Authors : Kamolbhibhat Chanasith, Prachya Paemongkol and Santidhorn Pooripakdee
Abstract: Product development of Karanda Sorbets and yogurt ice-cream. The objectives of this study are to determine the appropriate amount of Karanda fruits for making Sorbets and yogurt ice-cream to examine the quality of Karanda Sorbets and yogurt ice-cream) to study about the consumer’s behaviors towards Karanda Sorbets and yogurt ice-cream. The results are as stated below. In terms of Karanda sorbet preparation, the most appropriate quantity of Karanda fruit juice is 30%. The physical properties of Karanda Sorbets contain the brightness level at 34.32, red color level at 41.26 and yellow color level at 21.18. The soluble solids contain: 30 Brix, overrun statistics at 25.72, melting rate at 47.32 and pH balance at 2.40. Upon studying the chemical qualities of Karanda sorbet, it is evident that in every 100 g, there are 91.8 Kcal of energy, 77.1 g of humidity, 0.15 g of fat, <0.20 g of protein, 22.6 g of carbohydrates, 0.11 g of fiber and 0.12 g of ash. Alternatively in the aspect of Karanda yogurt ice-cream, the most appropriate quantity of Karanda fruit added to the ingredients is 10%. The physical properties of Karanda yoghurt ice-cream are as follow: brightness level at 52.32; red color level at 32.26; yellow color level at 21.18; viscosity level at 364.798 cps; overrun statistics at 75.85; melting rate at 89.90 and pH balance at 5.67. In terms of the chemical qualities of Karanda yogurt ice-cream, each 100 g provides 214 Kcal of energy, 64.0 g of humidity, 14.6 g of fat, 3.14 g of protein, 17.5 g of carbohydrates, 0.76 g of fiber and 0.74 g of ash. Consumer satisfaction towards Karanda Sorbets and yogurt ice-cream is at 100%.
Kamolbhibhat Chanasith, Prachya Paemongkol and Santidhorn Pooripakdee, 2017. Product Development of Karanda Fruit (Carissa Carandas Linn.): Sorbets and Yogurt Ice-Cream. Journal of Engineering and Applied Sciences, 12: 4687-4692.