Quality and Acceptability of Maoberry Mousse Product Supplemented with Inulin

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Puangchompoo Hongchai
Supawinee Saentaweesuk
Pittaya Chaikham


The objective of this research was to develop a maoberry mousse product by varying the amounts of maoberry pulp at 5 levels (0, 5, 10, 15, and 20%). The appropriate formula of maoberry mousse was chosen and subsequently used to replace sugar with 5 levels of inulin (0, 2.5, 5, 7.5, and 10%). Chemical, physical, and microbiological qualities, as well as consumer acceptance testing of the samples, were investigated. The results showed that different amounts of maoberry pulp affected the product qualities, in particular color values, texture profile, microbiological quality, and sensory testing. The most appropriate amount of maoberry pulp that was accepted by consumers was 5% because it had no effect on the color values, pH, and microbiological quality. However, rising inulin content resulted in the increase of firmness, adhesiveness, and total soluble solids. For sensorial testing results, it was found that different inulin contents had no effect on the overall acceptability of the product. Therefore, maoberry mousse supplemented with 10% inulin was an appropriate formula that can be further developed in the production of healthy maoberry products for commercial distribution.

Article Details

Biological Sciences


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