Proceeding2562

937 การประชุมวิชาการระดับชาติมหาวิทยาลัยทักษิณ ครั้งที่ 29 ประจ�ำปี 2562 วิจัยและนวัตกรรมเพื่อการพัฒนาที่ยั่งยืน Effect of Boiling on the Quality Change of Boletus griseipurpureus Corner Donrudee Pichairat 1* and Nopparat Mahea 2 Abstract Introduction : Boletus griseipurpureus Corner is wild edible mushroom that found on the area of Corymbia citriodera . The taste is bitter and popular in the South of Thailand. In consumption Boletus griseipurpureus Corner is boiling with sodium chloride solution or with sodium chloride solution and Tamarind leaves for de- creasing bitter taste. The boiling is important method for preparing good quality of Boletus griseipurpureus Corner because it can reduct the bitter taste and mucus of Boletus griseipurpureus Corner. Objective : To investigate the suitable boiling condition for prepartion the Boletus griseipurpureus Corner for consumption. Method : Effect of boiling solution type (4% sodium chloride solution and 4% sodium chloride and 0.2, 0.3, 0.4% citric acid solution), time (5 and 10 mins) and number of boiling (1 and 2 times) on the quality of Boletus griseipurpureus Corner, the nutrition value and antioxidant properties of boiled Boletus griseipurpureus Corner were investigated. Results : The boiling effected to Boletus griseipurpureus Corner which change its colour into dark, its texture was soften and bitter taste was decrease. The pH of boiled Boletus griseipurpureus Corner was decrease fol- lowing the concentration of citric acid in boiling solution, and time, and number of boiling increased. While sodium chloride content of boiled Boletus griseipurpureus Corner increased following the increase of time and number of boiling. The suitable boiling condition of Boletus griseipurpureus Corner was 4% Nacl and 0.3% citric acid solution (w/v). The ratio between the mushroom and boiling solution was 1:5 w/v for 10 mins. In this boiling condition the boiled mushroom had the most of mean sensory score on overall acceptance. The protein content and antioxidant properties of boiled Boletus griseipurpureus Corner were lower than fresh Boletus griseipurpureus Corner (p‹0.05) Conclusion : The boiling of Boletus griseipurpureus Corner with sodium chloride and citric acid solution reduced the bitter taste and made suitable quality Boletus griseipurpureus Corner for consumption. However the boiling method should do in appropriate of concentration of boiling solution, time (mins) and number (times) of boiling because it effected for the taste and texture of boiled Boletus griseipurpureus Corner. Keywords : Boletus griseipurpureus Corner, boiling, quality