Product Development of Jelly from Longkong Falling Grade. ( Lansium domesticum, Corr. )
Abstract
This research study was investigate of jelly from longkong falling grade, using the mixture design. The mixture design experiment was designed by setting five parameters of jelly for 25 formula. The results of the study showed that 5 jellies of longkong falling grade had the quality according to the standard of thai community products standard 519/2547. The physical properties showed that the jelly color was clear yellow and stable at room temperature. With sensory evaluation, the 4th formula consisting of longkong juice 25.5 ml, water 21.1 ml. sugar 35 g, gelatin 2.2 g and citric acid 0.5 g had the highest score of overall acceptance. Chemical properties, such as total solid and pH were 47°Brix and 7.2, respectively. The nutritional value consisting of protein, lipid, moisture, ash, crude fiber and carbohydrate was 2.06, 0.05, 55.64, 0.14, 1.63 and 42.11 percent, respectively. The total energy was 177.13 kcal and antioxidant form of vitamin E with α–tocopherol derivative form was lower than 0.05 mg/L. For total bacteria, Escherichia coli, Staphylococcus aureus and fungal test, the products could be stored at 4 0C for 5 days, which was in accordance with the standard of thai communit. Keywords : longkong falling grade, jelly, mixture designReferences
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Aeksuwan, Y.(2012). Effects of Carrageenan on the Quality of Jelly of longong. Sci. ,43 (2), 485-488. (in Thai)
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BAM online. (2002). Microbiological analysis. Chapter 4 (MPN/g), AOAC 991.14 (cfu/g), ISO/TS 16649-3 : 2005 (MPN/g)
Bhuranasiri, A. (1993). Effect of pH, Concentration and Type of Sugar on the Strength of High Pectin Methionine Gel. Master Thesis Department of Food Technology Faculty Chulalongkorn University .(in Thai)
Buice, R.G.Jr., Gold, T.B., Lodder, R.A. and Digenic, G.A. (1995). Determination of moisture in intact gelatin capsules by Near-Tnfrared Spectroscopy. J. Pharm. Res., 12(1), 161-163.
Bunpan, A. (2003). A study of optimum conditions for the production of celery from sugar molasses. 48th Kasetsart University Annual Conference .(in Thai)
Grrido, J.I., Lozano, J.E. and Genovese, D.B. (2001). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. Food science and technology. 325-332.
Holm, K., Wendin, K. and Hermansson, A.M. (2009). Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains. Food Hydrocolloids, 23, 2388-2393.
Hu, L. & Bentler, P. (1999). Cutoff criteria for fit indices in covariance structure analysis: conventional criteria versus new alternatives. Structural Equation Modeling, 6, 1-55.
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Kuprasit, A. (2010). Research and development of agricultural products over the market. Thailand Institute of Scientific and Technological Research (TISTR) .(in Thai)
Mariod, A.A. and Adam, H.F. (2013). Review : gelatin, source, extraction and industrial applications. Acta. Sci.Pol., Technol. Aliment. ,12 , 135-147
Office of Community Product Standards. (2004). Community Product Standards for Jelly. 519/2547. Retrieved March 27,2017. http://www.tcps.tisi.go.th/pub/tcps 519/47 pdg (27 March 2018) (in Thai)
Puntumat, A. (1998). Planting longong. Printed at 1. Siam Literature Publishing House, Bangkok 142.(in Thai)
Rbii, K., Surel, O., Brambati, N., Buchert, A.M., Viollean, F. (2011). Study of gelatin renaturation in aqueous solution by AFIFFFMALS : influence of a thermal pre-treatment applied on gelatin. Food Hydrocoll,25, 511-514
Royer, G., Madieta, E., Symoneaux, R. and Jourjon, F. (2006). Preliminary study of the production of apple pomace and quince jelly. LWT ,39, 1022-1025.
Schrieber, R. and Gareis, H. (2007). Gelatine Handbook: Theory and Industrial Practice. Wiley-Blackwell. 347 p.
Tanomwong, C. (2009). Effect of Gelatin and Citric Acid on Sensory Quality of Gummy Jelly, Lemongrass. Khon Kaen University of Science and Technology. 325-332. (in Thai)
Trongpanit, K. (2004). Feasibility study on production of new products from jelly, coconut water and fermented juice. Kasetsart University.(in Thai)
Tumaupaguon, R., Panmung, T. and Samat, S. (1989). The use of pectin-like compounds from durian peels in pharmaceutical preparations and diets. Faculty of Pharmacy Research Chulalongkorn University.
(in Thai)
Wanitpunya, K. (1999). Statistic Analysis: Statistical Decision Making. Bangkok: Chulalongkorn University Press.(in Thai)
Aeksuwan, Y.(2012). Effects of Carrageenan on the Quality of Jelly of longong. Sci. ,43 (2), 485-488. (in Thai)
Agricultural Research Development Office.(n.d.) Mulberry Jelly. Retrieved March 27,2017. www.arda http://.or.th/kasetinfo.skik/index.php?option=com_content&view=article&id=95&Itemid=84 (in Thai)
BAM online. (2002). Microbiological analysis. Chapter 4 (MPN/g), AOAC 991.14 (cfu/g), ISO/TS 16649-3 : 2005 (MPN/g)
Bhuranasiri, A. (1993). Effect of pH, Concentration and Type of Sugar on the Strength of High Pectin Methionine Gel. Master Thesis Department of Food Technology Faculty Chulalongkorn University .(in Thai)
Buice, R.G.Jr., Gold, T.B., Lodder, R.A. and Digenic, G.A. (1995). Determination of moisture in intact gelatin capsules by Near-Tnfrared Spectroscopy. J. Pharm. Res., 12(1), 161-163.
Bunpan, A. (2003). A study of optimum conditions for the production of celery from sugar molasses. 48th Kasetsart University Annual Conference .(in Thai)
Grrido, J.I., Lozano, J.E. and Genovese, D.B. (2001). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization. Food science and technology. 325-332.
Holm, K., Wendin, K. and Hermansson, A.M. (2009). Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains. Food Hydrocolloids, 23, 2388-2393.
Hu, L. & Bentler, P. (1999). Cutoff criteria for fit indices in covariance structure analysis: conventional criteria versus new alternatives. Structural Equation Modeling, 6, 1-55.
Informer Technologies, Inc. (2017). Design expert 8.0.7.1 trial version social advice. Retrieved September 9,2017. http://softadvice.informer.com/Design_Expert_8.0.7.1_Trial_Version.html
Kuprasit, A. (2010). Research and development of agricultural products over the market. Thailand Institute of Scientific and Technological Research (TISTR) .(in Thai)
Mariod, A.A. and Adam, H.F. (2013). Review : gelatin, source, extraction and industrial applications. Acta. Sci.Pol., Technol. Aliment. ,12 , 135-147
Office of Community Product Standards. (2004). Community Product Standards for Jelly. 519/2547. Retrieved March 27,2017. http://www.tcps.tisi.go.th/pub/tcps 519/47 pdg (27 March 2018) (in Thai)
Puntumat, A. (1998). Planting longong. Printed at 1. Siam Literature Publishing House, Bangkok 142.(in Thai)
Rbii, K., Surel, O., Brambati, N., Buchert, A.M., Viollean, F. (2011). Study of gelatin renaturation in aqueous solution by AFIFFFMALS : influence of a thermal pre-treatment applied on gelatin. Food Hydrocoll,25, 511-514
Royer, G., Madieta, E., Symoneaux, R. and Jourjon, F. (2006). Preliminary study of the production of apple pomace and quince jelly. LWT ,39, 1022-1025.
Schrieber, R. and Gareis, H. (2007). Gelatine Handbook: Theory and Industrial Practice. Wiley-Blackwell. 347 p.
Tanomwong, C. (2009). Effect of Gelatin and Citric Acid on Sensory Quality of Gummy Jelly, Lemongrass. Khon Kaen University of Science and Technology. 325-332. (in Thai)
Trongpanit, K. (2004). Feasibility study on production of new products from jelly, coconut water and fermented juice. Kasetsart University.(in Thai)
Tumaupaguon, R., Panmung, T. and Samat, S. (1989). The use of pectin-like compounds from durian peels in pharmaceutical preparations and diets. Faculty of Pharmacy Research Chulalongkorn University.
(in Thai)
Wanitpunya, K. (1999). Statistic Analysis: Statistical Decision Making. Bangkok: Chulalongkorn University Press.(in Thai)
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Published
2018-06-20
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Research Article
