Suitable Temperature and Combined Pretreatment Methods on Quality of Caulerpa Lentillifera
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Abstract
C. lentillifera is the seaweed that has high nutritional value, and it has been promoted to commercial culture. However, fresh C. lentillifera was a short shelf-life after harvesting. The product development of the ready-to-eat dried C. lentillifera was necessary for extending the product shelf life to increase product distribution and opportunities for consumer convenience. This product development studied the drying temperature at 40, 50, 60, and 70ºC and the effects of pretreatment on product quality. The pretreatment methods were in two groups: blanching and non-blanching, which sample in each group was soaked in 0.5% citric acid or 0.5% calcium chloride. The result showed that the aw in all samples showed lower than 0.45 since 150 min. The swelling capacity of dried samples at 50 ºC and 60ºC had similar values. Then, the suitable condition of dried C. lentillifera was at 50ºC for 180 min.
The influence of pretreatment for drying C. lentillifera indicated that the use of citric acid or calcium chloride provided a higher moisture content than the other samples (p<0.05). However, soaked C. lentillifera in citric acid affected the product color, which more decreasing of color value than other samples. The sensory evaluation resulted that all samples’ sensory attributes showed the range of like moderately to like very much. Thus, the process of dried C. lentillifera in this research produce by blanching or non-blanching combined with calcium chloride soaking as a pretreatment method and drying at 50ºC for 180 min. This finding could be used as a guideline for developing ready-to-eat dried C. lentillifera for further commercialization.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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