Development of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance

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dc.contributor.authorSaowapan Palasuwan
dc.contributor.authorDudsadee Sapbua
dc.contributor.correspondenceS. 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
dc.date.accessioned2025-03-10T07:36:05Z
dc.date.available2025-03-10T07:36:05Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.identifier.citationJournal of Food Health and Bioenvironmental Science
dc.identifier.issn26300311
dc.identifier.scopus2-s2.0-85207282364
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4777
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectConsumer of jam acceptance
dc.subjectHorse Mango Jam
dc.subjectJam properties
dc.titleDevelopment of Horse Mango (Mangifera foetida) Jam and Consumer Acceptance
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85207282364&partnerID=40&md5=c8fed3f8ca36b602986ec21ccc1ae087
oaire.citation.endPage52
oaire.citation.issue2
oaire.citation.startPage46
oaire.citation.volume13
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