full2010.pdf - page 1253

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1. „µ¦Á˜¦¸¥¤ª´ ˜™»—·
‡´—Á¨º °„Ÿ¨Îµ¦°ŠÂ®oŠš¸Éŗo‹µ„®¨nŠ›¦¦¤µ˜· Ĝ£µ‡˜³ª´œ°°„ °ŠÅš¥ š¸É¤¸œµ—Ä„¨oÁ‡¸¥Š„´œ ¤¸ ¨´„¬–³
Ÿ¨¤¼¦–r ¨oµŠšÎµ‡ªµ¤³°µ— ¨³°Â®oŠ—o ª¥˜¼o°¨¤¦o°œš¸É°»–®£¼¤· 60 °Š«µÁŽ¨ÁŽ¸¥ Áž}œÁª¨µ 3 ´ÉªÃ¤Š
(Singthong et al., 2007) „³Ÿ¨Îµ¦°ŠÂ®o ŠÁ¡ºÉ°Â¥„Á¤¨È—£µ¥Äœ°°„ nªœš¸ÉÁ®¨º°˜n°Åžœ¸Ê‹³Á¦¸¥„ªn µ “ε¦°ŠÂ®o Š”
Ž¹É Šž¦³„°—oª¥Áž¨º°„ „µ„Ä¥ ¨³ÁœºÊ°Îµ¦°Š Á„ȝ¦´„¬µÄœ™»Šžd—œ·šš¸É°»–®£¼¤·®o°ŠÁ¡ºÉ°ÄoĜ„µ¦š—¨°Š˜n°Åž
2. „µ¦„´—Â¥„ÁœºÊ°Îµ¦°Š
«¹„¬µž{‹‹´¥„µ¦Â¥„ÁœºÊ°Îµ¦°Š˜n°ž¦·¤µ–Ÿ¨Ÿ¨·˜ ŗo„n °´˜¦µn ªœÎµ¦°ŠÂ®oŠ˜n°œÊε (1:50, 1:75 ¨³ 1:100)
°»–®£¼¤· (30, 60 ¨³ 80 °Š«µÁŽ¨ÁŽ¸¥) ¨³¦³¥³Áª¨µ (6 ¨³ 12 ´ÉªÃ¤Š) ץn ε¦°ŠÂ®oŠÄœœÊεš¸É°´˜¦µn ªœÎµ¦°Š
®oŠ˜n°œÊε °»–®£¼¤· ¨³Áª¨µ˜nµŠ„´œ ‹µ„œ´ÊœœÎµÎµ¦°Šš¸É—¼—œÊ娳¡°Š˜´ªÄnĜ™»Š˜µ n µ¥ œµ—Á¨È„ ¸Â¥„Á°µÁŒ¡µ³
ÁœºÊ°„¦°Š—oª¥Ÿoµ µªµŠÂ¨³³Á—È—œÊε 10 œµš¸ ´ÉŠœÊ宜´„¨³‡Îµœª–ž¦· ¤µ–Ÿ¨Ÿ¨·˜Ã—¥œÊ宜´„®oŠ (dry weight)
3. „µ¦¢°„¸ÁœºÊ°Îµ¦°Š
„µ¦¢°„¸—oª¥µ¦¨³¨µ¥Å±Ã—¦Á‹œÁž°¦r°°„ÅŽ—r (Hydrogen peroxide, H2O2) š¸É¤¸‡ªµ¤Á o¤ oœ¦o°¥¨³ 1 2
¨³ 3 š¸É°»–®£¼¤· 30 ¨³60 °Š«µÁŽ¨ÁŽ¸¥ Áž} œÁª¨µ 1 ¨³ 2 ´ÉªÃ¤Š (—´—ž¨Š‹µ„ Maes ¨³ Delcour, 2000) œÎµ
ÁœºÊ°Îµ¦°Šš¸ÉŸnµœ„µ¦Â¥„„´——o ª¥£µª³š¸ÉÁ®¤µ³¤ ¤µÂnĜµ¦¨³¨µ¥Å±Ã—¦Á‹œÁž°¦r °°„ÅŽ—r °´ ˜¦µnªœ 1 ˜n°1
š¸É¦³—´‡ªµ¤Á o¤ oœ °Šµ¦¨³¨µ¥Å±Ã—¦Á‹œÁž°¦r°°„ÅŽ—r ¨³°»–®£¼¤· ˜µ¤š¸É„ε®œ— ‡œ°¥nµŠ¤ÉÎ µÁ¤° Á¤ºÉ°‡¦
„ε®œ—Áª¨µ šÎ µ„µ¦¨oµŠ—oª¥œÊÎ µ³°µ—‹œ„¦³š´ÉŠ¤¸ £µª³Áž} œ„¨µŠ „¦°Š—oª¥Ÿo µ oµªµŠÂ¨³³Á—È —œÊε 5 œµš¸ œÎµÁœºÊ°
ε¦°Šš¸Éŗoª´—‡nµ¸ (L*, a*, b*) ץčoÁ‡¦ºÉ°Šª´—¸ Hunter lab (Sanz et al., 2008) ¨³‡ªµ¤®œº— (Viscosity) ץčo
Á‡¦ºÉ°Š Brookfield Viscometer (Naruenartwongsakul et al., 2008)×¥Á˜¦¸¥¤˜´ ª°¥nµŠÁœºÊ°Îµ¦°Šš¸É‡ªµ¤Á o¤ oœ¦o °¥¨³
0.5 (×¥œÊ宜´„®oŠ) ĜœÊ儨´Éœ
4. „µ¦šÎµÂ®oŠÁœºÊ°Îµ¦°Š
œÎµÁœºÊ°Îµ¦°Šš¸ÉŸnµœ„µ¦„´—Â¥„¨³¢°„¸‹µ„ o° 3 ¤µšÎµÂ®oŠ—oª¥ª·›¸„µ¦šÎµÂ®oŠ 3 ª·›¸ ŗo„n „µ¦šÎµÂ®oŠ
ÂnÁ¥º°„ Ȋ (Freeze Dry) š¸É°»–®£¼¤· -40 °Š«µÁŽ¨ÁŽ¸¥„µ¦šÎ µÂ®oŠÂ¨¼„„¨·ÊŠ®¤»œ (Drum Dry) ץčo‡ªµ¤
—´œÅ°œÊεÁ—º°—¨³Ä®o¨¼„„¨·ÊŠ¤¸°»–®£¼¤·°¥¼nš¸Éž¦³¤µ– 110-115 °Š«µÁŽ¨ÁŽ¸¥ ¨³„µ¦šÎµÂ®oŠ—oª¥Á‡¦ºÉ °Š°Â®oŠÂ
˜¼o°¨¤¦o°œ (Hot Air Oven) š¸É°»–®£¼¤· 70 °Š«µÁŽ¨ÁŽ¸¥ —ÁœºÊ°Îµ¦°ŠÂ®o ŠÄ®oÁž}œŸŠ¨³Á°¸¥— œµ— 60 Á¤
ª·Á‡¦µ³®r ¤´˜·šµŠÁ‡¤¸ „µ¥£µ¡ ¨³¤´˜·Á·Š®œoµš¸É °ŠÎµ¦°ŠŸŠš¸ÉŸnµœ„µ¦šÎµÂ®oŠ—oª¥ª·›¸˜nµŠÇ ŗo„n ‡ªµ¤ºÊœ
(Moisture content) (AOAC, 2000) ž¦·¤µ–œÊε°· ¦³ (Water activity, aw) (AOAC, 2000) ‡nµ¸ ( Sanz et al., 2008)
ž¦·¤µ–Ä¥°µ®µ¦ (Dietary fiber) ª·›¸ Enzymetic-gravimetric (AOAC, 2000) ‡ªµ¤µ¤µ¦™Äœ„µ¦—¼—Ž´œÊε (Water
holding capacity, WHC) (Tomotak et al., 2002) °ŠÎµ¦°ŠŸŠ ¨³‡ªµ¤®œº — °ŠÁœºÊ°Îµ¦°Š (Naruenartwongsakul
et al., 2008) ×¥Á˜¦¸¥¤Îµ¦°ŠŸŠš¸É‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.5 (×¥œÊ宜´„®oŠ)
5. „µ¦ž¦³¥»„˜rčo ε¦°ŠŸŠÁž}œµ¦Á¡·É¤‡ªµ¤ oœ®œº—ÄœœÊεžjŠ
«¹„¬µ‡ªµ¤Áž}œÅžÅ—oĜ„µ¦ž¦³¥» „˜rčo ε¦°ŠŸŠ Á¡ºÉ°Áž}œµ¦Á¡·É¤‡ªµ¤ oœ®œº—ÄœœÊÎ µÂžjŠ Áž¦¸¥Áš¸ ¥„´
œÊεžjŠ¼ ˜¦šµŠ„µ¦‡oµ (Ą·, ¼˜¦ A) ×¥œÊεžj Š¼˜¦š—¨°Š (¼ ˜¦ B) š¸ÉÁ˜¦¸ ¥¤Äœ®o°Šž’·´ ˜·„µ¦ Ž¹É Š¤¸ nªœŸ¤ °Š
žjŠµ¨¸¦o°¥¨³ 89 žjŠ¤´œ¦o°¥¨³ 6 ŸŠ¢¼¦o°¥¨³ 4 ¨³Á„¨º°¦o°¥¨³ 1 Ÿ¤„´œÊεÁ¥Èœ (15 °Š«µÁŽ¨ÁŽ¸¥) Ĝ°´˜¦µnªœ