Development of Strawberry gummy jelly with reduced sugar content from Strawberry syrup

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Published: Sep 15, 2020
Keywords:
Gummy jelly Sucralose Reduced sugar

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Takeungwongtrakul, S.
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand.
Thavarang, P.
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand.
Sai-Ut, S.
Food Science Department, Faculty of Science, Burapha University, Chonburi, Thailand.

Abstract

The strawberry syrup from frozen strawberries industry was acidic and a red color. °Brix value of strawberry syrup was 26.77. It was used for preparation of strawberry gummy jellies. The suitable basic recipe of strawberry gummy jelly was selected.The result indicated that using 100% concentrated strawberry syrup in strawberry gummy jelly had the highest consumer acceptance. The sucrose was replaced by sucralose at the percentage of 0 25 50 75 and 100 (w/w). The result showed that using 50% sucralose for sucrose replacement in strawberry gummy jelly had the highest of consumer acceptance and lower calorie than control (sucrose). The replacement of sucrose by sucralose can be alternative ways of development of gummy jelly.

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How to Cite
Takeungwongtrakul, S., Thavarang, P., & Sai-Ut, S. (2020). Development of Strawberry gummy jelly with reduced sugar content from Strawberry syrup . International Journal of Agricultural Technology, 16(5), 1267–1276. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/7426
Issue
Vol. 16 No. 5 (2020): September
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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