Effect of carrageenan concentration on the quality of orange fruit (Citrus nobilis) jelly
Abstract
Orange is a popular fruit and contains high nutritional content, especially biological compounds such as vitamin C and phenolic. Jelly products made from oranges often use gelling agents such as pectin, agar or gelatin. Therefore, research to find new gelling agents from natural polysaccharides is necessary. The study aimed to investigate the effects of carrageenan ratios (0.5%; 1%; 1.5%; 2%; 2.5%) added and determine the best ratio for product quality. The results showed that the carrageenan ratios added had a significant effect on the sensory indicators, physical and chemical properties of the product. In particular, the ratio of 1.5% carrageenan gave the best product quality with color values L*, a*, b* of 36.51; 16.79; 42.00; The content of vitamin C and total phenolic reached 21.08 mg/ 100 g and 44.94 mg GAE/ 100 g. This result provides a database on the application of carrageenan gelling agent for orange jelly products, contributing to the diversification of orange products on the market.
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