Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit
Journal Title: Food Research - Year 2018, Vol 2, Issue 2
Abstract
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable acidity have gained the highest score in the hedonic sensory test, with overall acceptability ranging from “like slightly” to “like moderately”. Formulated sapodilla juice and pure sapodilla juice were analysed for their total phenolic and ascorbic acid contents, pH, total soluble solid and titratable acidity. The formulated sapodilla juice has lower pH (3.35), higher titratable acidity content (0.40%) and total soluble solid (25oBrix) than pure sapodilla juice. The total phenolic (469.82 mg GAE/L) and ascorbic acid contents (3.60 mg/100 mL) of formulated sapodilla juice which consists only 50% of sapodilla juice showed the lower value than the pure sapodilla juice. Formulated sapodilla juice with lower pH will be less susceptible to enzymatic browning. In microbiology total plate count, no colony formed on the formulated juice, whereas the mean number of colony forming units (CFU) in pure juice was 169318.18 CFU/ml juice stored in room temperature (28°C) for a week. These results revealed that the formulated juice had better microbial stability than pure juice.
Authors and Affiliations
W. S. Lim, Rabeta Mohd Salleh, U. Uthumporn
Keywords
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- EP ID EP291066
- DOI 10.26656/fr.2017.2(2).227
- Views 191
- Downloads 0
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