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Effect of drying methods on properties of green curry powder
Author(s)
Chaloeichitratham, Natthacha
Mawilai, Pornkanya
Pongsuttiyakorn, Thadchapong
Pornchalermpong, Pimpen
Date Issued
August 14, 2018
Type
Conference Paper
Abstract
In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.
Citation
Matec Web of Conferences, 192, 2018