Development of local Halal Food: Low Calorie Garcinia Cambogia Jam

Abstract

The objective of this study was to develop of low calorie garcinia cambogia jam by replacing total sugar with sucralose. The 4 formulas of garcinia cambogia jam were control, replacing sugar at 25%, 50% and 75%. The best formula were selected by sensory evaluation using 9-point hedonic scale. Low calorie garcinia cambogia jam was analyzed for physical properties, chemical compositions and microorganism. The results revealed that the garcinia cambogia jam replaced sugar with sucralose 25% had the highest scores in texture and overall acceptability by panelists (p<0.05). The color of brightness (L*), redness (a*) and yellowness (b*) were 22.72±0.01, 6.43±0.02 and 8.52±0.03, respectively. The aw was 0.57±0.00. The chemical compositions including total dietary fiber content, moisture content, total acid (citric acid), total sugar and total solid content were 0.93±0.03, 37.60±0.12, 6.63±0.15, 30.86±0.25 and 70.3, respectively. The pH of the product was 3.05±0.01. The calorie of the low calorie jam was 140.08 Kcal/100 g. which was less than that of the original jam (180.18 Kcal/ 100 g.). For microorganism, it was found that total viable count, Yeast and mold count were <1x104 CFU/g. and < 100 CFU/g., respectively. However, E.coli was not defected. The microorganism qualities were complied with the standard.