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Nghiên cứu chế biến nước giải khát từ trái thốt nốt (Borassus Flabellifer L) trồng tại Tỉnh An Giang.
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Research was conducted to diversify products from palm fruit (Borassus Flabellifer L.) in An Giang province. Experiments were carried out in material selection, shaping, blanching and mixing. The results showed that the average ripeness of palm fruit (harvested after 4 weeks flowering) is suitable for processing beverage products. The fruit pulses were shaped by shap cube (0.75 × 0.75 × 0.75 cm) and blanched for 1 minute in boiled water will give the highest sensory value and product quality. To create a good quality product while ensuring economy, the fruit pulp:rock sugar solution ratio was 40:60 and the added acid is 0.06%. In addition, the product meets the microbiological criteria according to current regulations.
Keyword: Borassus Flabellifer L, palm fruit powder, beverage.
