Development of a High Fiber Mango Jam


This research was aimed to produce a high fiber mango jam using a gel derived from the corm of the konjac that had been recognized by the consumers for sometimes. The product of mango jam was studied and characterized in several ways, i.e., physical and chemical properties, and the determination of the plausible contamination with microorganism. The basic jam's formula was consisted of pectin. Various concentrations of the konjac gel used were 0.5, 1, and 1.5 %. The konjac gel was prepared using konjac flour mixed with warm water in a ratio of 1:30. It was found that the jam that containing konjac gel at the concentration of 1% was the most acceptable product by the consumers with the score was 3.57. In regarding to the physical quality, the appropriate viscosity level was at 4,650 centipoises, where adulterated thing was not observed with naked eyes. The chemical quality of konjac gel was consisted of 67 Brix of total soluble solid, water activity 0.3, and pH at 0.32, with no food coloring. A total concentration of detected microorganism was less than 10 cfu/ml, while yeast and mold were detected less than 100 cfu/ml. Cooperative Women Group in Mueang district carried out the production of high fiber jam mixed with mango in Bang-Pai sub-district, Chachoengsao province in order to use as an alternative way in processing of mango and value added for local agriculture products.

Author Information
Kanchayanis Srinukoon, Rajabhat Rajanagarinda University, Thailand

Paper Information
Conference: ACSEE2016
Stream: Environmental Sustainability & Human Consumption: Food and Water, Hunger and Thirst

This paper is part of the ACSEE2016 Conference Proceedings (View)
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Posted by James Alexander Gordon