การแปรรูปเยลลี่จากน้ำใบบัวบกด้วยวิธีอินฟราเรดภายใต้สุญญากาศ

Abstract

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Processing of Dried Jelly from Pennywort Juice by Vacuum Infrared

Jellies made from pennywort juice were dehydrated by vacuum infrared technique with temperature, 40, 50 and 60°C, subsequently, the color values, total phenolic compounds, total carotenoids as well as bioactive components (asiatic acid) were determined with HPLC. The dehydrated jelly processed at temperature 50oC gave rise to products with the highest quantity of asiatic acid also achieved high amount of total phenolic compounds and total carotenoids remaining in the products.