DEVELOPMENT OF CONCENTRATED SPINACH PRODUCT WITH VACUUM EVAPORATOR

Abstract

The objective of this study was to investigate the production of spinach concentrate. The research has shown that several factors affect the concentration process, including the ratio of vegetables to water in the grinding process, the content of potatoes mixed into the product, and the time of concentration. After experimentation, the optimal parameters were found to be a vegetable-to-water ratio of 150:50, a potato content of 50g, and an concentration time of 20 minutes. The resulting vegetable concentrate had a viscosity of 6283 mPa.s, moisture content of 81.04 ± 0.07 and Brix value of 7.0 ± 0.3 with omega-3 content including α-linolenic acid (ALA), Eicosatrienoic (EPA), Docosahexaenoic acid (DHA) in the final product is 51.4 ± 0.3 mg/100g.