EFFECTS OF SUCRALOSE AND CARRAGEENAN ON THE QUALITY OF READ-TO-DRINK JELLY PRODUCTS FROM FRUIT AND GINGER

Abstract

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.