1Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh, Vietnam
2An Giang University, An Giang Province, Vietnam
3Le Van Tam Secondary High School, Nga Nam District, Soc Trang Province, Vietnam
4NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
*e-mail: ts.nguyenphuocminh@gmail.com
Online published on 11 April, 2019.
Sacha inchi (Plukenetia volubilis L.) is an important new crop with divesified applications in the food and pharmaceutical industries. Sacha inchi oil has a very high content of the omega-3 fatty acid, alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha inchi oil has a very high content of tocopherols which consist predominately of gamma-tocopherol and delta-tocopherol. There was no any research mentioned to varify the change of antioxidant (tocopherol) during heat pump drying as well as storage. So, the objective of the present study was to identify the effect of temperature in heat pump drying, roasting condition, packaging and storage to antioxidant (tocopherol) in the dried sacha inchi (Plukenetia volubilis) nut. Results demonstrated that drying temperature (30°C), roasting (120°C in 20 min), vaccum packing in laminated material (PET/AL/PE bag) and keeping in 4°C were recommended to maintain the tocopherol content in the final products for 12 months.
Antioxidant, drying, roasting, sacha inchi, tocopherol, vaccum
