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Development of Antioxidant Jelly Using Tropical Fruits

The demand for food products packed with antioxidants has greatly increased in recent years due to the alarming statistics on free radical diseases Therefore, antioxidant jelly was formulated in this study using mango (MJ1), passion fruit (PAJ2) and pineapple (PIJ3) juices as base ingredients. The...

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Main Authors: Aina A. Masri, Aina A. Masri, Fazleen I. A. Bakar, Fazleen I. A. Bakar, Munira. Z. Abidin, Munira. Z. Abidin, Nur H. Malik, Nur H. Malik
Format: Article
Language:English
Published: 2023
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/10595/1/J16543_203120b0a899451380b7ed852d789d30.pdf
http://eprints.uthm.edu.my/10595/
http://www.doi.org/10.26538/tjnpr/v7i7.22
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spelling my.uthm.eprints.105952024-01-15T07:29:49Z http://eprints.uthm.edu.my/10595/ Development of Antioxidant Jelly Using Tropical Fruits Aina A. Masri, Aina A. Masri Fazleen I. A. Bakar, Fazleen I. A. Bakar Munira. Z. Abidin, Munira. Z. Abidin Nur H. Malik, Nur H. Malik T Technology (General) The demand for food products packed with antioxidants has greatly increased in recent years due to the alarming statistics on free radical diseases Therefore, antioxidant jelly was formulated in this study using mango (MJ1), passion fruit (PAJ2) and pineapple (PIJ3) juices as base ingredients. The formulated jellies were evaluated for their phytochemical, physicochemical, sensory and nutritional properties. Initially, a survey to 112 respondents was carried out to determine consumer acceptance on antioxidant jelly. Out of the respondents, 63.4% prefer antioxidant jelly products with multiple fruits. The formulated jellies showed significant difference (p<0.05) in moisture content and pH with the highest moisture content was recorded for PAJ2 at 86.03% while MJ1 recorded the highest pH at 3.86 have sour taste that may not be desirable for all consumers. Antioxidant analysis revealed high levels of DPPH, ABTS, and TPC in MJ1, with 82.78%, 76.95%, and 0.07 mg GAE/g, respectively. Color showed a positive value of L*, a*, b* scale, indicating yellowish red colors of MJ1, PAJ2 and PIJ3 due to the 2023 Article PeerReviewed text en http://eprints.uthm.edu.my/10595/1/J16543_203120b0a899451380b7ed852d789d30.pdf Aina A. Masri, Aina A. Masri and Fazleen I. A. Bakar, Fazleen I. A. Bakar and Munira. Z. Abidin, Munira. Z. Abidin and Nur H. Malik, Nur H. Malik (2023) Development of Antioxidant Jelly Using Tropical Fruits. Tropical Journal of Natural Product Research, 7 (7). 3433 -3438. ISSN 2616-0684 http://www.doi.org/10.26538/tjnpr/v7i7.22
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Aina A. Masri, Aina A. Masri
Fazleen I. A. Bakar, Fazleen I. A. Bakar
Munira. Z. Abidin, Munira. Z. Abidin
Nur H. Malik, Nur H. Malik
Development of Antioxidant Jelly Using Tropical Fruits
description The demand for food products packed with antioxidants has greatly increased in recent years due to the alarming statistics on free radical diseases Therefore, antioxidant jelly was formulated in this study using mango (MJ1), passion fruit (PAJ2) and pineapple (PIJ3) juices as base ingredients. The formulated jellies were evaluated for their phytochemical, physicochemical, sensory and nutritional properties. Initially, a survey to 112 respondents was carried out to determine consumer acceptance on antioxidant jelly. Out of the respondents, 63.4% prefer antioxidant jelly products with multiple fruits. The formulated jellies showed significant difference (p<0.05) in moisture content and pH with the highest moisture content was recorded for PAJ2 at 86.03% while MJ1 recorded the highest pH at 3.86 have sour taste that may not be desirable for all consumers. Antioxidant analysis revealed high levels of DPPH, ABTS, and TPC in MJ1, with 82.78%, 76.95%, and 0.07 mg GAE/g, respectively. Color showed a positive value of L*, a*, b* scale, indicating yellowish red colors of MJ1, PAJ2 and PIJ3 due to the
format Article
author Aina A. Masri, Aina A. Masri
Fazleen I. A. Bakar, Fazleen I. A. Bakar
Munira. Z. Abidin, Munira. Z. Abidin
Nur H. Malik, Nur H. Malik
author_facet Aina A. Masri, Aina A. Masri
Fazleen I. A. Bakar, Fazleen I. A. Bakar
Munira. Z. Abidin, Munira. Z. Abidin
Nur H. Malik, Nur H. Malik
author_sort Aina A. Masri, Aina A. Masri
title Development of Antioxidant Jelly Using Tropical Fruits
title_short Development of Antioxidant Jelly Using Tropical Fruits
title_full Development of Antioxidant Jelly Using Tropical Fruits
title_fullStr Development of Antioxidant Jelly Using Tropical Fruits
title_full_unstemmed Development of Antioxidant Jelly Using Tropical Fruits
title_sort development of antioxidant jelly using tropical fruits
publishDate 2023
url http://eprints.uthm.edu.my/10595/1/J16543_203120b0a899451380b7ed852d789d30.pdf
http://eprints.uthm.edu.my/10595/
http://www.doi.org/10.26538/tjnpr/v7i7.22
_version_ 1789427597273202688
score 13.211869

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