Optimal physicochemical properties of dried litchis for Thai consumers

Authors

  • Marcelo Precoppe Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany
  • Marcus Nagle Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany
  • Busarakorn Mahayothee Department of Food Technology, Silpakorn University, 73000 Nakhon Pathom, Thailand
  • Patchimaporn Udomkun Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany
  • Serm Janjai Department of Physics, Silpakorn University, 73000 Nakhon Pathom, Thailand
  • Joachim Müller Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany

DOI:

https://doi.org/10.25165/ijabe.v7i5.1151

Keywords:

consumer preference, response surface methodology, circular ideal-point regression, product optimization, market acceptance, lychee

Abstract

The litchi is a fruit essential for the economies of several Southeast Asian countries, but markets regularly reject it, mainly due to spoilage. Drying extends the shelf-life of litchis, but in Thailand the optimal characteristics of the dried product have not yet been determined. The purpose of this study was to determine the optimum physicochemical properties of dried litchis – those suitable for Thai consumers. The dried fruits were submitted to physicochemical measurement and consumer evaluation, with datasets subsequently integrated using circular ideal-point regression analysis. Response surface methodology was then used to predict the optimum physicochemical properties of the fruits. It was found that Thai consumer preferences with regard to dried litchis are for the fruits to be of golden-yellow color (L* ranging around 54; H ranging around 79°), to have a soft flesh (SMF ranging between 13 and 14 kN/100 g) and to have a sweet taste (TSS:TA ranging between 25 and 28). The results may be used in the future to prescribe pretreatments and drying conditions. Keywords: consumer preference, response surface methodology, circular ideal-point regression, product optimization, market acceptance, lychee DOI: 10.3965/j.ijabe.20140705.011 Citation: Precoppe M, Nagle M, Mahayothee B, Udomkun P, Janjai S, Müller J. Optimal physicochemical properties of dried litchis for Thai consumers. Int J Agric & Biol Eng, 2014; 7(5): 103－110.

Author Biographies

Marcelo Precoppe, Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany

PhD, Mailing address: Institute of Agricultural Engineering (440e), Garbenstr. 9, D-70593, Universität Hohenheim, Stuttgart, Germany. Phone: +49 711 459 22840; Fax: +49 711 459 23298

Marcus Nagle, Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany

Phone: +49 711 459 23119; Fax: +49 711 459 23298

Busarakorn Mahayothee, Department of Food Technology, Silpakorn University, 73000 Nakhon Pathom, Thailand

Professor, Faculty of Engineering and Industrial Technology, Phone: +66 34 21936, Fax: +66 34 272194

Patchimaporn Udomkun, Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany

Phone: +49 711 459 22840; Fax: +49 711 459 23298

Serm Janjai, Department of Physics, Silpakorn University, 73000 Nakhon Pathom, Thailand

Professor, Faculty of Science, Phone: +66 3427 0222 24; Fax: +66 3425 5099;

Joachim Müller, Institute of Agricultural Engineering in the Tropics and Subtropics (440e), Universität Hohenheim, Garbenstr. 9, D-70593, Stuttgart, Germany

Professor, Head of Tropics and Subtropics Group. Phone: +49 711 459 22490; Fax: 49 711 459 23298

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Published

2014-10-30

How to Cite

Precoppe, M., Nagle, M., Mahayothee, B., Udomkun, P., Janjai, S., & Müller, J. (2014). Optimal physicochemical properties of dried litchis for Thai consumers. International Journal of Agricultural and Biological Engineering, 7(5), 103–110. https://doi.org/10.25165/ijabe.v7i5.1151

Issue

Vol. 7 No. 5 (2014): IJABE

Section

Agro-product and Food Processing Systems

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