EFFECT OF GROWING LOCATION, COOKING METHOD AND BRINE SALTING ON MELIENTHA SUAVIS PIERRE (PAK WANN PAA) QUALITIES
Melientha suavis Pierre (Pak Wann Paa) is a wild tree vegetable whose young leaves are cooked and served as vegetable for local Thai people. This study determined the effects of growing location, cooking method and brine salting on Pak Wann Paa qualities. Young leaf samples were collected from three different districts in Nan province, north of Thailand: Wiang Sa, Na Noi and Na Muen. They were then cooked by three different home cooking methods (blanching, boiling and steaming) and analyzed for proximate composition. The results showed that ash, moisture, and carbohydrate of Pak Wann Paa differed with growing location. These differences were partly due to location-specific soil properties. The cooking method significantly affected protein, ash, moisture, and carbohydrate content of Pak Wann Paa. Pak Waan Paa from Na Noi district was selected for the brine salting preservation. Blanching in 1% sodium bicarbonate prior to preservation in 3 and 4% salt solution markedly retained green colour and improved appearance of the product.
Hempattarasuwan, P. and Duangmal, K. (2015). EFFECT OF GROWING LOCATION, COOKING METHOD AND BRINE SALTING ON MELIENTHA SUAVIS PIERRE (PAK WANN PAA) QUALITIES. Acta Hortic. 1088, 587-590
food preservation, processing quality, preharvest factor