865
P26
Ăĉ
ìíĉ
óú×ĂÜÿćøðŜ
ĂÜÖĆ
îÖćøđÖĉ
éÿĊ
îĚĞ
ćêćúĒúąÿćøăĉ
üđöÖĒêîìŤ
êŠ
ĂÙč
èõćó×ĂÜ
ñúĉ
êõĆ
èæŤ
ñúĕöš
ĒñŠ
îñÿöÝćÖÿĆ
ïðąøéĒúąöąöŠ
üÜ
Effect of Anti-browning agent and Humectant on the Quality of
Mixed Fruit Leather from Pine apple and Mango
íĊ
øüĆ
çîŤ
ǰđìóĔÝÖćý
1*
ǰĒúąđÖþîĊ
÷Ť
ǰéüÜÝĉ
ēî
2
Teeravat Tepjikad
1*
and Kesanee Dungjino
2
ïìÙĆ
é÷Š
Ă
ÖćøóĆ
çîćñúĉ
êõĆ
èæŤ
ñúĕöš
ĒñŠ
îñÿöÝćÖÿĆ
ïðąøéĒúąöąöŠ
üÜǰóïüŠ
ćĂĆ
êøćÿŠ
üîìĊę
đĀöćąÿöÙČ
ĂÿĆ
ïðąøéǰ:ǰöąöŠ
üÜǰ
(50 : 50 ǰöĊ
Ùč
èõćóìćÜÖć÷õćóǰđÙöĊ
ǰĒúąðøąÿćìÿĆ
öñĆ
ÿéĊ
ÖüŠ
ćÿĉę
ÜìéúĂÜĂČę
îǰÜćîüĉ
ÝĆ
÷îĊĚ
ìĞ
ćÖćøýċ
ÖþćĂĉ
ìíĉ
óúÿćøðŜ
ĂÜÖĆ
î
ÖćøđÖĉ
éÿĊ
îĚĞ
ćêćúǰ Öøéàĉ
êøĉ
ÖǰÖøéĒĂÿÙĂøŤ
ïĉ
ÖǰēóĒìÿđàĊ
÷öđöêćĕïàĆ
úĕôêŤ
ǰĒúąÿćøăĉ
üđöÖĒêîìŤ
ǰ(ÖúĊ
đàĂøĂúǰàĂøŤ
ïĉ
ìĂú ǰ
ÝĆ
éÿĉę
ÜìéúĂÜĒïï 3x2 Factorial inǰCRD óïüŠ
ćÖćøĔßš
ÖøéĒĂÿÙĂøŤ
ïĉ
ÖøŠ
üöÖĆ
ïÖúĊ
đàĂøĂúǰñúĉ
êõĆ
èæŤ
ìĊę
óĆ
çîćĕéš
öĊ
Ùč
èõćó
ìćÜÖć÷õćó đÙöĊ
ǰìĊę
ìĞ
ćÖćøìéÿĂïéš
ćîǰÙŠ
ćÿĊ
ǰ L* a* b*) üĂđêĂøŤ
ĒĂÖìĉ
üĉ
êĊ
ðøĉ
öćè×ĂÜĒ×Ę
ÜìĊę
úąúć÷ĕéš
ìĆĚ
ÜĀöéǰðøĉ
öćèÖøé
ìĆĚ
ÜĀöéĒúąðøĉ
öćèÙüćößČĚ
îǰéĊ
ÖüŠ
ćÿĉę
ÜìéúĂÜĂČę
îėǰĂ÷Š
ćÜöĊ
îĆ
÷ÿĞ
ćÙĆ
âìćÜÿëĉ
êĉ
ǰǰ QŒǰ
ǰÙč
èõćóìćÜðøąÿćìÿĆ
öñĆ
ÿēé÷
ÖćøĔĀš
ÙąĒîîÙüćößĂïĒïïǰ9 øąéĆ
ïÙąĒîîēé÷ñĎš
ìéÿĂïǰ30 ÙîǰÝĆ
éÿĉę
ÜìéúĂÜĒïïǰ3*2 Factorial inǰRCBD öĊ
ÙąĒîî
ÙüćößĂïđÞúĊę
÷éš
ćîúĆ
ÖþèąðøćÖäǰÿĊ
×ĂÜñúĉ
êõĆ
èæŤ
ǰÖúĉę
îöąöŠ
üÜǰÙüćöÖúöÖúŠ
ĂöǰÖúĉę
îøÿÿĆ
ïðąøéǰÖúĉę
îøÿöąöŠ
üÜǰÙüćö
đĀîĊ
÷üĀîċ
ïǰĒúąǰúĆ
ÖþèąđîČĚ
ĂÿĆ
öñĆ
ÿǰđìŠ
ćÖĆ
ïǰ7.22, 7.23, 6.58, 6.62, 6.43, 6.70, 6.82ǰĒúąǰ6.52ǰÙąĒîîǰêćöúĞ
ćéĆ
ï
ÙĞ
ćÿĞ
ćÙĆ
â :
ÿĆ
ïðąøé öąöŠ
üÜ ÿćøðŜ
ĂÜÖĆ
îÖćøđÖĉ
éÿĊ
îĚĞ
ćêćú ÿćøăĉ
üđöÖĒêîìŤ
Abstract.
The development of mixed fruit leather from pine apple and mango. An appropriate ratio was
pine apple : mango (50:50). This formula had good physio-chemical and sensory quality. This research
study on the effect of anti-browning agent citric acid, ascorbic acid, potassium meta-bisulfite) and
humectants (glycerol, sorbitol with 3x2 Factorial in CRD experiment. The results showed that using of
ascorbic acid with glycerol ; the mixed fruit leather had the significantly better quality QŒǰ
of
color value L* a* b*) water activity total soluble solids, total acidity (as citric acid), and moisture
content than others. The sensory quality evaluation by 9-point hedonic scaling test with 30 panels in
3*2 Factorial in RCBD experiment had average scores in an appearance, the color of the product, an
aroma of mango, taste balance, pine apple flavor, mango flavor, toughness of product and texture was
7.22 7.23 6.58 6.62, 6.43 , 6.70 , 6.82 and 6.52 points, respectively.
Keywords:
Pine-Apple, Mango Anti-Browning Agent, Humectant
1
ĂćÝćø÷Ť
ÿć×ćĂč
êÿćĀÖøøöđÖþêø Ùèąüĉ
ì÷ćýćÿêøŤ
ĒúąđìÙēîēú÷Ċ
ÖćøđÖþêø öĀćüĉ
ì÷ćúĆ
÷đìÙēîēú÷Ċ
øćßöÜÙúúš
ćîîć úĞ
ćðćÜ 52000
2
îĆ
Öýċ
ÖþćøąéĆ
ïðøĉ
ââćêøĊ
ÿć×ćüĉ
ßćóĆ
çîćñúĉ
êõĆ
èæŤ
ĂćĀćø öĀćüĉ
ì÷ćúĆ
÷đìÙēîēú÷Ċ
øćßöÜÙúúš
ćîîć úĞ
ćðćÜ 52000
Corresponding author : Tel 0-5434-2547-8 , 08-6912-3868. E-mail address:
