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VOL. 6, ISSUE 4 (2021)
Storage study of jelly mixture made with special Carrageenan
Authors
Poorna Perera
Abstract
Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. In a newly formulated commercially available jelly-based dessert product a special Carrageenan is used with the purpose of obtaining the setting at room temperature; instead of subjecting the jelly mixture to refrigeration temperature where the normal gelatin-based jelly set at. In this study two methods are employed to measure the changes in textural property of the jelly mixture with special Carrageenan, i.e., using the Texture Analyzer and using the trained sensory panel. The sensory evaluation test carried out showed that upon storage there is a significant degradation of the flavour and the mouth feel of the jelly mixture. The main factors influencing this may be the different temperature conditions and different storage conditions. Readings of the texture analyzer reveals that hardness of the freshly prepared jelly made with Carrageenan and the sample stored under different conditions for a month does not show a significant different remains almost the same although the flavour of the sample stored in room temperature without exposing to light found to be more compatible with the freshly prepared jelly sample where the flavour of the sample kept exposing to light at room temperature has considerably degraded.
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Pages:08-12
How to cite this article:
Poorna Perera "Storage study of jelly mixture made with special <em>Carrageenan</em> ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 08-12
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