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    Item type:Publication,
    Product Development of Purple Sweet Potato Mixed with Shallots Jam
    (2023-05-01)
    Sai-Ut, Samart
    ;
    Chotphruethipong, Lalita
    ;
    Pongsetkul, Jaksuma
    ;
    Fuangpaiboon, Nattavong
    ;
    Chunkra, Apiradee
    Shallots and purple sweet potatoes often encounter the falling prices situation, thus their processing as the new product helps to increase the value-added. The purpose of this research was to study the ratios of pounded shallot to mashed purple potato for jam production, the quantity of pectin, and the chemical and physical characteristics of the developed jam. Firstly, the optimum formulation for preparation of jam from purple sweet potato and shallot was sensorial evaluated using a 9-pointed hedonic scale. The result was found that the highest sensory acceptance score by the panelists (n = 30) was observed in jam containing purple sweet potato and shallot in the ratio of 25: 75 (w/ w) . Furthermore, adding of 2% pectin in the selected formulation received significantly higher sensory scores for texture and overall acceptability than other samples (p <0.05). The optimum formulation of purple sweet potato and shallot jam consisted of crushed shallots, mashed purple potatoes, water, sugar, lime juice, salt and pectin in amounts of 8.29%, 24.87%, 33.16%, 31.17%, 0.50%, 0.01% and 2.00%, respectively.
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    The roles of calcium lactate on bruised damage in papaya fruit
    (2018-11-01)
    Khurnpoon, L.
    ;
    Siriphanich, J.
    Bruise damage reduces postharvest quality and it was rejected by consumer. Lack detail about bruise mechanism reported in papaya fruit, the prevention and reduction of postharvest loss were limited. The tissue softening as a result in the change of cell wall solubility and depolymerization including changes in physical properties were following bruise damaged. The maintaining cell wall integrity by calcium lactate application before bruising was tested. Papaya fruits were non-dipped or dipped in 2% calcium lactate solution at 55°C for 5 minutes, then air dried at room temperature for 1 hour. Two groups of fruit sample were separated; one group was impacted from height level at 75 cm while the other was nonimpacted. The result showed that bruise treatment reduced skin lightness, chroma and hue angle especially in 'Khak dam' papaya, but could maintain by calcium lactate application. This treatment also preserved the reduction of fruit firmness by 4 days concomitant with the solubilization of pectin during bruising was reduced by calcium lactate treatment. Water-, Na <inf>2</inf> CO <inf>3</inf> - and potassium hydroxide-soluble fraction were low in calcium lactate treatment both with and without bruise damage. Non-significant different between non-dipped and dipped in calcium lactate in TSS, skin color development and fresh weight loss in bruise treatment. However, calcium lactate treatment reduced the increase in bruise area of 20 and 10% in 'Khak dam' and 'Holland' papaya, respectively. Fruit decay incidence was 5% low in fruit treated with calcium lactate following bruise damage than non-dipped.
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