Effect of Drying Temperature on Cochinchin GourdSeed Aril Powder Quality

Received: 07-11-2014

Accepted: 22-07-2015

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Issue: Vol. 13 No. 5 (2015)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Hang, V., Oanh, V., Bac, N., Huong, P., & Hoan, N. (2024). Effect of Drying Temperature on Cochinchin GourdSeed Aril Powder Quality. Vietnam Journal of Agricultural Sciences, 13(5), 755–763. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/220

Effect of Drying Temperature on Cochinchin GourdSeed Aril Powder Quality

Vu Thi Hang (*) 1 , Vu Thi Kim Oanh 1 , Nguyen Xuan Bac 1 , Pham Mai Huong 2 , Nguyen Thi Hoan 2

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Lớp CNTP54A, Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Momordica cochinchinensis, Gac, drying temperature, Gac powder

    Abstract


    New products from Gac (Momordica cochinchinensis Spreng.), an indigenous fruit of Viet Nam have been recently found in the world wide markets as the seed aril part of the fruit contains a high content of lycopene and beta-carotene. These carotenoids are currently in special demand as they are natural antioxidants with potential to prevent cancers. The present study aimed at developing processing and conservation methods for the production of powder from Gac arils. The process development focused on the selection of drying temperatures to minimize the degradation of the carotenoid after processing. The result showed that 600C is the most suitable temperature. Gac powder dried at 600C had bright red color, typical odor, and slight loss of carotenoids. Gac powders dried at higher temperaturers (70, 80, 900C) had darker colors and considerable losses of carotenoids. The ones dried at 80 and 900C lost the typical odor but a burnt smell. In addition, the final moisture content of gac powder was increased along with the increase of drying temperature.

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