The Effect of Kale Powder Fortification on Color, Hardness and Sensory Acceptability of Jelly
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Abstract
This research aimed to develop a jelly product supplemented with kale powder. The study investigated four levels of kale powder added to the jelly product: 0% (Control), 0.5%, 1%, and 1.5%. The results showed that the panelists gave the highest acceptance scores to the control formula. The Control formula obtained liking scores of 7.93±1.52 for appearance, 7.56±1.44 for color, 7.26±1.05 for aroma, 7.30±1.64 for taste, 7.26±1.48 for texture, and 7.06±1.92 for overall acceptance. However, since there was no statistically significant difference (p>0.05) between the control formula and the jelly product supplemented with 0.5% kale powder in terms of appearance, color, odor, taste, texture, and overall liking. Therefore, it can be concluded that the jelly product can be supplemented with up to 0.5% kale powder while still maintaining sensory acceptance from the panelists. When considering the results of the color values (L*, a* and b*), it was found that the jelly products supplemented with all four levels of kale powder were statistically significantly different (p≤0.05) due to the green color of kale powder. As the amount of kale powder increased the jelly product became darker green. Regarding texture (hardness), it was found that the control formula of the kale powder-supplemented jelly product was significantly different from the 5% kale powder-supplemented product (p<0.05). As the concentration of kale powder increased, the hardness of the jelly product markedly decreased. This might be because kale powder interfering with gel network structural of the jelly.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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