Browsing by Author "Saowapan Palasuwan"

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    Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance
    (Research and Development Institute Suan Dusit University, 2020) Saowapan Palasuwan; Dudsadee Sapbua; S. Palasuwan; Program in Culinary Technology and Service, School of Culinary Art, Suan Dusit University, Trang Center, Huai Yot, Trang, 92000, Thailand; email: saowapan_pal@dusit.ac.th
    The purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology of research was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jam and evaluating the jam properties: physical, chemical and microbiological quality and consumer acceptance of the jam. The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadability used to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color, odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mango jam 55% received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of _-carotene at 1.04 g, moisture at 28.5 g, ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97% of jam and decided to buy horse mango jam at 76%. © 2020, Research and Development Institute Suan Dusit University. All rights reserved.
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    Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance
    (Graphicsite, 2023-09-26) Saowapan Palasuwan; Dudsadee Sapbua
    The purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology of research was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jam and evaluating the jam properties: physical, chemical and microbiological quality and consumer acceptance of the jam. The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadability used to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color, odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mango jam 55% received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of β-carotene at 1.04 g, moisture at 28.5 g, ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97% of jam and decided to buy horse mango jam at 76%.
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    Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice
    (Research and Development Institute Suan Dusit University, 2022) Dudsadee Sapbua; Thippika Thorarit; Saowapan Palasuwan; D. Sapbua; School of Culinary Arts, Trang Center, Suan Dusit University, Trang, 92130, Thailand; email: dudsadee_sap@dusit.ac.th
    Horse mango (Mangifera foetida Lour.) fruit is rich in nutrition and is characterized by soft pulp-like mango that is suitable to prepare for ready-to-drink juice. The purpose of this study was to examine the physical properties, chemical properties, microbiological test, sensory evaluation and consumer acceptance test of the horse mangoesÕ pulp and juice. Ready-to-drink Horse mango juice with 3 concentrations of pulp (20, 40 and 60%) was pasteurized and poured into glass bottles. The results showed that the physical properties of Horse mango pulp were observed at L*(68.78), a*(-13.24), b*(50.26), pH (3.37) and Total Soluble Solids (15.17oBrix). The content of chemical quality of Horse mango pulp reported carbohydrate, protein, fat, ash, vitamin C per 100 g of pulp as 12.67 g, 0.74 g, 0.48 g, 0.95 g, 29.98 mg, respectively and beta-carotene as 0.86 mg/kg. In reference to the Horse mango juice, the result of the coloring content was shown as b* values (yellowness) increased with a higher amount of Horse mango pulp related to beta-carotene (the yellow pigment). The microbiological content of the 3 concentrations of Horse mango juice aligned to the Thai Community Product Standard (TCPS) 701/2557 because of pasteurization (90 ¡C 10 min) during the juice productions. The ready-to-drink at 40% of Horse mango juice received the highest score on all attributes (color, odor, flavor, taste and overall liking) and was analyzed for chemical content; carbohydrate, protein, fat, ash, vitamin C per 100 g of juice as 21.50 g, 2.27 g, 0.04 g, 0.33 g, 10.29 mg, respectively and beta-carotene content as 0.61 mg/kg. For the acceptance of 100 consumers, consumer accepted 70% of juice products and decided to buy ready-to-drink Horse mango juice products at 66%. However, many consumers are still unfamiliar with Horse mango therefore adding another juice for example, pineapple and orange juices could obtain more acceptance. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
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    Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice
    (Graphicsite, 2023-09-26) Dudsadee Sapbua; Thippika Thorarit; Saowapan Palasuwan
    Horse mango (Mangifera foetida Lour.) fruit is rich in nutrition and is characterized by soft pulp-like mango that is suitable to prepare for ready-to-drink juice. The purpose of this study was to examine the physical properties, chemical properties, microbiological test, sensory evaluation and consumer acceptance test of the horse mangoes’ pulp and juice. Ready-to-drink Horse mango juice with 3 concentrations of pulp (20, 40 and 60%) was pasteurized and poured into glass bottles. The results showed that the physical properties of Horse mango pulp were observed at L*(68.78), a*(-13.24), b*(50.26), pH (3.37) and Total Soluble Solids (15.17 oBrix). The content of chemical quality of Horse mango pulp reported carbohydrate, protein, fat, ash, vitamin C per 100 g of pulp as 12.67 g, 0.74 g, 0.48 g, 0.95 g, 29.98 mg, respectively and beta-carotene as 0.86 mg/kg. In reference to the Horse mango juice, the result of the coloring content was shown as b* values (yellowness) increased with a higher amount of Horse mango pulp related to beta-carotene (the yellow pigment). The microbiological content of the 3 concentrations of Horse mango juice aligned to the Thai Community Product Standard (TCPS) 701/2557 because of pasteurization (90 °C 10 min) during the juice productions. The ready-to-drink at 40% of Horse mango juice received the highest score on all attributes (color, odor, flavor, taste and overall liking) and was analyzed for chemical content; carbohydrate, protein, fat, ash, vitamin C per 100 g of juice as 21.50 g, 2.27 g, 0.04 g, 0.33 g, 10.29 mg, respectively and beta-carotene content as 0.61 mg/kg. For the acceptance of 100 consumers, consumer accepted 70% of juice products and decided to buy ready-to-drink Horse mango juice products at 66%. However, many consumers are still unfamiliar with Horse mango therefore adding another juice for example, pineapple and orange juices could obtain more acceptance.