ผลของสภาวะการต้มและการทำแห้งต่อคุณภาพของลูกประ

donrudee pichairat; Nopparat Mahae

Authors

donrudee pichairat Program in Food Industry, Faculty of Science and Fisheries Technology, Rajamangala University of Technology Srivijaya Trang Campus, Sikao, Trang 92150, Thailand.
Nopparat Mahae Program in Food Industry, Faculty of Science and Fisheries Technology, Rajamangala University of Technology Srivijaya Trang Campus, Sikao, Trang 92150, Thailand.

Keywords:

Pra seed, boiling, drying

Abstract

The experiment was conducted to determine the effect of different boiling and drying conditions on the quality of Pra seed (Elateriospermun tapos Blume). The conditions examined the concentration of the solution used for boiling (2% sodium chloride and 0%, 0.5%, 1.0%, and 1.5% citric acid), boiling time (15, 20, and 30 minutes), and drying temperature (60, 80, and 100 ^oC). The objective was to identify the optimal process for producing dried Pra seed.
The findings indicated that the concentration of the boiling solution, boiling time, and drying temperature significantly affected the color, moisture, fat, and protein content change and reduced the total cyanide content in Pra seed (p<0.05). The optimal method for producing dried Pra seed involved boiling the seed in a solution consisting of 2% salt and 1% citric acid (w/v). The ratio of Pra seed to solution was 1:5 (w/v). The boiling process occurred at a temperature of 90±5 ^๐C for 20 minutes. Subsequently, the seed was dried in a tray dryer at 80 ^๐C for 210 minutes. The dried Pra seed had a higher L* value and fat content, lower moisture content, and total cyanide content than raw Pra seed. The moisture content of the dried Pra seed was 3.78%, while the fat and protein contents were 29.43% and 14.10% of the dry weight, respectively. It had a total cyanide content of 47.79 mg/kg dry weight. Additionally, it contained phenolic content of 46.52 mg gallic acid equivalents per 100 g dry weight, DPPH radical scavenging capacity of 8.83 mg ascorbic acid equivalents per 100 g dry weight, and ferric reducing antioxidant power of 5.92 mg gallic acid equivalents per 100 g dry weight. These findings indicated that the dried Pra seed produced was high-quality, safe, and suitable for consumption.

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