Effect of Lotus Petal (Nymphaea lotus) and Pollen (Nelumbo nucifera) on Chemical and Physical Properties of Gummy Jelly Lotus Flavor

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Pornpachen Chuchird
Paponpat Pattarathitiwat

Abstract

The research was aimed to studied the appropriate amount of lotus petals and lotus pollen on the physical chemical properties of gummy jelly lotus flavor. The research was found that the appropriate amounts of lotus petal was 25%. There are sensory scores test (color, flavor, sweet, texture and overall acceptance) were 4.20 3.20 3.60 4.05 and 4.15. The colors value (L a*b*) were 25.76 4.4 and 7.62. The moisture content and water activity equal to 36.87 and 0.93 respectively. The hardness value was 2.56 kgf. Then the results are taken to determine the appropriate amount of lotus pollen. It was found that the appropriate amount of lotus pollen is 3% of dry ingredients. The amount of lotus pollen does not affect the texture of gummy jelly. The color values L a*b* are 26.66 3.20 and 5.70, the moisture content and water activity are 55.29 and 0.89, and the amount of phenolic compounds is 13.25 and 0.13, respectively. A sample of gummy jelly, which has been studied for the flavor profile in the product, found that in gummy jelly contains the following flavoring substances, camphor menthol and γ-terpinene.


 

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