Production of dried ivy gourd sheet as a health snack = การผลิตผักตำลึงแผ่นอบแห้งเป็นอาหารว่างเพื่อสุขภาพ


สุวจี แสนคำ


วิทยานิพนธ์. (2008) 115 หน้า



Ivy ground (Coccinia grandis) is well known as a rich source of ß-carotene. To add value to the fresh leaves, a process to produce dried ivy grourd sheet as a health snack was developed in this study. The effects of pretreatment, i.e., blanching isn NaCl solution (0-3% w/v), and drying methods, i.e., hot air drying and vacuum drying (controlled pressure at 7 kPa) at 60-80 °C , on the drying characteristics and quality of dried ivy groud sheet were investigated. The results showed that blanching in higher NaCl concentrations and for longer time resulted in the samples with lower initial moisture contents. The drying time to reach the desired moisture content (3.0-4.5% dry basis) was also shorter. Blanching in NaCl solution could also improve the color and texture of dried ivy gourd sheet compared with the sample pretreated by hot water blanching. For the effect of the drying method, it was found that vacuum drying could provide faster drying, hence reduced time to dry the samples. By making a comparison at a similar drying temperature, vacuum drying could provide better retention of ß-carotene and chlorophyll. Howerver, no significant differences in texture of the dried samples were observed