Physicochemical, Sensory and Proximate Properties Jelly Formulated with Black Fungus Mushroom Extract (Auricularia polytricha) and Stingless Bee Honey

Abstract

This study was conducted to develop a jelly using a mixture of black fungus mushroom extract and stingless bee honey. Five formulations of jellies were prepared with different percentage of black fungus mushroom extract [F1(0%); F2(10%); F3(20%); F4(30%) and F5(40%)] with the addition of 1% of stingless bee honey. The jellies were further analysed for their physicochemical properties, sensory attributes and proximate composition. The texture analysis showed a decrease in hardness and cohesiveness, while springiness, resilience and adhesiveness remain unchanged. Syneresis and colour analysis indicated significant differences between F1 (control) and F2-F4, whereas no significant differences were observed in water activity and pH. Based on the hedonic test, F2 was identified as the best formulation according to the overall acceptability. F2 exhibited slightly higher ash, protein and crude fibre contents, and significantly higher in dietary fibre compared with the control. These findings highlight the potential of black fungus mushrooms extract and stingless bee honey for the development of jelly-products, paving the way for innovative beverages with enhance nutritional value and visual appeal.