TY  - JOUR
T1  - Various Factors Influencing to Leren Beverage Production
AU - Minh, N.P. 
JO  - Journal of Engineering and Applied Sciences
VL  - 13
IS  - 15
SP  - 5984
EP  - 5986
PY  - 2018
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2018.5984.5986
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2018.5984.5986
KW  - added value
KW  -sterilization
KW  -hydrolysis
KW  -beverage
KW  -Leren
KW  -sensory characteristics
AB  - Leren (Calathea allouia) has been cultivated around the globe and has been well accepted. It can
grow on the poor fertilized soil especially, sand land. Tuberous and egg shaped roots have high starch content
and are consumed when cooked. The crisp cooked tubers are very agreeable with a flavour like sweet corn. On
the aspect of climate change, leren is amongs indigeous plants well apated to harshed hot weather. In recent
years, it helps Vietnamese farmers in hunger elimination and poverty reduction. Normally, it has been consumed
via cooking. There is little research mentioned to the processing of this kind of plant. Therefore, we investigated
several factors affecting to the leren beverage production such as chemical content in raw material; Effect of
temperature and time of hydrolysis to the reducing sugar formation, viscosity and sensory characteristics of
leren beverage; Effect of sterilization to sensory, microorganism characteristics of leren beverage. This
new beverage is not only convenient for human consumption but also accelerating its added value on
the market. When leren tuber was hydrolized by 0.1% amylase at temperature 50, 55, 60°C in 0, 15, 30,
45, 60 min at pH 4.2; We noticed the optimal hydrolysis at 50°C in 45 min. By sterilization at different values
115°C in 10 min, 115°C in 20 min, 121°C in 5 min and 121°C in 10 min, we got the best leren beverage quality at
121°C in 5 min.
ER  -