• Benjang Aschariyaphotha
  • Jantakarn Ngamsuay
  • Suteethida Kesorn
  • Napatsorn Waisura


Ready-to-Drink Jelly, Fruit, Ginger, Sucralose, Carrageenan


The objective of this research was to investigate the impact of sucralose and carrageenan application on the quality of ready-to-drink jelly prepared from fruit and ginger. The results of the experiment found that the jelly formula ‘A’ presents the highest sensory liking scores across all evaluated attributes, including appearance, color, aroma, flavor, texture, and overall preference. Replacing 40% of the sucrose with sucralose in the jelly formulas resulted in the highest liking scores from the testers in all aspects. A study of the 4 levels of carrageenan found that sucralose replaced sucrose and the reduction of carrageenan did not affect color values. The water dissociation value tends to increase and the hardness tends to decrease. The formulation containing 1.25 g of carrageenan was observed to have the highest acceptance score except aroma value by the testers. Therefore, ready-to-drink jelly products made from fruits and ginger were analyzed for chemical composition and found that based on 100 g, carbohydrates, fat, protein, and fiber were 31.83 ± 1.64, 0.02 ± 0.01, 24.87 ± 0.07 and 2.62 ± 0.19 g, respectively, and 226.98 ± 2.3 kcal for energy. Consumer acceptance testing found that people preferred the moderate level. The result in terms of consumers interested in purchasing the product if it is available in the market has a good taste, appealing appearance, and is considered healthy were 77, 39, 37 and 34%, respectively.


AOAC. (2000). Official methods of analysis. 17th ed. USA: The Association of Official Analytical Chemists (AOAC).

Aschariyaphotha, B., Wankaew, C., Saetae, R., & Sangthuam, P. (2021). Development of healthy powdered Instant beverage from out-of-grade Hom-Thong Banana (Musa Acuminata 'Gros Michel').

In Pangsri, P., (Ed.), The 8th Academic Science and Technology Conference 2021 (383-391). Pathum Thani: Valaya Alongkorn Rajabhat University under the Royal Patronage. (In Thai)

Butsuwan, P. (2006). The reduction of undesirable odor in canned pitaya (Hylocereus Undatus (Haworth Britton & Rose). (Master of Science). Silpakorn University, Nakhon Pathom. (In Thai)

Department of Disease Control, Ministry of Public Health. (2020). Report on the situation of NCDs, diabetes, high blood pressure, and related risk factors 2019. Bangkok: aksorn graphic and design. (in Thai)

Coca, M., Garcia, M.T., Gonzalez, G., Pena, M., & Garcia, J.A. (2004). Study of coloured components formed in sugar beet processing. Food Chemistry, 86(3), 421-433.

Editorial team. (2022). Survey results of ready-to-drink jelly labels. Retrieved from https://www.chaladsue.com/article/4165 [2023, 19 Aug.] (in Thai)

Hansapan, N. (2006). Development of Calamondin powder by spray drying technique. Master

of Science). Rambhai Barni Rajabhat University, Chanthaburi. (in Thai)

Janthasingha, L., Rimkeeree, H., & Dhamvithee, P. (2015). Study of behaviors, attitudes, factors affecting purchase, and demands from consumers for jelly products using questionnaires. Proceedings of 53rd Kasetsart University Annual Conference: Science, Genetic Engineering, Architecture and Engineering, Agro-Industry, Natural Resources and Environment (971-977). Bangkok: The Thailand Research Fund. (In Thai)

Konsue, N., & Cheumchaitrakul, P. (2004). Development of ginger drinking jelly (Research report). Chiang Rai, Mae Fah Luang University. (In Thai)

Nishinari, K., Watase, M., P.A., & Philips, G.O. (1990). K-carrageenan gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties. Journal of Agricultural and Food Chemistry, 38, 1188-1193.

Peeraphatchara, C., Prajugjit, C., Suchachareansuk S., & Suchachareansuk, P. (2011). Knowledge of jelly. TechnoMart InnoMart . Retrieved from http://www.clinictech.most.go.th/ online.techlist.attachFile/ 20122141354261.pdf. [2021, 17 Aug.] (in Thai)

Piculell, L. (1995). Gelling carrageenans. In A.M., Stephens (ed.) Food Polysaccharides and their Applications; Marcel Dekker (205-244). New York: Marcel Dekker.

Pornchaloempong, P., & Rattanapanone N., (n.d). Carrageenan. Retrieved from http://www.

foodnetworksolution.com/wiki/word/1274/carrageenan- carrageenan. [2023, 27 Sep.]

(in Thai)

Rattanapanon, N. (2014). Food chemistry. Bangkok: Odian Store. (in Thai)

Samaisong, N. (2020). Dietary management for prevention and reduction risk of non-communicable diseases. Songklanagarind Journal of Nursing, 40(4), 122-130. (in Thai)

Srisangwan, N. (2012). Nutritional improvement of A-lua and Foi-thong desserts by using nonsugar sweeteners. (Master of Science). Silpakorn University, Nakhon Pathom. (in Thai)

Srisuwaphan, A. (2012). Effect of ginger drink on the starting of lactation period in postpartum women, Medical Journal of Srisaket Surin Burirum Hospitals, 27(3), 243-250. (In Thai)

Supaphon, P., & Chuengsungnoen, P. (2022). Physicochemical properties and nutritional values of reduced-sugar galanga jelly from Galanga Root extract. Life Sciences and Environment Journal, 23(1), 143-156. (in Thai)

Tantapanichkull, R. (2007). Food chemistry. Bangkok, Ramkhamhaeng University. (in Thai)

Tinakorn Na Ayutthaya, K., & Putduang, N. (2016). The product development of healthy cereal jelly. Journal of Food Technology, Siam University, 11(1), 13-20. (in Thai)

The Ministry of Industry. (2004). Thai community product standards: Ready-to-drink jelly (No. 518/ 2547). Retrieved from https://tcps.tisi.go.th/pub/tcps518_47.pdf [2022, 10 Sep.] (in Thai)

The Ministry of Public Health. (2016a). Criteria for healthy alternative food standards for risk groups patients with diabetes and high blood pressure. Samutsakorn: Born To Be Publishing. (in Thai)

The Ministry of Public Health. (2016b). Notification of the ministry of public health (No. 381)

B.E. 2559 re: food additives. Nonthaburi: The Ministry of Public Health. (In Thai)

Wirivutthikorn, W. (2021). Appropriate carrageenan and sucrose ratios on quality of green tea and jelly with honey lemon flavor. King Mongkut’s Agricultural Journal, 39(2), 148-155. (in Thai)

Wirivuthikorn, W. (2022). Product development of beetroot juice mixed with carrot juice and pineapple juice supplemented with collagen, In Research and Innovation for SDGs in the Next Normal, Poster Presentation (75-84) (Online): Ubon Ratchathani University. Retrieved from https://www.ubu.ac.th/web/files_up/00008f2022090117165333.pdf [2023, 12 Oct.] (In Thai)

Yuyen, Y. (2017). Medicinal plants in that wipagcs textbook. Phranakhon Rajabhat Research Journal (Science and Technology), 12(2), 109-134. (In Thai)





บทความวิจัย (Research Article)