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Stabilizer Agent from Malva Nut (Scaphium scaphigerunm) in Food Products |
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| รหัสดีโอไอ | |
| Creator | 1. Supreeya Sukhasem 2. Supamas Klinkajorn |
| Title | Stabilizer Agent from Malva Nut (Scaphium scaphigerunm) in Food Products |
| Publisher | Department of Agriculture |
| Publication Year | 2560 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 35 |
| Journal No. | 1 |
| Page no. | 14-30 |
| Keyword | ผงสำรอง, สารให้ความคงตัว, น้ำมังคุด, น้ำสลัดมังคุด, เยลลีมะม่วง, malva nut powder, stabilizer, mango jelly, mangosteen juice, mangosteen salad dressing |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | Production of stabilizer from malva nut (Scaphium scaphigerunm) for enhancingthe utilization of indigenous malva nut were studied on ground flesh of dry malva nut,malva nut gum powder by hot air oven at 70 ?C and drum dryer. The obtained malvanut powder was dark brown, Aw was less than 0.6 and carbohydrate content as75.41-77.08% by dry weight. After that it was added into mangosteen salad dressingto substitute maize flour 2% (w/w) but oil separation was occurred. Then oil contentwas reduced. Mangosteen salad dressing with 2% the malva nut powder, 16%vegetable oil and 2.75% water had proper viscosity and high stability. For mango jellyand pineapple jelly drink, malva nut powder was equally added as carrageenan andagar in the recipe. It was found that the products did not set. Pineapple jelly drinkwith malva nut powder received the slightly dislike score in overall acceptance. Whilst,mango jelly with malva nut powder received the slightly like score. Then the recipe ofmango jelly was modified by adding malva nut gum powder by hot air oven 1.2% (w/w) and carragenan 0.3% (w/w). Mango jelly would well set and received the highestoverall acceptance. Moreover, it was added into mangosteen juice with 0.3% malvanut gum powder by hot air oven received the highest flavor acceptance score. For thenutritional value, consuming 30 grams (serving-size) of mangosteen salad dressing withmalva nut powder would receive 90 Kcal and the energy from fat was 50 Kcal.Consuming 100 grams of mango jelly with malva nut gum powder received 129.24 Kcal. |
