Enrichment Program

Product Development Of Collagen Fruit Juice Using Thong Pha Phum Gi Rambutan (nephelum Lappaceum) Followed With Physicochemical And Sensory Analysis

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In recent years, the food industry develops functional food which produces health benefits to the customer and the beverage industry is a suitable sector to explore. Therefore, this project aims to develop a collagen drink using the Thong Pha Phum GI (Geographical Index) rambutan as a locally grown fruit in Thailand. The main objective is to observe the effects of different concentrations of rambutan (2%, 3%, and 4%) and xylitol (7%, 8%, 9%) to the sensorial and physicochemical properties of the collagen fruit juice. The rambutan collagen drink formulation was made using infused chrysanthemum water, collagen, xanthan gum and various concentrations of rambutan and xylitol. Results showed there were no significant differences (P>0.05) in the sensory analysis attributes which include color, aroma, taste, texture, aftertaste, and overall liking, however there were significant differences (P

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Detail Information

Series Title

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Call Number

EP FT-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP FT-002

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical analysis
sensory analysis
Collagen Fruit Juice
Rambutan
Xylitol

Specific Detail Info

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Statement of Responsibility

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