Nghiên cứu tạo quy trình chế biến khô xơ mít

Abstract

From a common resource including flesh jackfruit. The rags of jackfruit is byproduct. This research is done to create new product rich in fiber, easy to use and easy to preserve. This study includes survey the reflection of the appropriate spice mixing ratio and moisture stops to dried product have high sensory value. Survey results show that the appropriate spice mixing ratio is 2% sugar and 0.5% curry powder (compared to total weight of rags of jackfruit) and the moisture stops most suitable for the dried product is 20% moisture at the drying temperature is 70^oC.