Bài báo khoa học

The purpose of this study was to survey and optimize several factors affecting the moist heat treatment during black shallot processing. The experiments were arranged according to the Box - Behnken (BBD) experimental planning model, three corresponding experimental elements survey domains, including treatment temperature (65 - 750C), treatment time (12 - 18 days) and relative humidity (70 - 90%). The multi - factor experimental goals included total phenolic content (mgGAE/g ck), total flavonoid content (mgQE/g ck), sensory quality (score). Optimization was done using the expected function algorithm with total phenolic content, total flavonoid content, and sensory points, corresponding to important factors 5/5, 4/5, 4/5. The results determined the optimal technology mode for the moist heat treatment to obtain good quality black shallots products, increasing the content of biologically active ingredients as: Treatment temperature 710C, relative humidity 82%, time 14.9 days. In this condition, the obtained black shallots have total phenolic content, total flavonoid content and sensory quality scores of 24.12 ± 0.08 mg GAE/g ck, 6.65 ± 0.03 mgQE/g ck and 18.95 ± 0.09 points.