Development of Gummy Jelly from Mesua ferrea Linn. Flower Extract

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สุกัญญา เขียวสะอาด
สรัญญา ชวนพงษ์พานิช
อัศวิน ดาดูเคล

Abstract

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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วิทยาศาสตร์ชีวภาพ
Author Biographies

สุกัญญา เขียวสะอาด, Faculty of Science, Payap University, Chiang Mai 50000, Thailand

คณะเภสัชศาสตร์ มหาวิทยาลัยพายัพ ตำบลหนองป่าครั่ง อำเภอเมือง จังหวัดเชียงใหม่ 50000

สรัญญา ชวนพงษ์พานิช, คณะเภสัชศาสตร์ มหาวิทยาลัยพายัพ

คณะเภสัชศาสตร์ มหาวิทยาลัยพายัพ ตำบลหนองป่าครั่ง อำเภอเมือง จังหวัดเชียงใหม่ 50000

อัศวิน ดาดูเคล, คณะเภสัชศาสตร์ มหาวิทยาลัยพายัพ

คณะเภสัชศาสตร์ มหาวิทยาลัยพายัพ ตำบลหนองป่าครั่ง อำเภอเมือง จังหวัดเชียงใหม่ 50000

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