The Product Development of Healthy Cereal Jelly

Main Article Content

Kusuma Tinakorn Na Ayutthaya
Nattamon Putduang

Abstract

The objective of this research was to develop healthy cereal jelly product. First, ratio of carrageenan and glucomannan of 9:1 at 0.8, 1.0 and 1.2% were investigated. The experimental results showed that hardness, gumminess, and springiness of the product with 1.0% gelling agent was similar to the reference product that is Richess carageenan jelly. Then, the ratio of carrageenan and glucomannan at 70:30, 60:40, 50:50, 40:60 and 30:70 were investigated. From sensory evaluation, the sample containing carrageenan: glugomannan of 70:30 gave the highest liking score. The nutrition analysis showed that the developed product consisted of 3.67% protein, 7.56% carbohydrate, 5.75% fat, 1.80% total ash, 0.62% fiber, and 96.70 kcal/100 grams product. Shelf life of product packed in polyethylene plastic container at 8±2ºC was 12 days.

Article Details

How to Cite
Tinakorn Na Ayutthaya, K., & Putduang, N. (2016). The Product Development of Healthy Cereal Jelly. Journal of Food Technology, Siam University, 11(1), 13–20. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/68895
Section
บทความวิจัย (Research Articles)