NGHIÊN CỨU CHẾ BIẾN BỘT DINH DƯỠNG CÓ HÀM LƯỢNG ANTHOCYANIN VÀ VITAMIN C CAO TỪ KHOAI LANG TÍM VÀ CHUỐI XIÊM

Abstract

The study was conducted to investigate the effect of the drying temperature (60, 70,
80 and 900C) on the sensory values and quality of a powder product from purple sweet
potato and Xiêm banana; effect of different ratios of Xiêm banana powder (10, 20, 30 and
40%) and milk powder (5, 10, 15 and 20%) supplemented comparing with purple sweet
potato powder on sensory and color values of the product. In addition, a preliminary survey
was carried out on the level of product acceptance of 90 consumers. The results showed
that when the purple sweet potato and Xiêm banana powders were dried at 700C to ambient
moisture, the obtained powders had good sensory values and retained high level of anthocyanin and vitamin C content. The powder with ratio of 20% purple sweet potato and
10% banana had the best sensory and color values. The nutritional compositions of product
included 5.12% moisture, 64.37% glucid, 5.60% protein, 1.26% lipid, 8.80% fiber, 2.19%
total ash; the content of anthocyanin and vitamin C was 1917.62 mg/kg and 560.84 mg/kg,
respectively. Consumers had a good evaluation of the status, color, flavor and taste of the
product; the acceptability of product was high level.