Effects of gelling and sweetening agents on characteristics of Maprang crude extract’s (Bouea macrophylla Griff) jelly product

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Kobporn Chanpho
Supawadee Daodee
Duangkamon Sakloetsakun

Abstract

Introduction: Maprang (Bouea macrophylla Griff) is a common fruit in Anacardiaceae family which has high
nutritional values. Common chemical compositions in Maprang are carotenoid, and phenolic compound which show effects on antioxidant and anti-cancer properties. It was therefore the aim of this research to study effects of gelling agents and sweeteners on characteristics of Maprangs’ jelly. Materials and Method: Three different solvents, namely, water, 50% ethanol and 95% ethanol were used to extract the Maprang. The extraction which contains high content of total carotenoid, phenolic, and % yield was carried out to prepare a jelly product. The Maprang jelly products were formulated by varying 2 types of gelling agents: gelatin and pectin, and sweeteners: sucrose and sucralose. Furthermore, chemical and physical properties of the formulations were tested. Results: 95%Ethanol was chosen as an extraction solvent because it provided the highest total carotenoids and phenolic compounds which were 4.64±0.23 % and 17.40±0.38%, respectively. By using 2 types of gelling agents and sweeteners, 12 formulations were obtained. Overall, the average pH of the product was 3.7. Results obtained from a Texture analyzer showed that the product using 14% gelatin and sucrose as sweetener had high values of firmness, Cohesiveness and chewiness. Moreover, 10 and 12% gelatin together with sucrose and sucralose revealed better the highest properties on springiness, whereas that of 10% gelatin and sucralose in the product had low lowest firmness, chewiness and cohesiveness compared to other formulations. Conclusion: According to the results, by using gelatin in the formulation, the firmness and springiness of the product were better than using pectin. Furthermore, the firmness of the product might be affected by the type of sweeteners. The texture of product was softer when using artificial sweetener in comparison to natural sucrose.

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Pharmaceutical Sciences

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