Development of Strawberry Dessert Jelly Fortified with Collagen Hydrolysate
Abstract
The aim of this research was to develop strawberry dessert jelly fortified with collagen hydrolysate. The concentrated strawberry syrup used as main raw material in this experiment is the by-product from frozen strawberry industry. The selection of basic formula of dessert jelly and the study of strawberry syrup to water ratios (100: 0, 80: 20, 60: 40 and 40: 60 (w/w)), the contents of carrageenan (0.8%, 1.0%, 1.2% and 1.4%) and collagen hydrolysate (0%, 0.3%, 0.6%, 0.9% and 1.2%) in strawberry dessert jelly fortified with collagen hydrolysate were investigated. Results showed that the use of concentrated strawberry syrup (no dilute), 1.2% carrageenan and 0.9% collagen hydrolysate in strawberry dessert jelly fortified with collagen hydrolysate showed the highest consumer acceptance and liking score was like very much. Keywords : concentrated strawberry syrup, jelly, carrageenan, collagen hydrolysateReferences
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Saehor, S., Vattanakrisda, N., Taiyanto, P. & Thumthanaruk, B. (2011). Development of vegetable carrageenan jellies. Agricultural Science Journal, 42(2), 509-512. (in Thai)
Vargas, M., Albors, A., Chiralt, A., & González-Martínez C. (2006). Quality of cold-stored strawberries as affected by Chitosan–oleic acid edible coatings. Postharvest Biology and Technology, 41(2), 164-171.
Zhang, Z., Li. G. & Shi, B. I. (2006). Physicochemical properties of collagen, gelatin and collagen hydrolysate derived from bovine limed split wastes. Journal-Society of Leather Technologists and Chemists, 90(1),
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Babashahi-Kouhanestani, M., Salehi, M., Mazloomi, S., M., & Almasi-Hashyani, A. (2014). Quantitative evaluation of vitamin C in industrial lemon juice by titration method. Journal of Biology and Today’s World, 3(6),
139-141.
Boonkerd, N. & Dithavibool, L. (2001). Guide to processing grapes and other fruits as jam, jelly and ready to drink fruit juice. Bankok: Only Best Design & Printing. (in Thai)
Campaniello, D., Bevilacqua, A., Sinigaglia, M., & Corbo, M.R. (2008). Chitosan: antimicrobial activity and potential applications for preserving minimally processed strawberries. Food Microbiology, 25(8),
992-1000.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956). Colorimetric method for determination of sugar and related substances. Analytical Chemistry, 28, 350-356.
Esuwan, Y., Lambangchan, P., Suthiruk, J., & Lichanporn, I. (2012). Effect of caragenan on quality of longkong jelly. Agricultural Science Journal, 43(2), 485-488. (in Thai)
Koedbuatong, T., (2012). Improving the Gelation Properties of Gelatin from Skipjack Tuna Skin for Pet Food Application. (Master's thesis) Prince of Songkla University. (in Thai)
Konsue, N. & Cheumchaitrakul, P. (2004). Development of ginger drinking jelly. Division of Research Services, Mae Fah Luang University. (in Thai)
Kunpakdee, Y., Kawee, W., Woothigoon, R., Podkumnerd, N. & Sunthornaphirak, N. (2012). Carageenan jelly
with Nipa’s fruits for Communities. Thaksin University Journal, 15(3), 227-235. (in Thai)
Miller, G., L. (1956). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 420-428.
Panyakaew., W. (2015). The effects of oral collagen supplement enhancing the elasticity and hydration of the skin. (Master's thesis) Department of Anti-aging and Regenerative Medine, Faculty of Applied Science, Dhurakij Pundit University. (in Thai)
Peeraphatchara, C., Hiranakkharawong, I., & Prajugjit, C. (2012). Fruit jelly. Retrieved September 9, 2019, from
http://www.clinictech.most.go.th/online/techlist/attachFile/20122141354261.pdf
Saehor, S., Vattanakrisda, N., Taiyanto, P. & Thumthanaruk, B. (2011). Development of vegetable carrageenan jellies. Agricultural Science Journal, 42(2), 509-512. (in Thai)
Vargas, M., Albors, A., Chiralt, A., & González-Martínez C. (2006). Quality of cold-stored strawberries as affected by Chitosan–oleic acid edible coatings. Postharvest Biology and Technology, 41(2), 164-171.
Zhang, Z., Li. G. & Shi, B. I. (2006). Physicochemical properties of collagen, gelatin and collagen hydrolysate derived from bovine limed split wastes. Journal-Society of Leather Technologists and Chemists, 90(1),
23-28.
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Published
2020-01-08
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Research Article
