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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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    OPTIMIZATION OF THE OSMOTIC DEHYDRATION PROCESS FOR IMPROVING THE QUALITY OF VACUUM-FRIED “VINH CHAU” SHALLOTS AT THE PILOT STAGE
    (2023-01-01)
    Tai, Ngo Van
    ;
    Thuy, Nguyen Minh
    Background. Osmotic treatment is necessary to reduce the oil on the vacuum-fried product. However, the nutrition of the treated sample is also affected, especially bioactive compounds. Materials and methods. The Box-Behnken model was applied to evaluate the change in bioactive compounds of vacuum-fried shallots during osmotic dehydration in the pilot-scale plan. Three factors of osmotic treatment were examined, namely the concentration of maltodextrin (30–50%), concentration of citric acid (0.1–0.2%), and dehydration time (15–45 minutes). The frying conditions were constantly set at a temperature of 120 ±1oC with a vacuum of 680 mmHg for 8 minutes. Results. The results showed that all factors significantly affected the content of phenolics and flavonoids in the sample. The optimal condition of the dehydration process was found to be 38.9% maltodextrin and 0.17% citric acid in the soaking medium, and the soaking time was 31.9 minutes. The sample’s total phenolic and flavonoid content in optimal conditions were 12.44 mgGAE/g and 1841.73 μgQE/g, respectively. Conclusion. The quality of vacuum-fried shallots was greatly affected by osmotic dehydration conditions. It was also found that under optimal conditions the biological compounds of the product are still maintained at a high level. Further studies on the techno-economic value of the product for commercialization should be considered.