Đồ án tốt nghiệp - The impact of food additives on qualities of gels from catunaregam spinosa LE

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR INTERNATIONAL EDUCATION
DEPARTMENT OF FOOD TECHNOLOGY

GRADUATION THESIS
Thesis code: 2024 – 20146026

THE IMPACT OF FOOD ADDITIVES ON
QUALITIES OF GELS FROM CATUNAREGAM
SPINOSA LEAVES EXTRACT

TRẦN NGỌC HẠNH – 20146026
NGÔ THỊ MINH NGUYÊN – 20116143
Major: FOOD TECHNOLOGY
Supervisor: NGUYỄN VINH TIẾN, Assoc. Prof.

Ho Chi Minh City, June 2024
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HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY FOR INTERNATIONAL EDUCATION
DEPARTMENT OF FOOD TECHNOLOGY

GRADUATION THESIS
Thesis code: 2024 – 20146026

THE IMPACT OF FOOD ADDITIVES ON
QUALITIES OF GELS FROM CATUNAREGAM
SPINOSA LEAVES EXTRACT

TRẦN NGỌC HẠNH – 20146026
NGÔ THỊ MINH NGUYÊN – 20116143
Major: FOOD TECHNOLOGY
Supervisor: NGUYỄN VINH TIẾN, Assoc. Prof. Ph.D

Ho Chi Minh City, June 2024
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ACKNOWLEDGEMENT
We would like to express our sincere gratitude to the professors, lecturers, and staff of
Ho Chi Minh City University of Technology and Education, especially the Department of
Chemical and Food Technology, Faculty fỏ High Quality Training, and Faculty of
International Education, for their guidance, support, and facilitation throughout our study
and training at the university. We have gained valuable knowledge and skills that will benefit
us in the future.
We would like to extend our deepest gratitude to Assoc. Prof. Ph.D. Nguyen Vinh
Tien, for his guidance and support during the process of our thesis completion. We would
also like to thank Ms. Ho Thi Thu Trang, laboratory technician, for her assistance in
providing us with necessary equipment and facilities during our research.
We acknowledge that there are still shortcomings in our research due to our limitations
in knowledge and skills. We sincerely apologize for any mistakes and appreciate any
feedback or suggestions to improve our graduation thesis.
Sincerely thanks
Trần Ngọc Hạnh and Ngô Thị Minh Nguyên

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DECLARATION
We that our Graduation Thesis The impact of food additives on qualities of
gels from Catunaregam spinosa leaves extract is the result of our research and has never
been published. The entire research content was carried out under the guidance of Assoc.
Prof. Ph.D. Nguyễn Vinh Tiến. We confirm that all reference documents are cited fully and
accurately in accordance with regulations.
Ho Chi Minh City, June 20th, 2024
Signature

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TABLE OF CONTENTS
GRADU
...

...
 0.51a 1.80  0.41a

Ca_5

4.47  0.52a

3.13  0.83a

4.53  0.52a 1.67  0.49a

Ca_6

4.60  0.51a

3.27  0.70a

4.27  0.46a 1.60  0.51a

TABLE 2. DEIVE SCORE OF C. SPINOSA JELLY SUPPLEMENTED WITH
DIFFERENT CONCENTRATION OF SUGAR
Sample

Texture

Appearance

S_8

4.13  0.83a

3.53  0.52a

3.80  0.94a 4.20  0.86a

S_10

4.07  0.88a

3.67  0.49a

3.60  0.91a 4.27  0.88a

S_12

4.00  0.85a

3.33  0.49a

4.00  1.00a 4.07  0.88a

S_14

3.93  0.80a

3.40  0.51a

4.20  0.86a 3.93  0.80a

S_16

3.80  0.77a

3.60  0.51a

3.53  1.13a 4.00  0.76a

77

Flavor

Taste

TABLE 3. DEIVE SCORE OF C. SPINOSA JELLY SUPPLEMENTED WITH
DIFFERENT CONCENTRATION OF AGAR
Sample

Texture

Appearance

Flavor

Taste

A_0.2

3.93  0.88a

3.47  0.52a

3.80  1.01a 3.87  0.92a

A_0.4

3.67  1.11ab

3.53  0.52a

4.00  0.85a 3.80  0.94a

A_0.6

3.00  0.76a

3.40  0.51a

4.07  0.88a 3.93  0.80a

A_0.8

3.13  0.64ab

3.60  0.51a

3.67  1.11a 4.13  0.83a

A_1.0

3.27  0.88ab

3.67  0.49a

4.13  0.92a 4.00  1.13a

TABLE 4. DEIVE SCORE OF C. SPINOSA JELLY SUPPLEMENTED WITH
DIFFERENT CONCENTRATION OF GELATINE
sample

Texture

Appearance

G_0.2

4.07  0.88a

3.53  1.13a

3.33  1.11a 4.33  0.72a

G_0.4

4.00  1.25a

4.00  0.93a

3.67  0.98a 4.13  0.92a

G_0.6

3.93  1.16a

4.20  0.94a

3.40  0.99a 3.93  0.96a

G_0.8

4.00  1.25a

4.00  0.93a

3.67  0.98a 4.13  0.92a

G_1.0

3.93  1.16a

4.20  0.94a

3.40  0.99a 3.93  0.96a

78

Flavor

Taste

TABLE 5. DEIVE SCORE OF C. SPINOSA JELLY SUPPLEMENTED WITH
DIFFERENT CONCENTRATION OF CARRAGEENAN
Sample

Texture

Appearance

Flavor

Taste

C_0.02

2.07  0.80c

3.13  0.74a

3.40  0.83a 3.87  0.83ab

C_0.04

1.80  0.86c

3.13  0.83a

3.40  1.35a 4.20  0.86ab

C_0.06

2.13  0.74bc

3.27  0.70a

3.53  0.99a 3.87  0.92ab

C_0.08

3.20  1.21a

3.20  1.01a

3.67  1.18a

4.27  0.70a

C_0.1

3.07  1.10ab

3.47  0.74a

3.47  0.99a

3.27  1.22b

TABLE 6. DEIVE SCORE OF C. SPINOSA JELLY SUPPLEMENTED WITH
DIFFERENT CONCENTRATION OF XANTHAN GUM
Sample

Texture

Appearance

Flavor

Taste

X_0.05

3.00  0.76a

3.40  0.91a

4.20  1.15a

4.13  0.99a

X_0.1

2.93  0.88a

3.20  0.68a

3.93  0.80ab 3.73  1.03a

X_0.15

2.53  0.92ab

3.13  1.13a

3.73  1.10ab 3.87  1.25a

X_0.2

2.07  0.80b

3.67  0.72a

3.73  1.22ab 4.07  1.10a

X_0.25

1.80  0.86b

2.87  0.83a

3.00  1.07b

79

3.27  1.22a

S

K

L

0

0

2

1

5

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