การติดตามคุณภาพซุปจากกากถั่วดาวอินคากึ่งสำเร็จรูปชนิดผงที่ทำแห้งแบบโฟมแมทและแบบลมร้อนระหว่างการเก็บ
Quality Assessment of Instant Soup Powder from Sacha Inchi Residue Processed by Foam Mat and Hot Air Drying Methods during Storage
Abstract
กากถั่วดาวอินคาหลังการบีบน้ำมันยังคงมีคุณค่าทางโภชนาการที่มีประโยชน์นำมาสร้างมูลค่าเพิ่มได้ ซึ่งเป็นผลดีด้านเศรษฐกิจ สิ่งแวดล้อม และการใช้ประโยชน์ถั่วดาวอินคาอย่างคุ้มค่า งานวิจัยนี้ผลิตซุปที่ปรุงรสแล้วและนำมาทำแห้งแบบโฟมแมทและแบบลมร้อน เพื่อให้อยู่ในรูปแบบผงที่สามารถชงกับน้ำร้อนเพื่อคืนรูปก่อนรับประทานได้ ติดตามการเปลี่ยนแปลงคุณภาพของซุปกึ่งสำเร็จรูปโดยการทำแห้งแบบโฟมแมท (Foam Mat Dried Soup; FMDS) และซุปกึ่งสำเร็จรูปโดยการทำแห้งแบบลมร้อน (Hot air Dried Soup; HDS) โดยบรรจุซุปผงในซองอะลูมิเนียมฟอยล์ เก็บที่อุณหภูมิห้อง เป็นเวลา 60 วัน จากผลการทดลองพบว่า ทั้ง FMDS และ HDS มีคุณภาพเปลี่ยนแปลงไปอย่างมีนัยสำคัญทางสถิติ (p<0.05) คุณภาพที่เปลี่ยนแปลงไปมีดังนี้ ทางเคมีกายภาพ ได้แก่ ปริมาณความชื้น ค่า aw ความสามารถในการดูดความชื้น และค่าเพอร์ออกไซด์ สำหรับคุณภาพทางประสาทสัมผัส ได้แก่ คะแนนการเกาะตัวกันและกลิ่นหืน แต่ไม่พบการเปลี่ยนแปลงทางจุลินทรีย์ ได้แก่ ปริมาณจุลินทรีย์ทั้งหมด ปริมาณยีสต์และรา รวมทั้งคุณภาพทางประสาทสัมผัสด้านความสามารถในการดูดน้ำกลับ (p≥0.05) ตลอดเวลาเก็บรักษา FMDS มีปริมาณความชื้น (1.16–2.42%) และค่า aw (0.21–0.44) ต่ำกว่า HDS (ความชื้น 4.44–5.72%, aw 0.48–0.51) แสดงถึงโอกาสในการคงตัวระหว่างการเก็บดีกว่า
Sacha Inchi (Plukenetia volubilis L.) residues after oil expression are still nutrient-rich and can be used for creating value-added products which are good for economy and environment. In this research, seasoned soup was prepared by foam mat and hot air-drying methods to consume as an instant powder product. The quality of instant soup powder by Foam Mat Drying (FMDS) and by Hot Air Drying (HDS) was evaluated. The instant soup powder was packaged in aluminum foil bags and stored for 60 days at room temperature. The results showed that the qualities of both Foam Mat Dried Soup (FMDS) and Hot Air-Dried Soup (HDS) were statistically different (p<0.05). The physicochemical qualities: moisture content, aw value, hygroscopicity and peroxide value, and the sensory qualities: cohesion and rancidity scores changed. The microbiological qualities (total viable count, yeast and mold count) and rehydration sensory score did not change (p≥0.05) in storage time. FMDS had lower moisture content (1.16–2.42%) and aw value (0.21–0.44) than HDS (moisture content of 4.44–5.72%, aw value of 0.48–0.51), These results showed that FMDS had better stability during storage.
Keywords
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DOI: 10.14416/j.kmutnb.2024.07.008
ISSN: 2985-2145
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