TY  - JOUR
T1  - Product Development of Karanda Fruit (<i>Carissa Carandas</i> Linn.):
Sorbets and Yogurt Ice-Cream
AU - Chanasith, Kamolbhibhat AU - Paemongkol, Prachya AU - Pooripakdee, Santidhorn 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 18
SP  - 4687
EP  - 4692
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.4687.4692
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.4687.4692
KW  - satisfaction
KW  -yogurt ice-cream
KW  -sorbet
KW  -Karanda fruit
KW  -consumer
KW  -protein
AB  - Product development of Karanda Sorbets and yogurt ice-cream. The objectives of this study are to
determine the appropriate amount of Karanda fruits for making Sorbets and yogurt ice-cream to examine the
quality of Karanda Sorbets and yogurt ice-cream) to study about the consumer&#146;s behaviors towards Karanda
Sorbets and yogurt ice-cream. The results are as stated below. In terms of Karanda sorbet preparation, the most
appropriate quantity of Karanda fruit juice is 30%. The physical properties of Karanda Sorbets contain the
brightness level at 34.32, red color level at 41.26 and yellow color level at 21.18. The soluble solids
contain: 30 Brix, overrun statistics at 25.72, melting rate at 47.32 and pH balance at 2.40. Upon studying the
chemical qualities of Karanda sorbet, it is evident that in every 100 g, there are 91.8 Kcal of energy, 77.1 g of
humidity, 0.15 g of fat, &lt;0.20 g of protein, 22.6 g of carbohydrates, 0.11 g of fiber and 0.12 g of ash. Alternatively
in the aspect of Karanda yogurt ice-cream, the most appropriate quantity of Karanda fruit added to the
ingredients is 10%. The physical properties of Karanda yoghurt ice-cream are as follow: brightness level at
52.32; red color level at 32.26; yellow color level at 21.18; viscosity level at 364.798 cps; overrun statistics at
75.85; melting rate at 89.90 and pH balance at 5.67. In terms of the chemical qualities of Karanda yogurt
ice-cream, each 100 g provides 214 Kcal of energy, 64.0 g of humidity, 14.6 g of fat, 3.14 g of protein, 17.5 g of
carbohydrates, 0.76 g of fiber and 0.74 g of ash. Consumer satisfaction towards Karanda Sorbets and yogurt
ice-cream is at 100%.
ER  -