Study of Dried Ma-kok (Spondias pinnata (L. f.) Kurz.) Chilli Paste Production

Abstract

Makok (Spondias pinnata (L. f.) Kurz.) is a deciduous tree which is commonly seen in the mixeddeciduous and the tropical rain forests in every parts of Thailand. The fruit has a unique aroma and flavorthat can be used as food flavor enhancer, especially Makok chilli paste and somtam (papaya salad). Thematuration period of Makok only occurs in December to April. The objectives of this research aimed toincrease shelf life storage of Makok chilli paste which will give advantages for packing and transportationin the long distances. This research was divided into 2 parts. First, to determine drying processing timeof fresh Makok flesh. a drying curve of fresh Makok at 50°C for 10 hours showed that moisture contentdeclined sharply within 6-7 hours, and gradually decreased after hour seventh. The dried Makok was thentested for rehydration at room temperature. The results showed that sizes of dried Makok affected onrehydration rates. The powdered Makok (small size sample) resulted in the quickest and the most absorptionwithin 2 minutes, while medium size (0.4×0.5 cm) and large size samples (2.0×2.5 cm) took longer time torehydrate at 8 and 10 minutes, respectively. When the different water temperatures were compared, resultsshowed that the samples absorbed water better and quicker at 80°C than 60°C and 40°C. The Second aimwas to develop dried Makok chilli paste forms. Dried Makok chilli pastes were prepared in three attributes:1) chopped Makok, 2) chopped Makok mixing with powdered Makok and 3) powdered Makok. The sensoryevaluation result of these products showed that the overall acceptability of dried chilli paste which containedpowdered Makok was the most acceptant product.

Keywords : Sapondias Pinnata / Drying / RehydrationAbstractStudy of Dried Ma-kok (Spondias pinnata (L. f.) Kurz.)Chilli Paste Production*