- Title
- Gac aril processing technology
- Creator
- Kha, Tuyen C.; Nguyen, Minh H.
- Publisher Link
- http://dx.doi.org/10.1079/9781789247329.0000
- Publisher
- CABI
- Resource Type
- book chapter
- Date
- 2022
- Description
- This chapter reports on the advances made in the processing of Gac aril on a commercial scale, mainly drying. Enzyme was found useful in the separation of the aril from the seed. Pre-treatment with ascorbic acid or sodium metabisulfite was found to enhance the quality of the dried aril. Comparison of spray drying, hot air drying, vacuum drying and heat pump drying against freeze drying was made in terms of colour, total carotenoid content (TCC) and total antioxidant activity (TAA). The use of maltodextrin as an encapsulating agent was found to be beneficial. In addition, Gac aril can be dried into a powder for ease of storage and utilization. In the examination of the Gac powders under the storage conditions studied, it can be concluded that preservation of colour, TCC and TAA in the Gac aril powders was more effective when packed into laminated bags and stored at a temperature of 10°C or lower. Finally, Gac fruit aril powders were found to be easily incorporated into ‘Xoi Gac’, pasteurized Gac powder juice and pasteurized Gac powder milk beverage. During the storage of 30 days under refrigeration the juices and the milk beverages were found to be satisfactory in maintaining an attractive colour and providing a sufficient daily intake of carotenoids. Therefore, Gac fruit aril powder can be used successfully as a natural colourant and a nutrient supplement.
- Subject
- gac aril; spray drying; hot air drying; vacuum drying; heat pump drying
- Identifier
- http://hdl.handle.net/1959.13/1494302
- Identifier
- uon:53759
- Identifier
- ISBN:9781789247299
- Language
- eng
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