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The aim of this research was to develop gummy jelly from Mesua ferrea Linn. flower extract. Factors affecting gummy jelly’s qualities were studied, including the amounts of gelatins (6, 8 and 10 % w/w), and the concentration of M. ferrea flower extract (5, 10 and 15 % w/w). The results showed that the texture of gummy jelly with 8 % gelatin was similar to that of commercial gummy jelly and the product received the highest liking score. The gummy jelly with 15 % w/w of M. ferrea flower extract also had highest liking score. Hence, the suitable formula of gummy jelly from M. ferrea flower extract was composed of 6.50 % M. ferrea flower extract (15 % w/w), 8 % gelatin, 18 % boiled water, 33 % sugar, 31.50 % glucose syrup and 3 % citric acid (50 % w/w). The product qualities including pH, total soluble solid, total phenolic content and antioxidant activity were 3.24, 73.5 ºBrix, 87.04 mg gallic acid equivalents/100 g and 75.64 mg Trolox equivalent/100 g, respectively. Moreover, microbiological quality of the product met the requirement of the Thai Community Product Standard (520/2547) and the Ministry of Public Health of Thailand (issue 213, 2000).
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