Development of anthocyanin-rich jelly by Thai mulberry (Morus alba) fruit powder
Abstract
Mulberry fruit is well known as a good source of anthocyanins with many biological activities. This study was investigated the physico-chemical properties of Thai mulberry (Morus alba) fruits powder (MFP) and use as an ingredient to developing an anthocyanin-rich jelly. The physical and chemical properties and sensory evaluation of anthocyanin-rich jelly by varying four levels of MFP at 0, 13, 20 and 26% (w/w) were determined. The results showed that MFP contains carbohydrate (73.46%), protein (10.24%), fat (1.74%), and dietary fiber (11.29%). The acidity, total soluble solid and pH were 6.43%, 13.72% and 4.28, respectively. MPF exhibited the antioxidant activities by 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assay of 1.20 µmol trolox equivalent (TE)/100g dry weight (DW), 166.16 µmol TE/g DW and 595.11 µmol TE/g DW, respectively. The result of total phenolic contents (TPCs) using Folin-Ciocalteu method was 26.88 mg GAE/g DW and total anthocyanin was 6.13 mg cyanidin-3-glucoside equivalents/g DW. As the results of anthocyanin-rich jelly, the increase of MFP resulted in the increasing of total soluble solid, acidity and hardness. For color measurement, lightness (L*) was decreased but redness (a*) and yellowness (b*) were increased. The sensory results showed anthocyanin-rich jelly from 13% MFP obtained the highest overall liking score of 7.5 (like moderately to like very much). The antioxidant activities, TPCs and total anthocyanin content of the developed jelly with MFP were significantly higher (p<0.05) than the jelly without MFP. Therefore, anthocyanin-rich jelly could be developed as functional food with consumer acceptability.
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