Mock Pomegranate Seeds Dessert (Tab Tim Grob) Production using Frozen Reverse Spherification Technique

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Achara Dholvitayakhun
Wanvimon Pumpho


The objective of this research was to develop a Tab Tim Grob-balls product using frozen reverse spherification technique. The optimum concentrations of sodium alginate and calcium lactate were determined using response surface methodology (RSM) with central composite design (CCD). Subsequently, each products were evaluated to physical properties for weight, size, L-value, a-value, b-value and thickness of film. Thereafter, the Tab Tim Grob-balls from optimum conditions were further studied for sensory evaluation. The results showed that the difference in concentration of sodium alginate and calcium lactate had effected to physical properties of Tab Tim Grob-ball (p<0.05). In this study, thickness of film is the most predicted responses by showing 0.86 of coefficient of determination, (R2) and 0.03 mm. in thickness of film. According the prediction, the optimal conditions of Tab Tim Grob-balls were 1.05% sodium alginate and 0.77% calcium lactate.  In which, the thickness of film was equal to the predicted responses. No marked differences in sensorial evaluation of Tab Tim Grob-balls product. In which, this product was accepted in range of like moderately level in color, braking ability of Tab Tim Grob-balls, shape and overall likeness of product.


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Dholvitayakhun, A., & Pumpho, W. (2018). Mock Pomegranate Seeds Dessert (Tab Tim Grob) Production using Frozen Reverse Spherification Technique. Journal of Food Technology, Siam University, 13(2), 49–59. Retrieved from
บทความวิจัย (Research Articles)


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