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