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Effect of Carrageenan on Quality of Germinated Soybean Jelly |
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| รหัสดีโอไอ | |
| Creator | Porntip Thanaratikul |
| Title | Effect of Carrageenan on Quality of Germinated Soybean Jelly |
| Publisher | Faculty of Science, Ubon Ratchathani University |
| Publication Year | 2565 |
| Journal Title | Journal of Science and Science Education |
| Journal Vol. | 5 |
| Journal No. | 2 |
| Page no. | 34-43 |
| Keyword | Carrageenan, chemical quality, sensory quality, germinated soybean jelly, texture |
| URL Website | https://so04.tci-thaijo.org/index.php/JSSE |
| Website title | Journal of Science and Science Education |
| ISSN | ISSN 2697-410X |
| Abstract | The purpose of this research was to investigate the effect of carrageenan 5 scale (0.4, 0.5, 0.6, 0.7 and 0.8%) on quality of germinated soybean jelly. Results showed that level of carrageenan had a significant effect on the qualities of germinated soybean jelly. Jelly formulas 3 (carrageenan 0.6%) had the highest score of softness (score 7.13) and overall acceptance (score 6.90). The physical qualities including syneresis, hardness, adhesiveness, gumminess, L*, a* and b* were 6.00, 709.00 g force, 71.32 g force?sec, 589.50 g force, 73.03, -1.05 and 6.28, respectively. The chemical composition of germinated soybean jelly contained moisture 90.97%, ash 0.41%, crude fat 2.23%, crude protein 4.06%, crude fiber 1.28% and carbohydrate 2.33% energy 45.68 kcal, total phenolic content 1.84 mg GAE/g and antioxidant activity 9.14 ?mol trolox equivalents/g. |
