Factors influencing to nipa Nypa fruticans endosperm in canned food production
Nguyen Phuoc Minh
Nypa fruticans (nypa palm) is found in the upstream estuarine zone forming extensive stands along brackish to tidal freshwater creeks and rivers. It is fast growing especially in fresh water. Total phenolics, flavonoid content, and antioxidant capacities present in endosperm of Nypa fruticans. We examine several factors possibly affecting to nipa Nypa fruticans endosperm in canned processing. Nipa is selected carefully before getting endosperm. To avoid the browning reaction, its endosperm should be rinsed thoroughly and blanched in CaCl2 at different concentrations and times. Then itís arranged into can and poured by mixtures with different ratios (sugar-acid-pulp: water). Product is then pasteurized at different temperatures and times. Our results show that blanching nipa endosperm by CaCl2 solution 0.3% in 1 minute can prevent the browning reaction as well as keep its firm structure. Mixing nipa endosperm with a compound including 18% soluble dry matter; 0.08% acid citric; ratio of pulp: water, 40%: 60% gives the best product sensory value. Pasteurization performed at 100o C within 4 minutes will not affect to sensory value and product shelf-life.