Proceeding2562

995 การประชุมวิชาการระดับชาติมหาวิทยาลัยทักษิณ ครั้งที่ 29 ประจ�ำปี 2562 วิจัยและนวัตกรรมเพื่อการพัฒนาที่ยั่งยืน Development of healthy velvet tamarind juice Abstract Introduction : Velvet tamarind is an indigenous Southern Thai fruit which contains beneficial micronutrients for health. Stevia leaf is a sweetener and sugar substitute extracted from the leaves of the plant. The development of velvet tamarind juice with high nutritional value by adding sweetener from stevia leaf extract will be a healthy drink. Objective : To investigate the effects of percentage of velvet tamarind pulp (5, 10, 15 and 20% (w/w)) on the quality of healthy velvet tamarind juice. Methods : To Process the velvet tamarind juice with percentage of velvet tamarind pulp (5, 10, 15 and 20% (w/w)) using sweetener from stevia mixed with sugar syrup and determine the quality (color, turbidity, viscosity, total acidity, ascorbic acid content and sensory quality) of healthy velvet tamarind juice. Results : The results showed that, when the percentage of velvet tamarind pulp increased, ascorbic acid con- tent, total acidity, turbidity, viscosity and color ( a * and b *) of the velvet tamarind juice significantly increased. The optimal formula for healthy velvet tamarind juice was 10% velvet tamarind pulp with 1:4 (w/w) of stevia leaf extract to sugar syrup which showed the highest acceptance score of color, flavor, taste, appearance and total acceptance. Conclusion : Velvet tamarind juice with higher percentage of velvet tamarind pulp contained higher ascorbic acid content, total acidity, turbidity, viscosity and color ( a * and b *). The highest consumer acceptance of velvet tamarind juice in terms of color, flavor, taste, appearance and total acceptance was 10% velvet tamarind pulp with 1:4 (w/w) of stevia leaf extract to sugar syrup Keywords : velvet tamarind, stevia, ascorbic acid, sensory quality