นการอบแห้งที่อุณหภูมิสูงโมเลกุลน้ำน้อยลงทำให้ค่าปริมาณของแข็งที่ละลายได้ทั้งหมด (TSS) เพิ่มสูงขึ้น เนื้อสัมผัสของผลิตภัณฑ์แข็งขึ้นให้ค่าสูงสุดที่การอบแห้ง 70ºC เท่ากับ 10.42 N ในส่วนปริมาณสารเบต้าแคโรทีนให้ค่าสูงสุดกับมะยงชิดสดเท่ากับ 0.448 mg/100 g FW และลดลงหลังการออสโมซิสร่วมกับการอบแห้ง 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 (70ºC) 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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