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Factors Influencing to Nipanypafruticans Endosperm in Canned Food Production

Research Area: Volume 2 Issue 2 Year: 2014
Type of Publication: Article Keywords: Nypafruticans, endosperm, blanching, mixing, pasteurization, canned food
Authors:
  • Nguyen Phuoc Minh
Journal: IJNIST Volume: 2
Number: 2 Pages: 98-105
Month: July-Dec
ISSN: 2321-0468
Abstract:
Nypafruticans (nypa palm) is found in the upstream estuarinezone formingextensive stands along brackish to tidal freshwater creeks and rivers. It is fast growing especially in fresh water. Total phenolics, flavonoid content, and antioxidant capacities present in endosperm of Nypafruticans. We examine several factors possibly affecting to nipaNypafruticans endosperm in canned processing. Nipa is selected carefully before getting endosperm. To avoid the browning reaction, its endosperm should be rinsed thoroughly and blanched in CaCl2at different concentrations and times. Then it’s arranged into can and poured by mixtures with different ratios (sugar-acid-pulp: water). Product is then pasteurized at different temperatures and times. Our results show that blanching nipaendosperm by CaCl2solution 0.3% in 1 minute can prevent the browning reaction as well as keep its firm structure. Mixing nipa endosperm with a compound including 18% soluble dry matter; 0.08% acid citric; ratio of pulp: water, 40%: 60% gives the best product sensory value. Pasteurization performed at 100o C within 4 minutes will not affect to sensory value and product shelf-life.

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