At the present the studies on the Mahachanok jam product is limited. The objective of this research was to study in the textural syneresis and sensory characteristics of Mahachanok jam from three types of geldings (pectin galactomannan and carrageenan) and different storage conditions (room temperature 4o C) for 1 month. It was found that the gel strength rupture strength and brittleness of the Mahachanok jam from carrageenan and galactomannan were higher than pectin (p≤0.05). When the jam was stored at 4oC jam from pectin had highest brittleness and jam from galactomannan had syneresis more than carrageenan and pectin (p≤0.05) respectively. The jam was stored at 4o C found that the syneresis was lower than stored at room temperature. For sensory evaluation the overall acceptance of Mahachanok jam from pectin and carrageenan were higher than galactomannan with the mean of like score between slight to moderate.

Mahajanaka mango juice was health benefits and was a source of vitamins especially vitamin A in the form of beta carotene which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic tartaric citric succinic and ascorbic acid at 0.005 0.053 0.180 0.005 and 0.138% respectively. The selected juice had 3.49 12.20oBrix 62.25 7.71 59.24 and 5.26 micrograms per gram of pH total soluble solids L * a * b * color values and beta-carotene content respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists which was medium like in color appearance odor taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.

Mahajanaka mango (Mangifera indica L.) the yellow fruit had identity on color aroma and sweet taste. It had the highly potential to develop into a powdered beverage with a aroma and flavor similar to fresh fruit juices as possible. The objective of this study was to determine an appropriate foaming substance from 6 types ; Methocel? 65 HG Glyceryl monostearate (GMS) Carboxy methyl cellulose (CMC) Methocel? 65 HG mixed with GMS Methocel? 65 HG mixed with CMC and GMS mixed with CMC with 1:1 w/w with completely Randomized experimental design. Physicochemical properties of mahajanaka mango juice the color values L* a* b* pH total soluble solid citric acid and total solid equals 39.02 18.79 67.36 3.96 14.00๐Brix 0.40 milligram per 100 grams and 15.14%. The mahajanaka mango juice was adjusted 0.70% total acidity (as citric acid) 25๐Brix of total soluble solid and added 2.0% of maltodextrin. The result showed that an appropriate foaming agent was added 45% of 1.8% mixture of Methocel? 65 HG with CMC into mahachanaka mango juice. It had foam stability and density. The mahajanaka mango juice foam had values of stability density and overrun equals 0.001 milligram per min 0.14 gram per milligram and 602.11% respectively and Scanning Electron Microscope (SEM) had a porous structure with sphere and ellipsoid particle.