PHYSICOCHEMICAL PROPERTIES AND NUTRITIONAL VALUES OF REDUCED-SUGAR GALANGA JELLY FROM GALANGA ROOT EXTRACT
DOI:
https://doi.org/10.14456/lsej.2022.11Keywords:
Galanga, Jelly, Sucralose, Maltitol, SweetenerAbstract
This research aimed to study the physicochemical properties and nutritional values of reduced sugar galanga sugar jelly from galanga root extract. Sweetness of sucrose was replaced by sucralose and maltitol at 0%, 50%, 75%, and 100%. The results showed that increasing the levels of sucralose and maltitol tended to increase the lightness (L*), whereas redness (a*) and yellowness (b*) values were decreased (p≤0.05). The 100% maltitol sweetener showed the lowest hardness, springiness, and chewiness compared to other formulations. The moisture content was in a range of 23.80-28.79%. For total bacteria, yeast and mold, Coliform, E. Coli, Salmonella and S. aureus test, the jelly was in accordance with the standard of Thai community. Sensory evaluation showed that galanga jelly with 100% maltitol gained the highest consumer acceptance scores of 7.22, which was not significantly different (p>0.05) from the control. The nutritional values of the developed jelly product were also investigated; the percentages of protein, lipid, ash, and carbohydrate were 5.47%, 0.01%, 0.09%, and 43.48%, respectively. The total calorie of this product was 2,919.23 cal/g.
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