PROCESS DEVELOPMENT OF COMMUNITY ENTERPRISE OF BILIMBI FRUIT PRESERVED DRYING OF FARMERHOUSEKEEPER KLONG 4 KLONG LUANG DISTRICT PHATUMTANI PROVINCE THAILAND

Abstract

The process development before implement GHP program of community enterprise of bilimbi fruit preserved drying showed that 5 factors were non-accepted but they were accepted 2 factors. But after process development and GHP program implementation were accepted all factors. The results of chemical composition analysis from 3 packages (PP, PE and PE vacuumed-packing) and 4 storages (0, 10 , 20 and 30 days) the carbohydrate, moisture, protein, fat and oil were significant (P≤0.05), but for the fiber, ash and energy were non-significant(P≤0.05). The shelf life at 30 days showed that the standardization of total plate count test more than the Community Product Standards (fruits preserved),  but yeast-mold test of PE vacuumed-packing was not more than the Community Product Standards, the chemical-physical quality test such as (1) aw of 3 packages at 0 and 10 days were significant (P≤0.05) but at 20 and 30 days were non-significant (P≤0.05). (2) L-value (lightness) every storage (0, 10, 20 and 30 days) were significant (P≤0.05). (3)-(4)-(5) The results of a-value (red), b-value (blue) and hardness were the same as L-value. The results of sensory evaluation (1) Color of products from 3 packages (PP, PE and PE vacuumed-packing) and 4 storages (0, 10 , 20 and 30 days) were significant (P≤0.05). (2) The odor of products at 0, 10 and 20 days were  significant (P≤0.05). (3) The taste of products at 0, 20 and 30 days were  significant (P≤0.05). (4) The texture of products at 10, 20 and 30 days were significant (P≤0.05). (5) The acceptability of products at 0, 20 and 30 days were significant (P≤0.05). The product in PE package was the highest score at 30 days.