Production of Longan Powder Using Hot Air Drying for Sprinkling on Nama Chocolate


  • Mayuree Chompoo Lampang Rajabhat University
  • Sukhuntha Osiriphun Chiang Mai University


Hot air drying, Maltodextrin, Longan powder, Nama chocolate


The aim of this study was to determine the optimal drying condition for longan powder using hot air and the suitable amount of maltodextrin to act as an anticaking agent in longan powder production. Longan powder was produced from semi-dried longan, containing a moisture content of approximately 11%. The drying experiments were carried out at temperatures of 60, 95, 100, and 105°C for durations of 80, 85, and 90 min. The obtained longan powder was subsequently used for sprinkling on nama chocolate. Analysis of the physical and chemical properties and sensory evaluation of the products were conducted. The results of this study showed that the optimal drying condition for longan powder was found at a hot air-drying temperature of 100ºC for 90 min. The suitable amount of maltodextrin for anticaking of the longan powder was 10% by weight of the product. According to the consumer panel (n = 50) evaluation of longan powder sprinkled on nama chocolate, it was found that the medium liking score was 42% (mean score = 6.60±1.22) for the appearance and 34% (mean score = 6.36±1.42) for the odor. The “very like” score was 62% (mean score = 7.78±0.76) for the taste and the overall liking score for the samples was 58% (mean score = 7.56±0.80). Out of the 50 participating consumers, 86% accepted and were willing to buy the product.


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How to Cite

Chompoo, Mayuree, and Sukhuntha Osiriphun. 2018. “Production of Longan Powder Using Hot Air Drying for Sprinkling on Nama Chocolate”. Food and Applied Bioscience Journal 6 (Special):144-52.