Development of ready-to-drink juice from seedless duhat (Syzygium cumini (L) Skeels) fruit

Kevin DO Roa

Date

8-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ernesto V. Carpio

Restrictions

Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.

Abstract

The study aims to develop ready-to-drink duhat fruit juice. The effect of dilution of 1:3 and 1:4 duhat extract to water ratio as well as the effect of added stabilizer (xanthan gum and carboxymethylcellulose) were determined through sensory evaluation and chemical analysis. Sensory results indicated that the juice treatment with 1:3 dilution and with no added stabilizer had the highest color, aroma, flavor and general acceptability scores. For 1:4 dilution, color of the juice with no added stabilizer was significantly different with the juices added with carboxymethylcellulose (CMC) and xanthan gum while general acceptability did not differ from each treatment but the juice with xanthan gum had the highest acceptability. The effect of added stabilizer on the duhat juices revealed that for 1:3 dilution, addition of stabilizer was not necessary, but for higher dilution (1:4), addition of stabilizer is needed to improve its consistency. The pH, total soluble solids (TSS), total titratable acidity (TTA) and vitamin C were nearly the same in all treatment formulations. Two formulations which showed promising results were 1:3 dilution with no added stabilizer, and 1:4 dilution with xanthan gum. Color analysis indicated that juice with 1:3 dilution had the good duhat color indicated by its higher redness value. Higher viscosity was observed for the juice with xanthan gum. Proximate composition of both treatments of ready-to-drink duhat juices indicated significant differences for moisture and nitrogen-free extract (NFE) contents but the other components did not differ from each other.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /R63

Document Type

Thesis

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