Study on agar extract from some seaweed for pectin substitution in making jam and jelly from southern native fruit
1999
Photchani Sapsaman | Chaloemsi Chamni (Thaksin Univ., Songkhla (Thailand). Faculty of Science)
This Research was conducted to experiment the substitution of Pectin powder in the typical jam and jelly production process by agar extracted from the Gracilaria. The jam and jelly in the experiment were produced by the typical simple method using local fruits in the south of Thailand : Anacadium occidentale Linn and Flacourtia jangomus Burkill. It was found that the appropriate amount of the agar in the experimental fruit jam and jelly were 20 percent and 50 percent of the total weight at all raw materials used. The "sweetness" in the jam was 64-68 degree brix and in the jelly was 67-70 degree brix. It was also found that adding acetic acid in the jam and jelly made the colours of the production vivide. In addition it was found the experimental jam always covered with a half centimenter thick film of agar and the mixture of fruit fresh and agar was at the buttom. The jam did not coagulate and was easy to be spreaded out. The experimental jelly was more tender than the typical one. However, it was steady enough to maintain its shape. Moreover, the length of the preservation period did not affect the steadization of the jelly.
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