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dc.contributor.authorกมลพิพัฒน์ ชนะสิทธิ์en_US
dc.contributor.authorปรัชญา แพมงคลen_US
dc.contributor.authorศศิธร ป้อมเชียงพิณen_US
dc.date.accessioned2018-09-06T02:55:03Z
dc.date.available2018-09-06T02:55:03Z
dc.date.issued2017
dc.identifier.urihttp://repository.rmutr.ac.th/123456789/887
dc.description.abstractThe objectives of this research are firstly to develop recipes of Karanda jelly to standard formulation and secondly to study on the quality and the consumer acceptance on Karanda’s product. The result shows that the most acceptance for the concentration of Karanda juice is at 1:6 and for the pectin is at 10 grams. This ratio was proved to help the jelly set perfectly and create a good texture. The product has breaking force at 570.66 grams, distance to rupture at 1.90 centimetres, gel strength at 863.44 grams, Hue 5R, Value 4 and Chroma 14, the sweetness is at 35 Brix, PH is at 3.05. In terms of the chemical quality, 100 grams of Karanda jelly provides 120 kilo calories, 0.11 grams of fat. 29.80 grams of carbohydrates. 69.60 grams of moisture, 0.41 grams of dietary fiber, o.50 grams of ash and 0.45 grams of total acidity. In conclusion, the acceptance for the Karanda jelly product are at 97.30 percent.en_US
dc.language.isoTHen_US
dc.publisherRajamangala University of Technology Phra Nakhonen_US
dc.subjectJellyen_US
dc.subjectKarandaen_US
dc.subjectProducten_US
dc.titleProduct development of Karanda Fruit (Carissa carandas Linn.): Jellyen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์เยลลี่มะม่วงหาวมะนาวโห่en_US
dc.typeResearchen_US


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