Effect of Fresh Plum Substitution with Pickled Plum on the Properties of Umeshu Product

Authors

  • Sakunkhun Makkhun School of Agriculture and Natural Resources, University of Phayao
  • Yuparat Potisate School of Agriculture and Natural Resources, University of Phayao
  • Sumana Leaungthitikanchana School of Agriculture and Natural Resources, University of Phayao

Keywords:

umeshu, plum, plum liqueur, pickled plum

Abstract

This study aimed to replace fresh plum with salted pickled plum in umeshu product.  Pickled plum was desalted by soaking in water for 24 and 48 h. Desalted pickled and fresh plum were mixed with 40% alcohol to produce umeshu  at a ratio of 100:0, 75:25, 50:50, 25:75 and 0:100 (w/w). The physicochemical properties of umeshu was determined during 180 days of the incubation time. The total soluble solid and total acid of umeshu of all treatments were increased, while the pH was decreased with increasing incubation time. L* a* b* of all treatments were increased. The sensory evaluation was carried out by using 9-point hedonic scale with 30 panelists. The result showed that treatment with a ratio of 75:25 and 50:50 had the highest liking score for odor, flavor, transparency and overall liking. Moreover, umeshu from desalted pickled plum with 48 h soaking time had higher score in color, odor, flavor, transparency and overall liking than 24 h soaking time.

Author Biographies

Sakunkhun Makkhun, School of Agriculture and Natural Resources, University of Phayao

Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.

Yuparat Potisate, School of Agriculture and Natural Resources, University of Phayao

Division of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.

Sumana Leaungthitikanchana, School of Agriculture and Natural Resources, University of Phayao

Division of Biotechnology, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.

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Rajamangala University of Technology Srivijaya Research Journal

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Published

2021-11-04

How to Cite

Makkhun, S., Potisate, Y., & Leaungthitikanchana, S. (2021). Effect of Fresh Plum Substitution with Pickled Plum on the Properties of Umeshu Product. Recent Science and Technology, 13(3), 732–741. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/245575

Issue

Vol. 13 No. 3 (2021): September - December 2021

Section

Research Article

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The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.