Abstract:
This study was conducted to determine the effect of using apple on physical characteristic and sensory acceptance of lychee pudding when in combination with lychee and apple puree are used instead of mango puree. Six sample of puddings were prepared in which one one sample control with 100% of lychee puree and five samples which are pudding with 90% lychee and 10% apple puree, 80% apple and 20% apple puree, 70% lychee and 30% apple puree, 60% lychee and 40% apple puree, and also 50% lychee and 50% apple. Research was shown that percentages of pH, total soluble solid, colour, and texture were different with increased apple puree. Addition of apple puree increased the texture values were decreased in order with the formulation. A group of 50 untrained panels were involved in the sensory evaluation. Affective test of pudding showed significant different at p<0.05 in all of the sensory attributes such as colour, odour, taste, texture and overall acceptance. Pudding with 50% lychee and 50% apple puree was widely accepted by panelists followed pudding with 60% lychee and 40% apple puree. Pudding with 50% lychee and 50% apple also were showed highest mean score for all sensory attribute such as colour, odour, taste, texture, and overall acceptance. From the result, using apple on physical characteristic of lychee pudding was effrcted to colour, taste and texture. Apple used in lychee pudding were suitable with lychee characteristic.
