The Productionofpapaya Carved Osmotic Dehydration

Abstract

          There were 3 purposes in producing. Firstly, to study a syrup concentration that uses for crystallize the carved papaya. Secondly, to study a chemical element of crystallized carved papaya including protein, fat, ash, moisture, carbohydrate, quantity of fiber, quantity of sugar, quantity of water which microbe can make use of them a_w (water activity) and microbe. Finally, to study a preference of the consumers on crystallized carved papaya. This research used raw khaek-dum papayas which were carved into a wasp's nest appearance on a size of 3 x 4 cm. soaked in limewater on a proportion of red limewater equal to 1:30 for one hour. After that crystallized it on 3 different levels of syrup concentration included 40°Brix, 50°Brix and 60°Brix. Crystallized for 7 days while each day preheat the syrup continuously. We had brought the 3 models to conduct a sensory acceptance with 10 food experts. As a result, at the 50°Brix of syrup concentration derived the highest score of quality factors in colour, odor, taste, texture and overall acceptance were 7.8±1.55, 7.2±1.03, 8.2±0.79, 8.4±0.52 and 8.7±0.48 respectively, which had a score in moderate to the most preferable scale. The appearance had light green colour, pale and glazed mirror. It had soft odor of raw papaya mixed with citric acid odor. In addition, it had crispy and firm texture with a little sweet and sour.Therefore, we chose the 50°Brix of syrup concentration model to conduct a sensory acceptance again with 160 sample of consumers. The sample of consumers gave the score in quality factors of appearance, colour, odor, taste, texture and overall acceptance as 8.08±1.01, 7.29±1.31, 6.66±1.59, 6.56±1.63, 7.57±1.30 and 7.30±1.18 respectively. The result had a score on slight to much preferred scale. The nutrition analysis reveals that crystallized papaya has a protein, carbohydrate, fat, fiber, all quantity of sugar, moisture and ash equals to 0.27, 58.76, 0.07, 1.05, 56.60, 39.90 and 1.00 g./100g. respectively,. It has a quantity of bacteria, yeast, and mold (Aerobic plate Count) as <10 cfu/g. In addition, water activity at T.25^oC equals to 0.87.