Production of Canned Longan Stuffed with Mango in Syrup and Canned Longan in Orange Juice for the Farmer Groups

Abstract

 The  objective of this research is to study for consumers attitude and the production of canned longan and/or with other fruits juice for the farmer groups. It was carried out in Chiang Mai province during  October 2005 to September 2007. The results were found from the survey that 26.77 and  25.76% of the consumers were interested in canned longan stuffed with mango in syrup and canned longan in orange juice respectively. The syrup for the canned longan stuffed with mango has been made form 72% water, 27.65%  sugar, 0.35% citric acid. For orange juice, the ingredients are 80% orange juice, 19.3% sugar, 0.5% salt, and 0.2% citric acid. The sterilization process of these two products was performed using water at temperature higher than 900C for 25-30 minutes. The result from the analyses of physical properties, chemical characteristics, micobiological tests, sensory evaluation, and heavy metal properties heavy metal properties had been under the standard requirement. The production costs of canned longan stuffed with mango in syrup and canned longan in orange juice were 41.80-46.18 and 57.83-64.03 baht/can respectively. When these products were stored for 10 months, it was observed that both products had higher tin contents but not over than 250 mg/kg, other qualities of products were still within the controlled specification and acceptable by consumers.