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Author มณฑาทิพย์ ยุ่นฉลาด
Titleกรรมวิธีการผลิตหัวปลีและไส้หยวกกล้วยบรรจุกระป๋อง/มณฑาทิพย์ ยุ่นฉลาด ... [และคนอื่นๆ]
Alternative TitleProcessing of canned banana flower and heart of Pseudostem
Imprint2538
Call# IFRPD T960007

CALL # Volume Number Month Year Barcode Status
Available

Journalวิทยาสารเกษตรศาสตร์ สาขาวิทยาศาสตร์
AbstractThe optimum formula of canned banana flower and heart of pseudostem from Kluai Namwa variety were carried out. One kilogram of heart of psuedostem with good texture obtained from 17-18 cm diameter of psuedostem. Chemical composition analysis showed that contents of protein, fat, and ash in banana flower were slightly higher than the heart of pseudostem. A rather high content of tannin (3.75%)in banana flower affected the reddish-brown color changes prior to canning, although soaking in some chemical agents could prevent enzyme browning reaction. Hence, banana flower was not adopted for canning. Pretreatment of heart of pseudostem to prevent eyzyme browning reaction showed that it should be soaked in 0.3% citric acid solution for 3 min prior to canning. Optimum processing time for canned heart of pseudostem in 0.5% of brine in 300x407 can size was 20 min at 250 deg F with Fo value 11 min, for canned heart of pseudostem curry in 307x113 can size were 45 min at 250 deg F with Fo value 31 min. Organoleptic evaluation showed that the panelist slightly preferred the curry prepared by using canned heart of pseudostem in brine to canned heart of psuedostem curry at 7 and 6 of the acceptable score, respectively.
Descriptปีที่ 29 ฉบับที่ 1 ; 55-63
Subjectหัวปลีบรรจุกระป๋อง
ไส้หยวกกล้วยบรรจุกระป๋อง
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