| dc.description.abstract | The purpose of the study of processed fruit products from Karonda : Bang Nok Kwaek parish communities, Bang Khonthi Samut Songkhram Province is to study the proper quantity of the Koranda fruit in the product, the quality in the product’s process and the consumers’ acceptance (Consumer Test) in the product. The processed products are Karonda fruit jelly, instant pasteurized Karonda fruit juice with extra fiber, Karonda fruit sorbet, Karonda fruit yoghurt ice-cream and concentrated juice (sauce) for drink mixing. The product has been tested by Randomized Complete Block Design (RCBD) method. The process was consisted with offering a tasting and evaluated in color, scent, taste, matter and overall satisfaction by giving 9 point Hedonic scale from 70 consumers. And has been compared the difference of average means at 95% trustiness by Duncan’s New Multiple Range Test (DMRT) by an instant statistical analysis software. The result information is as the followings;
The physical properties indicates of Karonda fruit the total acidity of 2.30 with the pH and the color was found that the brightness (L *) of 16.52 fee (a *) equal to 8.95, and (b. *) equals 5.37. The study of the chemical quality of Karonda fruit amount of energy in calories, carbohydrates, 73.2 percent, 18.3 percent protein, 1.57 percent, 1.32 percent humidity, fats, fiber, 83.7 percent ash, 4.26 percent and 0.75 Vitamin C is found. The duration of ripening fruit yawning lemon booed affect the vitamin C in the fruit of the mango yawning lemon booed the oil will have more vitamin C than ripe to t 2 so I scratched the reduction of vitamin C may. Is due to be deployed as a compound to breathe. And led to the synthesis of new carbon structures during ripening.
Karonda fruit jelly. The most acceptances level for Karonda fruit juice in the product is at 1:6 for its best flexibility. Since the juice concentration affects the jelly as it lowers the matter (flexibility). Too much of acid in Karonda fruit juice is able to unstabilize jelly matter. From the study of Pectin quantity, the consumer has the most acceptance at the level of 10 grams which is the best recipe that keeps the good jelly matter (flexibility) stabilized. The physical properties indicates that there are the level of color hue at 5R, color brightness at Value 4, Chroma at 14, sweetness at 35 Brix and pH at 3.05. The study of the chemical quality of Karonda fruit jelly in each 100 grams provides 120 kilocalories of energy, 69.60 grams of humidity, 0.11 gram of fat, 29.80 grams of carbohydrate, 0.41 gram of fiber, 0.50 gram of ash and 0.45 gram of acidity. The consumer satisfaction is at 97.30 percent.
Instant pasteurized Karonda fruit juice with extra fiber. The acceptance is at 100 percent of replacing Okra fruit juice by Karonda fruit juice. The acceptance study shows that the most proper fiber quantity adding to Karonda fruit juice is at 15 percent. The acceptance study shows that the most proper Pectin quantity affecting coconut jelly spreading is at 3 percent. The analysis results of the physical properties indicate that instant pasteurized Karonda fruit juice with extra fiber has color hue level at 5R, value at 4 and Chroma at 12 which rendered the product to dark red. Also, the pH level is at 3.29, sweetness is at 17 Brix, firness g force 1 is at 11.29 g, Viscosityag.sec AREA F-T 1:2 is at 339.507 ag.sec. The study of the chemical quality of Karonda fruit juice in each 100 grams provides 63.3 kilocalories of energy, 83.9 grams of humidity, 0.01 gram of fat, 0.10 gram of protein, 15.8 grams of carbohydrate, 0.41 gram of fiber, 0.24 gram of ash and 0.18 gram of pH balance. The consumer satisfaction to instant pasteurized Karonda fruit juice with extra fiber is at 98.66 percent.
Karonda fruit sorbet. The most proper quantity of Karonda fruit juice is at 30 percent. The physical properties of Karonda fruit sorbet contain the brightness level at L*34.32, red color level at a*41.26, yellow color level at b*21.18, meltable solid quantity at 30*Brix and pH balance at 2.40. The study of the chemical quality of Karonda fruit sorbet in each 100 grams provides 91.8 kilocalories of energy, 77.1 grams of humidity, 0.15 gram of fat, <0.20 gram of protein, 22.6 grams of carbohydrate, 0.11 gram of fiber and 0.12 gram of ash. The consumer satisfaction to Karonda fruit sorbet is at 100 percent.
Karonda fruit yoghurt ice-cream. The most proper quantity of Karonda fruit added in the yoghurt ice-cream is at 10 percent of the whole ingredient. The consumers’ acceptance has been given the most for its scent, taste, matter (smoothness) and overall satisfaction which has the average mean at 7.24, 7.77, 7.17 and 7.67 consequently. The physical properties of Karonda fruit yoghurt ice-cream contain the viscosity level at 364.798 cps., color hue at 10P, Value at 8/6, Chroma at N9/.5, overrun statistics at 4.55 and Karonda fruit yoghurt ice-cream melting rate at 89.90. The chemical quality of Karonda fruit yoghurt ice-cream in each 100 grams provides 214 kilocalories of energy, 64.0 grams of humidity, 14.6 gram of fat, 3.14 gram of protein, 17.5 grams of carbohydrate, 0.76 gram of fiber, 0.74 gram of ash and 5.67 pH balance. The consumer satisfaction to Karonda fruit yoghurt ice-cream is at 100 percent.
Concentrated juice (sauce) for drink mixing. The most acceptance recipe is the strawberry sauce recipe number 1 with the replacement of Karonda fruit at 80 percent. The physical properties contain the viscosity level at 9.28 cps, sweetness at 21 Brix, color hue at 5R, Value at 2 and Chroma at 4. The chemical quality of concentrated juice (sauce) for drink mixing in each 100 grams provides 91.1 kilocalories of energy, 77.2 grams of humidity, 0.30 gram of fat, 0.1 gram of protein, 22.3 grams of carbohydrate, 0.76 gram of fiber, 0.4 gram of vitamin C and 0.56 of pH balance. The consumer satisfaction concentrated juice (sauce) for drink mixing is at the maximum satisfaction at 92.0 percent as the concentrated juice (sauce) emphasizes the better taste of smoothie drink mixing and easy to consume. | en_US |
