Stability of Natural Colorants and Qualities of Frozen Tub Tim Grob during Storage
DOI:
https://doi.org/10.14456/jare-mju.2025.33Keywords:
Tup Tim Grop, natural colorants, commercial artificial colorants, texture, frozenAbstract
The objective of this research was to develop a prototype of the best formulation of Tub Tim Grob products by using different types and ratios of flour for water chestnuts coating. The quality of the products colored with natural and commercial artificial colorants and stored in the freezing process at -18 °C for 90 days, was compared. Tub Tim Grob formula 2 using 400 grams of tapioca flour and 50 grams of arrowroot flour had the best appearance and the highest sensory acceptance scores for appearance, color, flavor, taste, texture and overall acceptability. Thus, formula 2 was selected as prototypes for a comparative study between products receiving the addition of Natural and commercial artificial colorants in Tub Tim Grob products and stored in the freezing process at -18 °C for 90 days. Tub Tim Grob in Treatment 3 using natural colorants with 10 ml per 200 ml of water had suitable formula for production of frozen Tub Tim Grob because it had the highest color stability at 0–90 days of storage (redness value (a*) up to 23.12) and sensory acceptance scores for appearance, color, smell, taste, texture and overall acceptability of 3.41, 3.52, 2.97, 3.63, 3.76 and 3.54, respectively. Moreover, it had the highest hardness value of 27.73 Newtons.
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