Work

Development and content analysis of Lubeg jelly

Year: 2024

Type: article

Abstract: Experiments were conducted to develop the Lubeg jelly flavored with honey, cinnamon, and vanilla, to determine its proximate and mineral analysis, and to evaluate the characteristics in terms of appearance, texture/consistency, flavor, and acceptability. Results showed that Lubeg jellies with added vanilla, honey, and cinnamon can enrich the proximate and nutritional composition of the products. During the organoleptic evaluation, the produced Lubeg jelly with vanilla flavor (Sample 4) was deemed to be the best in terms of appearance “dark red”,texture/consistency “soft/well spreadable”, flavor “sweet”, and “like extremely” by the panel of thirty tasters. Lubeg jelly with vanilla taste is widely accepted, and scale production of the product might be a revenue-generating enterprise on campus as well as a possible source of extension’s livelihood in the community.

Source: Plant Science Today

DOI: 10.14719/pst.4481

Author: E B Cristobal

Institution: Isabela State University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

Funder: Isabela State University