Open AccessPhysicochemical properties and sensory characteristics of ciku fruit (Manilkara zapota) pastilles
Author(s) -
Norhashila Hashim,
Z. Mohd Zin,
Amir Izzwan Zamri,
Nor Dini Rusli,
K.L. Smedley,
M.K. Zainol
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(2).510
Subject(s) - chemistry , food science , orange (colour) , preservative , brix , horticulture , aftertaste , botany , biology , flavor , sugar
Ciku fruit (Manilkara zapota), also known as sapodilla is an exotic tropical fruitcommonly eaten by Malaysians but not as popular as durians, rambutans, and bananas.Due to the short period of storage of ripened ciku fruits, making or converting it to a newend product such as pastille may promote the utilization and promote this tropical climatefruit and provide a wide range of products. Therefore, the purpose of this study was todevelop ciku pastille and determine the physicochemical properties and sensorycharacteristics of ciku pastilles. A total of six formulations of ciku pastille were developedbased on the different amounts of ciku purée (10%, 12%, 14%, 16%, 18% and 20% ofciku purée) added. The pastilles were analysed for their texture profile analysis (TPA),water activity (Aw), total soluble solids (TSS), colour analysis, pH, moisture content, ash,fibre and antioxidative activity. Results showed that formulation F (20% ciku purée)illustrated the highest value for moisture (18.59%), ash (2.43%), fibre (2.65%) andscavenging activity (36.58%). The production of this product is highly likely to becommercialised as no synthetic preservatives and artificial colouring were used. The cikupastille was successfully developed with brownish-orange colour, round-shaped with adiameter of 1.0-1.2 cm, weighing approximately 1.2-1.5 g. Formulation B (12% cikupurée) has 62.7⁰ Brix with pH 4.3, which had an acidic aftertaste and a water activity of0.54. For colour analysis, L* value (59.76), a* value (23.71) and b* value (34.33) broughtthe brownish-orange colour for ciku pastille. Formulation B (12% ciku purée) was highlyaccepted by the panellists and retained its good texture and colour after being kept in thechiller for 2 months at below 18°C. The analysis, therefore, revealed that thephysicochemical properties of the ciku pastille produced were enhanced and found to berich in antioxidants and accepted by the panellists. Ciku fruit may consequently be apossible natural ingredient for pastille production, thus promoting its use in the foodsector.