Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product | ||
| مجله علوم و صنایع غذایی ایران | ||
| Article 11, Volume 21, Issue 150, 1403, Pages 151-161 PDF (286.06 K) | ||
| DOI: 10.22034/FSCT.21.150.151 | ||
| Authors | ||
| Veriani Aprilia* ; Nurul Kusumawardani; Rizal Fauzi; Daru Estiningsih; Effatul Afifah; Dwi Kusumawati; Imroatul Anifa; Aprilinna Effendi; Ashifudin Ashifudin | ||
| گروه تغذیه، دانشگاه آلما آتا، Jl. Brawijaya 99, Yogyakarta 55183, Indonesia | ||
| Abstract | ||
| Porang (Amorphophallus oncophyllus, AO) is a local food source that may be developed to address food security concerns. Diversification in processing should be done to increase its consumption. Amorphophallus oncophyllus macerated with Strobilanthes crispus (AOSC) was added to jelly candy, which was created as a low-calorie food product with useful antihyperglycemic qualities. This study aimed to evaluate the sensory and physical properties of jelly candy, including color and texture. Jelly candy varied in the concentration of AOSC, namely: 0.2, 0.5, 0.7, and 0.9%. The content of macronutrients was analyzed to prove the calorie value of jelly. The sensory evaluation was carried out using a hedonic scale, while color and texture profiles were each analyzed using a chromameter and texture analyzer. Adding AOSC considerably decreased the calorie content of jelly by up to 35%, from 147 Kcal/100 g to between 94.74 and 104.18 Kcal/100 g. In comparison to the control, the addition of AOSC had the same degree of preference in practically every attribute and did not affect total preferences. Additionally, it raised the yellow-blue component (b* value) and the lightness (L* value), but decreased the red-green component (a* value). While the cohesiveness, gumminess, and fracture values of the jelly candy decreased and the hardness values increased, the addition of AOSC did not affect the springiness value. The results of this research will be crucial in the development of new food products, particularly those that are low in calories and appealing to customers due to their improved physical qualities. | ||
| Keywords | ||
| Amorphophallus oncophyllus; Strobilanthes crispus; texture; color; sensory | ||
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