การผลิตเม็ดบีดส์น้ำเสาวรสด้วยเทคนิครีเวิร์สสเฟียริฟิเคชัน
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Abstract
Reverse spherification is a technique use in modernist cuisine, which is termed as molecular gastronomy. It is a technique that is now gaining more importance in the modern food market. The present study aims to find out the optimum conditions for production of passion fruit beads by reverse spherification. The influences of calcium lactate concentration (0.5 and 1.0 g/100g) and gelation time (5 and 10 mins) were evaluated. Results showed that the optimum condition was 1.0 g/100g of calcium lactate solution and 10 mins of gelation time. The beads soaked in calcium lactate solution were decreased in diameter (p < 0.05), which average diameter of beads was in the range of 6.70-6.87 mm. As the concentration of calcium lactate increased, the hardness increased but the swelling capacity decreased. The effect of fresh and used sodium alginate solutions and gelling temperature (5 and 25 ˚C) were also studied. Utilization of fresh sodium alginate solution at 5 ˚C rendered the bead with greater in, than other treatments with lowest in bead swelling (p < 0.05).
Keywords: reverse spherification; passion fruit; alginate; beads; molecular gastronomy
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References
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