Effects of geldings agents on texture, syneresis and sensory characteristics of mahachanok jam

Abstract

At the present, the studies on the Mahachanok jam product is limited. The objective of this research was to study in the textural, syneresis and sensory characteristics of Mahachanok jam from three types of geldings (pectin, galactomannan and carrageenan) and different storage conditions (room temperature, 4o C) for 1 month. It was found that the gel strength, rupture strength and brittleness of the Mahachanok jam from carrageenan and galactomannan were higher than pectin (p≤0.05). When the jam was stored at 4oC, jam from pectin had highest brittleness and jam from galactomannan had syneresis more than carrageenan and pectin (p≤0.05) respectively. The jam was stored at 4o C found that the syneresis was lower than stored at room temperature. For sensory evaluation, the overall acceptance of Mahachanok jam from pectin and carrageenan were higher than galactomannan with the mean of like score between slight to moderate.