Development of fiber-supplemented fruit jelly
1996
Lawan Chatwiroon
This study aimed to develop high fiber jelly that acceptable by schoolchildren. Result of consumer survey indicated that schoolchildren preferred grape jelly at the most followed by orange and strawberry. Orange-jelly was selected because of availability of orange in Thailand. Product was formulated to obtain 10 percent Thai RDA of dietary fiber and vitamin C. The product formular composed of 0.8 percent carrageenan, 3.5 percent konjac flour, 10 percent pieces of pineapple, 20 percent orange juice, 27.6 percent sugar, 0.3 percent calcium citrate, 0.12 percent citric acid, 0.01 percent each of orange flavor, color and 37.7 percent water. The processing was mixing dry ingredients, adding hot water, mixing together with liquid ingredients, filling in plastic tube and then sterilizing for 16 minutes. The product was elastic gel with orange color, the total soluble solid was 36 deg Brix, 0.41 percent acid and microbiologically safe. One serving size (100 g) contained 212 Kcal, 3.34 g of total dietary fiber, 72.92 mg of calcium and 11.62 mg of vitamin C. By accelerated shelf-life test, the shelf-life of the product was predicted to be 62 days at 5 deg C. One hundred and twenty-one schoolchildren in Bangkok indicated that they liked the product very much.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
