ẢNH HƯỞNG CỦA TỶ LỆ NGUYÊN LIỆU VÀ CHẾ ĐỘ XỬ LÝ NHIỆT ĐẾN CHẤT LƯỢNG VÀ GIÁ TRỊ CẢM QUAN CỦA SIRÔ SORI BỔ SUNG DỊCH CHANH DÂY

Abstract

The acerola fruit has a pleasant fragrant and taste. It especially contains lots of vitamin
C. However, acerola fruit has thin skin and high water content (>90%) so it gets damaged
very quickly, and it is difficult to preserve for long transportation. Passion fruit is also a
popular fruit Vietnam. Passion fruit has a very sour taste and has many seeds so it is rarely
used as fresh even though it contains high content of minerals and vitamin C. Currently,
there are many food products added artificial passion flavor. To develop new food product
from acerola and passion fruit, this study was conducted to investigate the suitable ratio
of acerola:passion fruit for the syrup to reach high sensory value and investigate effects
of heating temperature and duration on vitamin C content and sensory value of the syrup.
Research results showed that the optimal ratio of acerola:passion fruit was 7:3, concentrating at 900C for 15 minutes is best for the syrup to get high nutritional and sensory values.