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Gelation Properties of Okra's Extract and Its Application in Strawberry Jam |
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| รหัสดีโอไอ | |
| Creator | Supinan Kamdee |
| Title | Gelation Properties of Okra's Extract and Its Application in Strawberry Jam |
| Contributor | Vanvimon Pornprasop and Warangkana Sompongse |
| Publisher | Thammasat University |
| Publication Year | 2564 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 10 |
| Journal No. | 5 |
| Page no. | 587-601 |
| Keyword | Okra's extract, Yam product, Sugar, Calcium, Pectin, Gelation propertiesOkra's extract, Yam product, Sugar, Calcium, Pectin, Gelation properties |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | The objective of this research was to study the application of okra's extract (Abelmoschus esculentus(L.) Moench) as a thickening agent and to reduce sucrose content in strawberry jam. Optimum temperature for extraction of okra was investigated in 4levels: 50, 60, 70and 80?C. Physical analysis was determined by % yield, flowing distance and color values (Hunter L* a* b*). It was found that the optimum temperature for extraction was 60?C. Then, gelation properties of okra's extract was investigated in 3concentration levels of sucrose: 50, 60and 70% (by weight of sugarper weight of okra's extract) and 3concentration levels of calcium chloride: 2, 2.5and 3% (by total weight). Physical analysis was determined by flowing distance and color values (Hunter L* a*b*). It was found that ratio of sugar to calcium chloride at 50:2had the least flowing distance(or the highest viscosity). Therefore, this ratio was used to study an appropriate ratio of okra's extract to reduce sucrose content in strawberry jam. Thesucrose content was varied in 3levels: 40, 60and 80% (by total sugar weight), okra's extract was varied in 3levels: 20, 40and 60% (by total sugar weight) and pectin content was varied in 2levels: 0.5and 1% (by total weight). It was indicated that ratio of sucrose to okra's extract to pectin at 40:60:0.5had the most spreadability and the highest flowing distance (or the least viscosity). Sensory evaluation were higher score in appearance and spreadabilitythan that of the control sample, which was not replaced sucrose with okra's extract. Therefore, this formula was selected to study chemical composition. The proximate analysis were 60.75ฑ0.95% moisture, 0.45ฑ 0.02% fat, 0.48ฑ 0.01% fiber, 0.59ฑ 0.01% protein, 4.26ฑ 0.19% ash and 33.47ฑ 0.76% carbohydrate by wet basis. The strawberry yam with ratio of sucrose to okra's extract to pectin at 40:60:0.5had the energy from calculation 31.49% lower than that of the control sample. |
