Abstract

          The purposes of this research were to develop horse mango (Mangifera foetida Lour.) jam, to investigate the quality of the developed jam and consumer acceptance of horse mango jam. The methodology ofresearch was conducted by studying three concentration levels (35%,45% and 55%) of ripe horse mango flesh suitable to be processed into horse mango jamandevaluatingthe jam properties: physical, chemicaland microbiological quality and consumer acceptance of the jam.The experimental results indicated that ripe horse mango flesh could be suitably processed as jam, and that horse mango also had a unique smell. Furthermore, the quality of horse mango jam was investigated by measuring the quality of jam according to the Thai Community Product Standard (TCPS) criteria for coloring (L*a* b*) and spreadabilityused to deform the jam, it was found that 3 horse mango jams are concentrated in terms of color,odor and flavor, according to TCPS criteria: L*, a* decreased and b* increased when the concentration of horse mango jam increased. The texture of the jam decreased when the concentration of horse mango increased. Horse mango jam selection by sensory evaluation from 50 panelists found that horse mangojam 55 % received the most favorable rating in terms of color, odor, flavor and overall liking and there was a significant difference with 35%, 45% jam (p <0.05). When using 55% horse mango jam for chemical and microbiological quality, it was found that jam contains the amount of β-carotene at 1.04g, moisture at 28.5g,ash 0.56 g protein 0.45 g, carbohydrate and fat 0.73 g per 100 grams of horse mango jam. The amount of microbes detected was not up to the standard of TCPS. For the acceptance of 100 consumers, consumers accepted 97 % ofjam and decided to buy horse mango jam at 76 %.

Keywords:Horse Mango Jam, Jam Properties, Consumer of JamAcceptance