Main Article Content
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.
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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
บทความวิจัย (Research Articles)
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