การศึกษาสัดส่วนที่เหมาะสมของมะเฟืองในกระบวนการผลิตคราฟต์โซดามะเฟือง

Wachira Singkong; Kritsda   Kaweewong; Nitipat   Wingpat; Phonsawan Ruedeethai; Boonyakrit   Rattanapun; Phongsakorn Saenghong

Authors

Wachira Singkong Kamphaeng Phet Rajabhat University, Faculty of Science and Technology, Kamphaeng Phet province, 62000 Thailand
Kritsda Kaweewong Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Phitsanulok
Nitipat Wingpat คณะวิทยาศาสตร์และเทคโนโลยีการเกษตร มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา พิษณุโลก
Phonsawan Ruedeethai คณะวิทยาศาสตร์และเทคโนโลยีการเกษตร มหาวิทยาลัยเทคโนโลยีราชมงคลล้านนา พิษณุโลก
Boonyakrit Rattanapun คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏกำแพงเพชร
Phongsakorn Saenghong ศูนย์ส่งเสริมและตรวจสอบการผลิตตามมาตรฐานความปลอดภัยทางอาหาร มหาวิทยาลัยราชภัฏกำแพงเพชร

Keywords:

Craft soda, Soft drink, Fermented foods, Lactic acid bacteria, Health drinks

Abstract

This research aims to study the production process of craft soda from starfruit and analyze its quality. The analysis of the physical and chemical characteristics of three commercial fruit craft soda brands, along with a sensory evaluation for consumer preference, revealed that sample B had the highest overall preference. Sample B also had the highest total acidity at 1.54% and the highest total soluble solids at 8.70 °Brix. The study on the optimal ratio of starfruit in the production process and the evaluation of the characteristics of the starfruit craft soda found that the formulation with the highest starfruit-to-sugar ratio (125:175 grams) received the highest overall preference score of 7.13. This formulation had the lowest total acidity at 0.8% but the highest total soluble solids at 15.4 °Brix. When compared to sample B, the craft soda shows similar values in pH and color parameters L*, a*, and b*. All craft soda samples meet the community product standard (TIS 2/2546).

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