Development of Reduced Calorie Strawberry Crispy Jelly Product with Stevia
Abstract
The aim of this research was to develop low-calorie strawberry crispy jelly products from concentrated strawberry syrup that is by-product from frozen strawberry industry. Based on the selected standard formula of strawberry crispy jelly, the concentration of strawberry syrup (40-100 % (w/w)) and stevia supplementation (25-100% (w/w)) of sucrose used in low calories crispy jelly product were studied. From a result, the appropriate strawberry syrup concentration was 80% (w/w) with stevia supplement of 25% (w/w) of sucrose used had the highest consumer acceptance with liking score of 7.22. It was suggested that consumer like product very much. Keywords : concentrated strawberry syrup, crispy jelly, steviaReferences
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Hiran-akkharawong, I. & Panyathitipong, W. (2015). Utilization of fresh coconut syrup in crispy jelly product. RMUTSB Academic Journal, 3(2), 109-119. (in Thai)
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Tantasathien, P. (2017). Thai cane sugar jelly. Retrieved October 3, 2018,from www.amarintv.com/entertainment-update/sugar-jelly
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.
Charoenphun, N. (2017). Development of crispy jelly product from low-grade longan. Journal of Science and Technology, 26(5), 834-845. (in Thai)
DutraI, M.D.L., & Bolin, H.M.A. (2013). Sensory and physicochemical evaluation of acerola nectar sweetened
with sucrose and different sweeteners. Food Science and Technology, 33(4), 612-618.
Hiran-akkharawong, I. & Panyathitipong, W. (2015). Utilization of fresh coconut syrup in crispy jelly product. RMUTSB Academic Journal, 3(2), 109-119. (in Thai)
Lane, J.H., & Eynon, L. (1923). Determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator. Journal of the Society of Chemical Industry, 42, 32-7.
Melis, M.S., Macial, R.E., & Sainnati, A.R. (1985). Effect of indomethacin on the action of stevioside on mean arterial pressure and on renal function in rats. Archives of Medical Science, 13(1), 1230-1241.
Nonthasawadsri, T. & Chankum, P. (2014). Fiber-supplemented crispy jelly from fruits. Ph.D thesis in Pharmacy,
Faculty of Pharmacy, Mahidol University. (in Thai)
Openrice. (2018). Crispy jelly. Retrieved October 3, 2019, from https://th.openrice.com/th/recipe/%E0%B8%A7%E0%B8%B8%E0%B9%89%E0%B8%99%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A/2028
Pim’s Kitchen (2009). Crispy jelly. Retrieved October 18, 2019, from
https://www.pim.in.th/thai-dessert/100-dried-jelly
Rocha, I.F.O., & Bolin, H.M.A. (2015). Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance. Food Science and Nutrition, 3(2), 129-139.
Sangsuwon, C. (2017). Inhibitory effect of scaphium macropodum and stevia rebaudiana of the cholesterol
in the product of jelly gummy for diet and health. Retrieved January 18, 2019, from http://www.eresearch.ssru.ac.th/xmlui/handle/123456789/380?show=full
Sogvar, O.B., Saba, M.K. & Emamifar, A. (2016) Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology and Technology, 114, 29-35.
Tantasathien, P. (2017). Thai cane sugar jelly. Retrieved October 3, 2018,from www.amarintv.com/entertainment-update/sugar-jelly
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Published
2020-01-08
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Research Article
