Effect of sweet basil extract and gelatin contents on quality of sweet basil jelly product

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Supaporn Pajareon
Wijitra Liaotrakoon
Vorawood Tarawood

Abstract

          The research aimed to study effect of sweet basil extract (SBE) and gelatin contents on quality of sweet basil jelly product. The result was showed that the color of SBE lightness (L*), redness (a*) and yellowness (b*) values was 53.17, -4.56 and 41.55, respectively. The bioactive compounds such as phenolic compounds, antioxidant activities, and chlorophyll contents of SBE were 204.96 mg GAE/100g, 80.34% and 195.42 mg/100 g, respectively. The study on the effect of SBE and gelatin content on quality of jelly product were found that increasing of SEB content affected in decreased lightness (L*) and redness (a*), while increased yellowness (b*). An increasing of gelatin content resulted on hardness, chewiness and springiness. The color and texture affected sensory evaluation of the panelists accepted the jelly with SBE 15% and gelatin 7.5% which provided the sensory score of color, flavor, texture and overall liking as 8.00, 8.20, 8.50 and 8.50, respectively. Therefore, the optimal formulation of sweet basil jelly product should consist of SBE 15% and gelatin 7.5%, respectively for consumer acceptance.

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บทความวิจัย (Research article)

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