Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus
This research was carried out to develop a new jelly confectionery product by utilizing local commercial fruit, red pitaya, Hylocereus polyrhizus. A total of 12 formulations have been produced based on modifications of the percentage red pitaya puree (30%, 35% and 40%), sugar (17.5% and 20%), glucos...
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| Format: | Academic Exercise |
| Language: | English |
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2014
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| Online Access: | https://eprints.ums.edu.my/id/eprint/17381/1/Development_of_pectin_jelly_confectionery_using.pdf |
| _version_ | 1796909581271564288 |
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| author | Cheok, Pei Chei |
| author_facet | Cheok, Pei Chei |
| author_sort | Cheok, Pei Chei |
| collection | UMS |
| description | This research was carried out to develop a new jelly confectionery product by utilizing local commercial fruit, red pitaya, Hylocereus polyrhizus. A total of 12 formulations have been produced based on modifications of the percentage red pitaya puree (30%, 35% and 40%), sugar (17.5% and 20%), glucose syrup (17.5% and 20%), and citric acid (0.6% and 0.8%). Out of 12 formulations, 6 best formulations were selected based on better mean scores through 2 sessions ranking test separately for sensory evaluation. According to seven points hedonic scale test, formulation 10 with 40% red pitaya puree, 17.5% for both sugar and glucose syrup respectively, and 0.58% of citric acid was selected as the best formulation with highest mean score value for colour (6.39±0.76), aroma (4.71±1.58), texture (5.16±1.29), sweetness (5.45±1.00), and sourness (5.32±1.30). The physicochemical analysis showed that the end product have pH value 3.27 ± 0.01, total dissolve solid 53.1±0.01°Brix, acidity percentage
0.07±0.01%, vitamin C 1.28±0.01 mg/100g, reducing sugar 9.78±0.39, and nonreducing sugar 13.5±1.24. The proximate analysis showed that the best formulation sample contains 21.11±0.98% of moisture, and have very low content in ash (0.54 ± 0.01 %), protein (0.05±0.01%), fat (0.12±0.01%), crude fibre (1.91±0.54%), but its high in carbohydrate content which is 69.41±0.29%. Storage study of the end product was carried out by packaged in glass jars for S weeks in 3 different temperatures include 21°C ambient temperature, 37°C (accelerated storage test), and 6.5°C cool room temperature. Physicochemical analysis after 8 weeks of storage showed that there were no significant difference (p>0.05) between the fresh sample and the cool room stored sample, but there were significant difference (p<0.05) between the fresh sample with the samples stored at ambient temperature and accelerated storage test
samples. The end product was also free from microorganism growth although after 8 weeks of storage. For market survey, 54% of respondents liked to consume the red pitaya pectin jelly compared with another two types of marketed jelly confectionery products. |
| first_indexed | 2024-03-06T02:52:16Z |
| format | Academic Exercise |
| id | ums.eprints-17381 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T02:52:16Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | ums.eprints-173812017-10-16T04:12:09Z https://eprints.ums.edu.my/id/eprint/17381/ Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus Cheok, Pei Chei SB Plant culture This research was carried out to develop a new jelly confectionery product by utilizing local commercial fruit, red pitaya, Hylocereus polyrhizus. A total of 12 formulations have been produced based on modifications of the percentage red pitaya puree (30%, 35% and 40%), sugar (17.5% and 20%), glucose syrup (17.5% and 20%), and citric acid (0.6% and 0.8%). Out of 12 formulations, 6 best formulations were selected based on better mean scores through 2 sessions ranking test separately for sensory evaluation. According to seven points hedonic scale test, formulation 10 with 40% red pitaya puree, 17.5% for both sugar and glucose syrup respectively, and 0.58% of citric acid was selected as the best formulation with highest mean score value for colour (6.39±0.76), aroma (4.71±1.58), texture (5.16±1.29), sweetness (5.45±1.00), and sourness (5.32±1.30). The physicochemical analysis showed that the end product have pH value 3.27 ± 0.01, total dissolve solid 53.1±0.01°Brix, acidity percentage 0.07±0.01%, vitamin C 1.28±0.01 mg/100g, reducing sugar 9.78±0.39, and nonreducing sugar 13.5±1.24. The proximate analysis showed that the best formulation sample contains 21.11±0.98% of moisture, and have very low content in ash (0.54 ± 0.01 %), protein (0.05±0.01%), fat (0.12±0.01%), crude fibre (1.91±0.54%), but its high in carbohydrate content which is 69.41±0.29%. Storage study of the end product was carried out by packaged in glass jars for S weeks in 3 different temperatures include 21°C ambient temperature, 37°C (accelerated storage test), and 6.5°C cool room temperature. Physicochemical analysis after 8 weeks of storage showed that there were no significant difference (p>0.05) between the fresh sample and the cool room stored sample, but there were significant difference (p<0.05) between the fresh sample with the samples stored at ambient temperature and accelerated storage test samples. The end product was also free from microorganism growth although after 8 weeks of storage. For market survey, 54% of respondents liked to consume the red pitaya pectin jelly compared with another two types of marketed jelly confectionery products. 2014 Academic Exercise NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/17381/1/Development_of_pectin_jelly_confectionery_using.pdf Cheok, Pei Chei (2014) Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus. Universiti Malaysia Sabah. (Unpublished) |
| spellingShingle | SB Plant culture Cheok, Pei Chei Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title | Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title_full | Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title_fullStr | Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title_full_unstemmed | Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title_short | Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus |
| title_sort | development of pectin jelly confectionery using red pitaya hylocereus polyrhizus |
| topic | SB Plant culture |
| url | https://eprints.ums.edu.my/id/eprint/17381/1/Development_of_pectin_jelly_confectionery_using.pdf |
| work_keys_str_mv | AT cheokpeichei developmentofpectinjellyconfectioneryusingredpitayahylocereuspolyrhizus |