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Development of Karanda (Carissa carandas L.) Gummy Jelly Product |
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| รหัสดีโอไอ | |
| Creator | Pasuree Rittilert |
| Title | Development of Karanda (Carissa carandas L.) Gummy Jelly Product |
| Contributor | Kamonwan Warin |
| Publisher | Thammasat University |
| Publication Year | 2563 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 9 |
| Journal No. | 2 |
| Page no. | 342-354 |
| Keyword | Karanda, gummy jelly, maltitol |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The aims of this research were to develop gummy jelly with the fruit juice of Karanda (Carissa carandas L.) at fully-ripened stage, and to measure the effect of Karanda juice in quantities of 150, 250 and 350 g on the quality of gummy jelly. The effect of using maltitol to replace sucrose on the quality of Karanda gummy jelly was also studied. For chemical properties, the water activity (aw) was in a range of 0.87-0.90 and the pH was in a range of 2.84-3.34. Increasing the levels of Karanda juice showed a tendency to increase the lightness (L*), redness (a*) and yellowness (b*) values and the pH value (p less than or equal 0.05). The Karanda juice caused changes in the texture properties of gummy jelly indicated by a decrease in hardness, chewiness, and springiness of the products (p less than or equal 0.05). Hedonic scores showed that the overall liking of the Karanda gummy jelly product by using 250 g Karanda juice was moderate to high (p less than or equal 0.05). Moreover, the sucrose was replaced by maltitol at percentages of 0, 50 and 100 (w/w). The results showed that the addition of maltitol tended to increase the lightness (L*), redness (a*) and yellowness (b*) values, the pH value and water activity (aw) of the product (p less than or equal 0.05), while the hardness and chewiness were decreased (p less than or equal 0.05). However, in gummy jelly produced from 100 percent maltitol, it was not significantly different in overall liking over the replacement of 50 percent maltitol. The replacement of sucrose by maltitol up to 100 percent would be recommendable to develop healthy Karanda gummy jelly. |
