Young coconut jam like product and acceptability testing
1990
Sukoncheun Sringam (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Purpose of this research is to expand the utilization of coconut by developing young coconut jam like product which low in coconut oil content. Carageenan and carboxyl methyl cellulose (CMC) mixture was selected to replace pectin and acid which imparted uncompatible sour taste with the coconut. Thickening power of carrageenan increased with increasing sugar concentration but decreased with increasing glucose syrup proportion. Three formulae were developed from young coconut meat soaked in tap water before peeling and cutting into stripes. Two laboratory taste panels were used in screening and improving the screened formula to yield the most suitable formula which composed of 30 percent young coconut meat, 50 percent sugar, 20 young coconut juice, 0.27 percent carragennan and 0.15 percent CMC. The product was consumer tested with general public. Most consumer liked the product but suggested an addition of odor and color. Sixty one percent thought that the suitable price for 125 gm bottle was 10 Baht, and 81 percent would buy at their suggested prices. The product provided 2.12 Kcal/gm, most energy came from sugar.
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