EFFECT OF GELLING AGENTS ON QUALITY ATTRIBUTES OF DURIAN JELLY

Abstract

In this study, the effect of gelling agents on quality attributes of durian jelly was determined according to the requirement of entrepreneur (Pornthip Phuket Co., Ltd.). The objectives of this study were to investigate physio-chemical characteristics and sensory evaluation of durian jelly products by adding 6 different gelling agents. The results showed that mixed carageenan : konjac (9:1) was found to be the best condition affecting on the quality of physio-chemical characteristics and showed the best score in sensory evaluation. The quality of color (L*, a*, b*) were 81.64 , 3.73, and 38.15, respectively. pH, Total solids , and syneresis showed that 7.24, 35.19%, and 5.96%, respectively. Furthermore, it was found that 0.31 N ,0.20 ,22.65 mm, 0.06 N , 1.45 Nmm , 0.06 Nmm และ 726.93 gcm %, were strongly showed on hardness, adhesiveness, chewiness, gumminess, springiness and cohesiveness of texture profile products. Moreover, the mixed carageenan : konjac (9:1) durian jelly product showed the score in overall-liking about 7.52. The quality attributes of durian jelly data suggest that the good gelling agents for developing of durian jelly product in entrepreneur process. That durian jelly had excellent potential for increasing to the economic value of Thai’s fruit in jellies market.