The effect of temperature and drying time on the characteristic of reddish grey fruit instant powder (Sizyqium cumini)

Abstract

The aim of this research was to show the effect of temperature and drying time on reddish grey fruit instant powder. Completely randomize design with 2 factors had been used. The factors were drying temperature, A (A 1 = 60°C and A 2 = 70°C) and drying time, B (B 1 = 3 h and B 2 = 4 h). The result showed, the drying at temperature 60°C during 3 h was the best product. The composition of the instant powder are 5.76 mg/100 g vitamin C; 4.54% moisture content; 8.50% water-insoluble compound; 28.06% sugar content; 0.52% crude fiber and 0.24% total anthocyanin. The value of liquor color is 4.09, flavor is 3.33 and taste is 3.45. © Asian Network for Scientific Information, 2011.