Nghiên cứu chế biến sản phẩm mức hạt cao kiểng (Veichiia Merillii)

Abstract

With the purpose of processing areca nuts jam products and diversify products on the market. The study results, when using the batch method of blanching over fresh rice 2 times for 7 minutes showed tannin content remaining in the lowest material. Additional sugar with a ratio of 1:1 in 6 hours and 7 hours drying time will give good quality products and high-value sense.

Keywords: areca nut, tannin, drying, quality.