Abstract:
This study was carried out to investigate the effect of addition of sugar and dried chili in
ambarella fruit dipping on physical properties and panelists' acceptances of dried
ambarella product. The ingredients used in making the sauce were sugar, salt (2%), dried
chili and water (50%). There were five formulations of sauce produced; A (48% sugar,
0% dried chili), B (46% sugar, 2% dried chili), C (44% sugar, 4% dried chili), D (42%
sugar, 6% dried chili) and E ( 40% sugar, 8% dried chili). The colour analysis of dried
ambarella showed that the sample A was significant different (p<0.05) among other
samples in terms of 'L' and 'a' values, however it was no significant different (p>0.05) to
sample D and E in terms of 'b' value. It means that the higher amounts of dried chili
being used resulted of 'L' and 'b' value decreased and 'a' value increased. Meanwhile,
the sample E which had highest amount of dried chili showed the highest of crude fiber
content. Sensory evaluation showed that the sample E (the most red) was the most
acceptance compared to others in terms of colour acceptance. However, most panels
likely preferred the sample A in terms of taste and overall acceptance. Therefore, the
sample A was the most acceptable in terms of physical properties and panelists'
acceptance and however, there was no significant different (p>0.05) with other samples
