Effect of storage on physicochemical, microbiological, and sensory properties of Thawai Dueankao mango jelly

Main Article Content

Kanchayanis Srinukoon
Yada Reamrimmadan
Sirinun Kumsri
Chanchai Sukkum


Observing the quality changes of food products during storage can assist in determining their shelf life. The Thawai Dueankao mango (TM) jelly was evaluated during 4 weeks of storage at 25±5 ℃ for the physicochemical characteristics, sensory evaluation, and microbiological characteristics. The TM jelly maintained physicochemical characteristics without modification over time storage (P>0.05). The storage period did not affect its acceptance, and microbiological qualities were safe for human consumption during storage. Furthermore, the TM jelly presented potential functional properties: total phenolic content (TPC), vitamin C content, and antioxidant activities (2,2-Diphenyl-1-picryhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) were 81.53±0.68 mg GAE/100g, 5.51±0.37 mg/100g, 36.49±1.51 and 2,365.17±9.43 µmol TE/g, respectively. The results suggest that jelly preparation from TM could improve the shelf life of fruit and make it a promising option in the jellies market due to its health advantages.

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How to Cite
TASIRI, P., Srinukoon, K., Reamrimmadan, Y. ., Kumsri, S. ., & Sukkum, C. . (2023). Effect of storage on physicochemical, microbiological, and sensory properties of Thawai Dueankao mango jelly. Journal of Science and Agricultural Technology, 4(1), 34–39. https://doi.org/10.14456/jsat.2023.6
Research Article


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