Product Development of Jelly from Longkong Falling Grade. ( Lansium domesticum, Corr. )

Cheeranun Klomnara Kaewruksa, Patcharee Lungmann


This research study was  investigate of  jelly from longkong falling grade, using the mixture design. The mixture design experiment was designed by setting five parameters of jelly for 25 formula. The results of the study showed that 5 jellies of longkong falling grade had the quality according to the standard of thai community products standard 519/2547. The physical properties showed that the jelly color was clear yellow and stable at room temperature. With sensory evaluation, the 4


formula consisting of longkong juice 25.5 ml, water 21.1 ml. sugar 35 g, gelatin 2.2 g and citric acid 0.5 g had the highest score of overall acceptance. Chemical properties, such as total solid and pH were 47°Brix and 7.2, respectively. The nutritional value consisting of protein, lipid, moisture, ash, crude fiber and carbohydrate was 2.06, 0.05, 55.64, 0.14, 1.63 and 42.11 percent, respectively. The total energy was 177.13 kcal and antioxidant form of vitamin E with α–tocopherol derivative form was lower than 0.05 mg/L. For total bacteria, Escherichia coli, Staphylococcus aureus and fungal test, the products could be stored at 4


C for 5 days, which was in accordance with the standard of thai communit.


Keywords :  longkong falling grade, jelly,  mixture design

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