Development of Reduced Calorie Strawberry Crispy Jelly Product with Stevia
Abstract
The aim of this research was to develop low-calorie strawberry crispy jelly products from concentrated strawberry syrup that is by-product from frozen strawberry industry. Based on the selected standard formula of strawberry crispy jelly, the concentration of strawberry syrup (40-100 % (w/w)) and stevia supplementation (25-100% (w/w)) of sucrose used in low calories crispy jelly product were studied. From a result, the appropriate strawberry syrup concentration was 80% (w/w) with stevia supplement of 25% (w/w) of sucrose used had the highest consumer acceptance with liking score of 7.22. It was suggested that consumer like product very much.
Keywords : concentrated strawberry syrup, crispy jelly, stevia
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