Appropriate Ratios of Gelatin on Pineapple Juice Gummy Production Supplemented with Gac Fruit Aril

Abstract

Gac fruit is an herb that is very popular in Thailand as a food. Important substances such as b-carotene and lycopene are found in the seeds of the gac fruit and its and oil. The characteristic reddish-orange colors of the Gac fruit’s various plant tissues reflect the presence and amount of substances such as b-carotene and lycopene. The objective of this research was to study the effect of gelatin on the quality of the production of pineapple juice gum that had been supplemented with gac fruit aril. This research consisted in five experiments: 1) the control formula that contained gelatin based on standard formula, which was 14.2 g of gelatin, 2) 5.0 g of gelatin, 3) 10.0 g of gelatin, 4) 15.0 g of gelatin, and 5) 20.0 g of gelatin. the control formula that contained gelatin based on standard formula of 14.2 g of gelatin, 5.0 g of gelatin, 10.0 g of gelatin, 15.0 g of gelatin and 20.0 g of gelatin, respectively. The physical and chemical properties as L*, a*, b* values, hardness, pH, percentage of total acidity, total soluble solid, percentage of moisture and lycopene content were determined. In addition, a sensory evaluation of
each product’s color, odor, taste, texture, and overall acceptability was performed using a 9-point hedonic scale. The results indicated that all values were statistically different (P<0.05), except for the percentage of moisture and lycopene values. The percentage of moisture and lycopene values were also analyzed, and the results fell in
the percentage range of 2.41-2.81 and 1.57-1.58 mg/kg, respectively. The sensory evaluation results revealed that the experiment 4 showed the highest scores and equal scores on texture and overall acceptability value of 7.63. The sensory evaluation revealed that experiment 4 showing the highest scores equally to texture and overall acceptability value of 7.63.