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Independent Study Title Effects of Drying Conditions, Ingredients and Varieties on Qualities of Sapodilla Leathers

Author Mr. Kittikoon Torpol

Degree Master of Science

(Food Science and Technology)

Independent Study Advisor Dr. Somchai Jomduang

ABSTRACT

This independent study was focused on the effects of drying conditions, ingredients and varieties on qualities of sapodilla leathers. Ripe sapodilla was peeled, deseeded, blended with other ingredients (rice flour, sugar, and glucose syrup) and then boiled for 3 minutes before pouring on polypropylene (PP) plastic film. The product was dried by electric hot air dryer. It was found that hot air temperature of 50, 60 and 70_°C were suitable use for drying using different drying time. The optimum condition was 70_°C for 2.5 hours. The product was converted at 15 minutes before the end of drying. The optimal formula consisted of 80% blended sapodilla pulp, 10% rice flour, 5% sugar and 5% glucose syrup. It was also found that sapodilla are Makok and Khaihan varieties were suitable raw materials. The finished product had 12.53-17.78% moisture content (wet basis) and 0.502-0.508 water activity. Its sensory acceptance was at “moderately like”.