TY - JOUR AU - Kraboun, Dr.Kitisart PY - 2021/08/25 Y2 - 2024/03/29 TI - Influence of k-carrageenan concentration on some properties of snack from ivy gourd (Coccinia grandis) JF - Food and Applied Bioscience Journal JA - FAB J VL - 9 IS - 2 SE - Food Product Development, Sensory, and Consumer Research DO - UR - https://li01.tci-thaijo.org/index.php/fabjournal/article/view/245424 SP - 10-21 AB - <p>Carrageenan has been used by the food industry for their gelling, thickening and stabilizing properties, and more recently by the meat industry. This research aimed to study the effect of k-carrageenan concentrations at 2, 3 and 4% w/v of on moisture content, aw, hardness, chlorophyll content, L*, <em>h°</em> and BI values of the raw and fired snacks from ivy gourd. Pearson’s correlation coefficients of moisture content, aw, hardness, chlorophyll content, L*, <em>h°</em> and BI values in the raw and fried snacks from ivy gourd were also studied. The results showed that the formula added with 4% w/v k-carrageenan led to higher moisture content and aw and hardness values of the raw and fried snacks. The L*values of the raw snacks increased with the increased k-carrageenan concentration (P≤0.05); whereas, the L* values of the fried snacks of all formulae were not significantly different (P&gt;0.05). The L* values of the raw snacks was an index for <em>h°</em> and BI, which were significantly negatively correlated with <em>h<sup>o</sup></em> (<em>r</em> = -0.954) and BI (<em>r</em> = -0.969).</p> ER -