Development of jelly ready meal from stevia
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Date
2020-09-05Author
Asot, Panjapon
ปัญจพล อะโสต
Pardith, Natnaree
ณัฐนรี ประดิษฐ์
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Product development of jelly ready meal from stevia. The purpose of study and
processing in jelly ready meal from stevia. The resulfs showed that formulation 3
because had springiness and softness appropriante. Quantity used of stevia 4 gram had
sensibility in color, order and flavor for stevia and add apple green flavor was 0.5
percentage because can reduce the specific odor of stevia. The physical respective (aw)
= 0.54 ± 0.01 and attributes were as follows : L*, a*, b* value 65.81 ± 0.87, -0.38 ± 0.12,
14.02 ± 1.04. The chemical analysis of jelly ready meal from stevia compare with basic
product attributes were as follows : protein, crud fiber and ash have more than basic
product but less valuable moisture content and total sugar = 10.45 ± 0.00 percentage,
reducing sugar = 14.36 ± 0.00 percentage, dietary fiber = 22.10 ± 0.00 percentage, energy
value 3,120 ± 0.00 calorie/gram. The microorganism (TPC) yeast and mold according to
the standard. The consumer accept products like very much and interested to buy
product are at 79.76 percentage
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