KHẢO SÁT ẢNH HƯỞNG CỦA TỶ LỆ CÙNG THỜI GIAN TRÍCH LY HOA ATISO ĐỎ VÀ THỜI GIAN NẤU KẸO ĐẾN GIÁ TRỊ CẢM QUAN VÀ DINH DƯỠNG CỦA KẸO DẺO ATISO ĐỎ CÓ BỔ SUNG DỊCH CHANH DÂY

Abstract

Aims: To investigate the effects of  ratio and time of extraction of red artichoke flowers on nutritional value and sensory value of the product and investigate the effects of cooking times on the nutritional value and sensory value of the product.

Methods: The study was conducted at a laboratory scale. Hardness measurement (BROOKFIELD texture analysis machine). The vitamin C content of the sample was determined by titration with iodine, determined the Anthocyanin content by differential pH method, and sensory evaluation of the product by QDA method. All experiments were performed three times to obtain data for statistical analysis and use the statistical program Stagraphics Centurion XV to calculate ANOVA.

Results: The ratio and extraction time of red artichoke flowers had a strong influence on the color values L*, a* and affects the anthocyanin content, vitamin C content and nutritional value of the product. Candy cooking time of gel candy affected the color value L*, a*, hardness and nutritional value of the product.

Conclusion: Red artichoke flowers supplemented with passion fruit gel candy had high nutrient contents, good texture and flavor if the rate of mixing artichoke flowers was 10% compared to water and the flower extraction time was 10 minutes, then it was mixed with 30% sucrose, 10% gelatin, 0.9% pectin, 10% passion fruit juice, and finally the candy was cooked for 15 minute.