Study of Gac Fruit Aril Powder Enrichment in the Production of Ready-to-Drink from Medicinal Mushrooms Blended Chrysanthemum
Article Sidebar
Main Article Content
Abstract
The objective of this research was to investigate the optimum conditions for drying medicinal mushrooms and gac fruit aril. The quantities of gac fruit aril powder toward the qualities of ready to drink medicinal mushrooms and chrysanthemum juice were performed. The study of the optimum time for drying golden needle, Tremella mushroom and gac fruit aril was dried at 70°c. It was found that the suitable time for drying golden needle mushroom and Tremella mushroom was 24 hours while the proper one for gac fruit aril was 22 hours. The production of medicinal mushrooms consisted of 2.5 g of golden needle, Tremell mushroom and 15 g of chrysanthemum and blended gac fruit aril and chrysanthemum beverage which were gac fruit powders (1.0, 1.5, 2.0 and 2.5%) by weight. The physical qualities of medicinal mushrooms blended with gac fruit aril and chrysanthemum beverage as brightness, redness, yellowness and sedimentation volume were detected. The chemical properties including pH, total acidity, total soluble solid and lycopene were determined. The microbiological quality was analyzed as total microorganism. The sensory quality in color, odor, taste and overall acceptability was done by 9-points hedonic scale. The results showed that brightness, redness, yellowness, pH, total acidity, total soluble solid and lycopene (excepted for total soluble solid) in all treatments were significantly different. The treatment showed that an increase in the amount of gac fruit aril resulted in a rise in the percentage of acidity and lycopene. The microbiological results showed that there were no microorganisms in all treatments. As for the sensory quality in terms of color, odor, taste, and overall acceptance, it was found that all values were statistically significant (p<0.05). However, the higher levels of gac fruit aril cause a decrease in all sensory scores. The panelists gave the highest acceptance scores in Treatment 1 which enriched 1% of gac fruit aril on taste and overall acceptance values of 6.93 and 7.06, respectively.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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.
References
AOAC. 2000. Official method of analysis. 17th ed. Association of Official Chemists, Washington D.C.
Boonpoo, S., Sirisansaneeyakul, S., Jittanit, W., Parakulsuksatid, P., Songpim, M., Mongkolkarn, D. and Khuenpet, K. 2003. Development of processing of gac fruit powder, pp. 247-254. In Proceedings of 52nd Kasetsart University Annual Conference: Agro Industry. Kasetsart University, Bangkok. (in Thai)
Charoenphun, N. and Sophe, G. 2018. Healthy drinks from mushrooms and longan. Journal of Science and Technology 28(3): 480-493. (in Thai)
Chenung, P.C.K. 1996. Dietary fiber content and composition of some cultivated edible mushroom fruiting bodies and mycelia. Journal of Agricultural and Food Chemistry 44(2): 468-471.
Chenung, P.C.K. 1997. Chemical evaluation of some lesser known edible mushroom mycelia produced in submerged culture from soy milk waste. Food Chemistry 60(1): 61-65.
FDA Bacteriological Analytical Manual (BAM). 2008. Chapter 3 and 18. Available Source: http://www.fda.gov/ Food/ Science Research/Laboratory Methods/Bacteriological Analytical Manual BAM/default.htm, October 13, 2008.
Hobbs, C. 1995. Medicinal mushrooms: an exploration of tradition, healing and culture. Botanica Press, Summertown.
Inchan, C. 2002. Drying of Pleurotus Sajor-Caju by a solar modular dryer. Master Degree of Mechanical Engineering Thesis, King Mongkut’s University of Technology Thonburi. (in Thai)
Nuangpirom, P., Techapunratanakul, N., Panta, S., Maneewan. D. and Chitanu, K. 2018. Potential development and capacity building for mushroom product processing: Case study of Sukprasert Mushroom Farm. Journal of Socially Engaged Scholarship Rajamangala University of Technology Lanna 2(2): 41-51. (in Thai)
Nuankhaekul, S. 2004. Development of corn beverage supplemented with dietary fiber from residue from corn milk production process. Master Degree of Science Thesis, King Mongkut’s University of Technology Thonburi. (in Thai)
Phamonprawat, K. 2013. Gac, a very valuable local plant. 1st ed. Phan villager publishing house, Bangkok. (in Thai)
Phonprapai, C., Oontawee, S., Sukaim, J. and Thongsong, P. 2019. Influences of extraction methods on extraction yield and antioxidant activity of Thai herbal extracts. Thai Journal of Science and Technology 8(5): 493-508. (in Thai)
Punkaew, T., Hnongkhunsan, K. and Baipong, S. 2016. The appropriate amount of maltodextrin for gac aril powder processing. Journal of Food Science and Technology 1: 1-10. (in Thai)
Rueangthurakit, W., Patanathavorn, N. and Wongpakdee, C. 2015. Mushroom drying by hot air. Bachelor Degree of Mechanical Engineering Thesis, Burapa University. (in Thai)
Saengow, K., Katipun, Y., Suttihanalert, W., Yoovidhya, T. and Rattanasomboon, N. 2001. Effect of drying condition on shiitake mushroom flavor. Journal of Research and Development King Mongkut’s University of Technology Thonburi 44(3): 285-297. (in Thai)
Stamets, P. 2000. Growing gourmet and medicinal mushrooms. Speed Press, California.
Suwanno, S. and Maksuwan, S. 2010. Production of extracted medicinal mushrooms juice ready-to-drink. Journal of King Mongkut’s University of Technology North Bangkok 20(2): 278-288. (in Thai)
Tanongkankit, Y., Narkprasom, K. and Narkprasom, N. 2016. Effect of Processing on Physical Property and Carotenoid Content in Natural Food Colorant from Gac aril. Journal of Food Technology Siam University 11(1): 47-57. (in Thai)
Tantaphanichakul, R. 2004. Food Chemistry. 2nd ed. Ramkhamhaeng University Press, Bangkok. (in Thai)
Ulziijargal, E., Yang, J.H., Lin, L.Y., Chen, C.P. and Mau, J.L. 2013. Quality of bread supplemented with mushroom mycelia. Journal of Food Chem 138(1): 70-76.
Wirivutthikorn, W. 2018. Effect of ratio of okra gac fruit and passion fruit on color and preferences of mixed juice. International Journal of Food Engineering 4(3): 212-215.
Wiriyajaree, P. 2002. Experimental design. 2nd ed. Department of Product Development Technology, Faculty of Agro Industry, Chiang Mai University, Chiang Mai. (in Thai)
Wongbasg, C., Jangchud, K., Jangchud, A., Tungtrakul, P. and Tadakittisarn, S. 2009. Germination condition affecting the physical and chemical properties of germinated glutinous brown rice flour, pp. 630-638. In Proceedings of 47th Kasetsart University Annual Conference: Agro Industry. Kasetsart University, Bangkok. (in Thai)
Wuttithammavej, W. 2009. Thai herbs. 3rd ed. Silp Siam Packaging and Printing, Bangkok. (in Thai)
Yuenyongputtakal, W., Limroongreungrat, K., Chaipanand, P. and Srimuang, T. 2017. Effect of hot air drying temperature and time on qualities of enoki mushroom (Flammulina velutipes) powder produced from uncommonly consumed part. Journal of Science and Technology 25(6): 1001-1014. (in Thai)