Prediction of Thai consumers preference of dried litchi using reverse engineering and circular ideal point regression

Publication Type
Contribution to conference
Authors
Precoppe M F; Nagle M; ; Mahayothee B; Udomkun P; Janjai S; Müller J
Year of publication
2010
Published in
Proceedings of the IDS 2010
Page (from - to)
959-966
Conference name
17th International Drying Symposium
Conference location
Magdeburg (Germany)
Conference date
3-6 October 2010
Abstract

Litchi is essential for the economies of several Southeast Asian countries, but markets reject it substantially due to spoilage. Drying extends litchi shelf-life, but in Thailand optimal dried product characteristics have not yet been determined. The purpose of this study was to determine the optimum physicochemical properties of dried litchi for Thai consumers. Products were submitted to physicochemical measurements and consumer evaluation. Datasets were integrated by circular ideal point regression. Reverse engineering was used to predict the optimum physicochemical properties. Thai preference was for golden-yellow (L=54.06; h=79.09°), soft (SMF=13.74 kN/100 g) and sweet (TSS:TA=27.57) dried litchi.

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