Effect of Etlingera pavieana and Water Ratio on Physico-chemical and Sensory Qualities of Gummy Jelly Product

ผลของอัตราส่วนของเร่วหอมและน้ำต่อคุณภาพทางเคมีกายภาพและทางประสาทสัมผัสของผลิตภัณฑ์กัมมี่เยลลี่

Abstract

          The objective of this research was to study the optimum ratio of     Etlingera pavieana and water in Etlingera pavieana gummy jelly product. The ratio of Etlingera pavieana : water at 3 different levels ; 10:90, 25:75 and 40:60, it was found that the resulting Etlingera pavieana juice the percentage of yield was 60, 50, and 47 %, respectively, with the total soluble solids in the range of 1.5-2.0 ^oBrix. Gummy jelly Etlingera pavieana products had a ratio of Etlingera pavieana : water at 40 :60 was the most suitable ratio. It received the highest sensory acceptance from the testers. The overall liking score was slightly liked with color values L*, a* and b* were 26.47, 8.10 and 8.90 respectively. Total soluble solid was 65.3 ^o Brix. Hardness value was 3,660.76 gf, cohesiveness value was 2.76, springiness value was 0.49 s, chewiness value was 4,872.07 gf and gumminess value was 10,053.43 gf, water activity (a_w) was 0.90, pH value was 3.95. Chemical composition includes moisture 29.59 %, protein 12.77 %, fat 0.004 %. and 0.31 % ash, respectively.