Food Decorating Longan

Authors

  • Renu Pinthong Department of Food Science and Technology, Faculty of Agro-Inndustry, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Chanhom Somsa-gnuan Department of Food Science and Technology, Faculty of Agro-Inndustry, Chiang Mai University, Chiang Mai 50200, Thailand.

Keywords:

decoration, longan, Edoor, firmness, calcium chloride

Abstract

Food Decorating Longan was prepared by increase in firmness of longan, cv. Edoor both thick and thin peel was conducted by vacuum infiltration with calcium chloride solution and heated at 80°C for different periods of time. Experiments showed that soaking both varieties in 0.7% calcium chloride solution for 2 hours followed by heating them at 80°C for 15 minutes was the most effective method, although their firmness was still less than green and red cherries and egg-plants sold in market. Sensory evaluation of dyed and undyed longan (Beawkheaw) and undyed longan (Edoor) indicated that most dyed and undyed longans were judged to be in the level of “slightly like” , except green longan cv. Beawkheaw was judged to be in the level of indifferent.

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Published

1994-06-30

How to Cite

Renu Pinthong, and Chanhom Somsa-gnuan. 1994. “Food Decorating Longan”. Agriculture and Natural Resources 28 (2). Bangkok, Thailand:283-97. https://li01.tci-thaijo.org/index.php/anres/article/view/241406.

Issue

Vol. 28 No. 2 (1994): April-June

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.