Effects of Gellings Agents on Texture, Syneresis and Consumer preference on Mahachanok jam product

Abstract

At the present, The research that studies on effects of gellings agents on texture, syneresis  and consumer preference on Mahachanok jam product is limited. The objective of this research was to study in the textural, syneresis and consumer preference on Mahachanok jam product from three types of Gellings Agents (pectin, glucomannan and carrageenan) and different storage methods (room temperature and refrigerated storage, 4 ⁰C). It was found that the Mahachanok jam from glucomannan and carrageenan was higher gel strength, rupture strength and brittleness (p<0.05), whereas, rupture strength at 4 ⁰C of jam from pectin was highest. It was found that the Mahachanok jam from  glucomannan was highest syneresis and the Mahachanok jam was lower syneresis at refrigerated storage (4 ⁰C ). For consumer liking evaluation; The overall acceptance of Mahachanok jam from pectin and carrageenan was higher than glucomannan with the value of like slightly to like moderately.