KHẢO SÁT MỘT SỐ YẾU TỐ ẢNH HƯỞNG ĐẾN CHẤT LƯỢNG NƯỚC DÂU XANH (𝘉𝘢𝘤𝘤𝘢𝘶𝘳𝘦𝘢 𝘴𝘢𝘱𝘪𝘥𝘢)

Abstract

Aims: Baccaurea sapida contain many valuable nutritional components, which are beneficial to human health. The purpose of the study is to investigate some factors affecting the technological process of processing Baccaurea sapida juice, creating products with high nutritional and sensory values, meeting the needs of consumers.

Methods: Research on processing Baccaurea sapida juice was carried out on the basis of investigating the influence of pectinase and ellulase; hydrolysis temperature and time; dilution ratio of hydrolysate and stevia syrup; pasteurization. Experiment were repeated 3 times, statistical data, graphing using software Statgraphic centurion XV and SigmaPlot-14.0.

Results: Experimental results showed that: hydrolyzed the peel and flesh of Baccaurea sapida with the ratio of 0.4% pectinase and hemicellulase enzymes 0.6% at 55⁰C for 40 minutes; Hydrolyzed fruit juice was diluted in a ratio of 1/4, supplemented with 25% stevia syrup and pasteurization at 90^oC for 25 minutes. The obtained Baccaurea sapida juice has vitamin C content reached 49.07mg%; total acid content reached 1.71%; chlorophyll content reached 0.424µg/L.

Conclusion: Baccaurea sapida juice product is created by performing the process of hydrolyzing the skin and flesh of fruit along with the addition of water, stevia syrup and pasteurization.