Optimization of Krueo Ma Noy Concentration and Sugar Amount in the Health Jelly Beverages

Abstract

The objectives of this study were 1) to explore the optimal Krueo Ma Noy concentration ratio with water for ready-to-drink gel beverages; 2) to determine the appropriate sweetness in the jelly product, and 3) to assess the experiment results on sensory perception of the product. A randomized complete block design (RCBD) trial was planned to assess sensory quality in terms of appearance, color, smell, taste, texture and overall preference. The 9-Point Hedonic scales were rated by 80 taster participants. The results of the study were as follows: 1) The sensory perceptual test revealed that the tasters accepted the 1:2 concentration formula regarding appearance, color, smell, taste, texture. Average liking scores reached up to 8.05, 7.88, 7.88, 8.08, 8.23 and 8.48 respectively. Statistically significant differences towards product-related preferences were observed at the 0.05 level; 2) According to appropriate sweetness evaluation, the approved sweetness was revealed as 20 percent of the total sugar by the total weight of jelly products. In terms of appearance, color, smell, taste (sweetness), texture and overall liking, the preference rating attained 7.68, 7.59, 7.61, 7.80, 7.75 and 7.80, respectively. The perceived attitude towards these aspects were significantly different (p<0.05). Concisely, the approved ratios of Krueo Ma Noy concentration in jelly is the 1:2 formula with 20 percent of the total sugar weight. This formula is considered suitable for a healthy ready-to-drink Krueo Ma Noy jelly beverage.