Effect of extraction methods on mao berry marc properties

Abstract

In this study, the mao berry marc which was divided into 5 varieties including Fapratan, Phusung, Phupanthong, Yaykhamta and mixed variety were dried in tray dryer at low temperature (50?C) and high temperature (60?C) for 72 hr. All samples were investigated their properties including yield, color, water activity, pH, tannin, total phenolic, total anthocyanin, antioxidant activity in term of %DPPH activity, total microorganism and yeast & mold content. It was found that the yield, color in term of ?h, aw, tannin and anthocyanin content of low temperature drying sample showed the highest value. However, the total microorganism and yeast & mold content of high temperature drying samples were not present in all samples, which less than those recommended in the Thai Community Product Standard (dried fruits: 136/2003). Eight trained-panelists were used for Hedonic scale (1-9 point) sensory evaluation including clarity, color, odor, taste and overall linking of high temperature drying samples were similar in five varieties (P>0.05).