Processing of Gac fruit
It is important to find an appropriate processing of all parts of Gac fruit. The Gac fruit might be processed to make full use of its components and maintain its quality characteristics. It is envisaged that Gac fruit can be processed in several ways, including drying, extraction of oil, encapsulation, and incorporation into foods.
A potential processing scheme of Gac fruit
Our research group has been successfully investigated several products from Gac fruit as follows
- Drying Techniques: We have studied several drying methods for Gac powder including air-drying, vacuum-drying, freeze-drying and spray-drying. More information can be found in our publications.
- Extraction of Gac oil: Recently we have published microwave-assisted extraction of Gac oil containing a high level of β-carotene and lycopene. Briefly, the process of this extraction is as follows: Gac arils are pre-heated by microwave at 630 W for 62 min and steamed for 22 min prior to hydraulic pressing at 175 kg/cm2. More information can be found in our publications.
- Encapsulation of Gac oil: under investigating which we are going to update as soon as possible.
- Applications of Gac powders: Since fresh Gac fruit is not always available throughout the year, it is very convenient to use the Gac powder form in place of the fresh Gac fruit for producing the rice dish "Xoi Gac" (a Vietnamese dish of steamed glutinous rice) and beverages such as Gac powder juice and Gac powder milk. We have studied incorporation of Gac powders into those foods.
Xoi Gac (a Vietnamese dish of steam glutinous rice mixed with Gac powder at different ratios)