Product development and market potential of natural mango (Mangifera indica L. cv. 'Carabao') flavored jelly candy
2016
Felismino, R.M.
The emergence of health as of the major trends in purchasing decision of the consumers, stimulates the food processing technology of mango jelly candy with nutritional and commercial value. In the first phase of the study, the most acceptable formulation of mango jelly candy was determined using different amounts of mango puree (20%, 25% and 30%) The products were evaluated based on physicochemical (pH. TSS, moisture content, firmness and color) and sensory properties. Market insight was conducted using Focus Group Discussion (FGD) to determine consumer's acceptability for the product positioning and target market. Results showed that 25% mango pure was the most acceptable formulation. In the second phase of the study, the shelf-life of the most acceptable formulation was determined and compared with the artificially flavored and colored jelly candy (stored at ambient conditions) based on physicochemical, microbiological, sensory and vitamin analysis. Results showed that both samples do not pose food safety risk as microbilogical count was within the range set of FDA, This can be attributed to low acidity and low water activity of the product. During storage, the texture, color, water activity and moisture content were significantly affected which altered the physical properties such as decreased firmness and brightness of the color. Non-enzymatic browning was also observed with higher rate of browning for natural mango jelly candy. Consumer acceptability of the product was not affected by the changes in the said parameters, which natural mango jelly candy having higher rate of acceptability. The shelf life of the mango jelly candy was eight weeks based on the significant decrease of the vitamin C content. In the third phase, the natural mango jelly candy was found to have high potential for commercialization based on the results of the market study. It will be positioned as snack or dessert for the target market composed of all age groups.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños