Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance


  • Saowapan Palasuwan Program in Culinary Technology and Service, School of Culinary Art, Suan Dusit University
  • Dudsadee Sapbua Program in Culinary Technology and Service, School of Culinary Art, Suan Dusit University


Horse Mango Jam, Jam properties, Consumer of jam acceptance


The purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology of research was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jam and evaluating the jam properties: physical, chemical and microbiological quality and consumer acceptance of the jam. The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadability used to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color, odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mango jam 55% received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of β-carotene at 1.04 g, moisture at 28.5 g, ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97% of jam and decided to buy horse mango jam at 76%.


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How to Cite

Palasuwan, S., & Sapbua, D. (2023). Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance. Journal of Food Health and Bioenvironmental Science, 13(2), 46–52. Retrieved from



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