Physico-chemical characteristics of flavoured dessert gels from semi-refined carrageenan

O. Normah and I. Nazarifah

Abstract

Flavoured dessert gel was made from semi-refined carrageenan (SRC) while other essential ingredients such as sugar, citric acid, permitted food flavouring and food colouring were added for flavour, acid-sugar balance and eye appeal of the product. The major characteristics of the product analysed were gel strength = 112 ± 2.50 g/cm2,freeze thaw property = 88.50 ± 9.50 g/cm2, no syneresis, moisture = 80.85 ± 1.01%, pH = 4.43 ± 0.01, TSS = 17.40 ± 0.35 Brix and crude fibre = 2.97 ± 0.10%. Product analysis showed that the flavoured dessert gel produced was comparable to similar products in the market in terms of pH and TSS while gel strength differed from some of the market products.

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