Mixed vegetable and fruit high fiber jelly drink: Effects of carrot, pineapple and pumpkin proportions on physical, chemical and sensory characteristics
2002
Ninnart Chinprahast(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) E-mail:[email protected] | Nattapol Tangsuphoom(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Piya-anong Prairahong(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Visanu Duangrat(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
Mixed vegetable and fruit high fiber jelly drink was prepared from carrot and pineapple juice and pumpkin puree. Firstly, the effects of varying proportions of carrot and pineapple juice were investigated. An increase in the amount of carrot juice resulted in significantly (p LT= 0.05) higher pH, a and b values but lower total soluble solids (TSS), percent titratable acidity and L values. Cloud stability of the mixed juices also altered significantly with increasing time especially for those samples with higher quantities of carrot juice. Differences in some sensory characteristics of the mixed juices were also observed and it was evident that the most suitable proportion of carrot : pineapple juice was 3:7. Subsequently, this ratio was used to vertify the influences of added pumpkin puree, as a source for dietary fiber, on properties of the jelly drink. It was obvious that the product added with higher content of pumpkin had significantly (p LT= 0.05) higher viscosity but lower L (more darkness) and lower b (less yellowness). Alteration of sensory traits of the product was apparent when different amount of pumpkin was added. However, when all the physical and sensory characteristics were taken into account, the most suitable proportion of pumpkin was selected at 20 percent for the development of this kind of product.
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Эту запись предоставил Kasetsart University