Use of Humectants in Mulberry Paste Product
Article Sidebar
Main Article Content
Abstract
The shelf-life extension of mulberry paste by using humectants to place sugar content could maintain the moisture while reducing the water activity (aw) of the product. The objectives of this research were to study on humectants replacement and the changes of the mulberry paste product quality during storage. The sugar content in the standard formula was replaced by 10% w/w glycerol and 90% w/w of maltitol and maltodextrin mixture (20:80 w/w). The final mulberry paste product consisted of mulberry, maltodextrin, maltitol, glycerol, salt and citric acid by 69.80% 21.62% 5.40% 3.01%, 0.17% and 0.07%, respectively. The chemical compositions: carbohydrates, proteins, fat, ash, fiber, and moisture, of the product were 76.92% 2.39% 0.14% 4.19% 4.30% 12.06%, respectively. The total energy by calculation was 318.50 kcal/100 g. The anthocyanin content was 68.32 mg cyanidin-3-glucoside/g. Total titratable acidity (citric acid equivalent) was 0.60%. The reducing sugar and total sugar values were 1.74% and 3.90%, respectively. The consumer acceptance as evaluated by untrained panelists was in the level of moderately like (7 score). The product packed in glass bottle containers was stored at 27±2 ºC for 4 weeks. The aw was increased while the textural properties: hardness, adhesiveness, and chewiness, were decreased. The chemical quality analysis showed significant decreases (p≤0.05) in the moisture and the anthocyanin contents. The microbial quality; total plate count and yeast and mold measurements were significantly increased (p≤0.05), however, the values were within the acceptable range according to the Thai community product standard (35/2558).
Article Details
References
Y. Jiang and W. J. Nie, “Chemical properties in fruits of mulberry species from the Xinjiang province of China,” Food chemistry, vol. 174, pp. 460-466, May 2015.
Q. Yuan and L. Zhao, “The Mulberry (Morus alba L.) Fruit-A Review of Characteristic Components and Health Benefits,” Journal of Agricultural and Food Chemistry, vol. 65, no. 48, pp. 10383-10394, Dec. 2017.
L. Liang, X. Wu, M. Zhu, W. Zhao, F. Li, Y. Zou and L. Yang, “Chemical composition, nutritional value, and antioxidant activities of eight mulberry cultivars from China,” Pharmacognosy Magazine, vol. 8, no. 31, pp. 215–224, Jul.-Sep. 2012.
A. M. Pawlowska, W. Oleszek and A. Braca, “Quali-quantitive analyses of flavonoids of Morus nigra L. and Morus alba L.(Moraceae) fruits,” Journal of Agricultural and Food Chemistry, vol. 56, no. 9, pp. 3377-3380, Apr. 2008.
S. H. Bae and H. J. Suh, “Antioxidant activities of five different mulberry cultivars in Korea,” Agricultural Sciences, vol. 4, no. 6, pp. 995-962, Aug. 2007.
S. Ercisli and E. Orhan, “Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits,” Food Chemistry, vol. 103, no. 4, pp. 1380-1384, Dec. 2007.
M. Tomas, G. Toydemir, D. Boyacioglu, R. Hall, J. Beekwilder and E. Capanoglu, “Processing black mulberry into jam: Effects on antioxidant potential and in vitro bio accessibility,” Journal of the Science of Food and Agriculture, vol. 97, no. 10, pp. 3106-3113, Feb. 2017.
M. Tomas, G. Toydemir, D. Boyacioglu, R. Hall, J. Beekwilder and E. Capanoglu, “The effects of juice processing on black mulberry antioxidants,” Food chemistry, vol. 186, pp. 277-84, Nov. 2015.
A. F. Yesilsu and H. Temiz, “Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream,” Czech Journal of Food Sciences, vol. 28, pp. 538-546, Oct. 2015.
S. Songkhrampukdee, “Quality of Life for Diabetic Patients Selaphum, Roi-Et,” Journal of Mahasarakham Hospital, vol. 9, no. 1, Apr-Jul. 2012.
G. Favetto, J. Chirife and G. Bartholomai, “Determination of moisture content in glycerol-containing intermediate moisture foods,” Journal of Food Science, vol. 44, no. 4, pp. 1258-1259, Aug. 2006.
S. Y. Quek, N. K. Chok and P. Swedlund, “The physicochemical properties of spray-dried watermelon powders,” Chemical Engineering and Processing, vol. 46, no. 5, pp. 386-392, May 2007.
R. Attabhanyo, S. Sampanvejsobha and A. Changchut, “Development of fruit for standardization and market study,” The Thailand Research Fund, Faculty of Agriculture, Department of Product Development, Chiang Mai: Chiang Mai University, 2010.
AOAC, Official Methods of Analysis of AOAC International, 18th ed. AOAC International, 2005.
M. M. Giusti and R. E. Wrolstad, “Characterization and measurement of anthocyanins by UV-Visible spectroscopy,” Current Protocols in Food Analytical Chemistry, vol. 0, no. 1, pp. F1.2.1-F1.2.13, Apr. 2001.
E. Chamber and M.B. Wolf. Sensory Testing Methods, 2nd ed., West Conshohocken, PA : ASTM, 1996.
J. H. Lane and L. Eynon, “Determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator,” Journal of the Society of Chemical Industry, vol. 42, pp. 32–36, 1923.
Standard of Preserved Vegetable and fruit paste, Thai Industrial Standard Institute, TISI. 35/ 2003.
A. Farahnaky, N. Mansoori, M. Majzoobi and F. Badii, “Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin,” Journal Food and Bioproducts Processing, vol. 98, pp. 133-141, Apr. 2016.
R. J. Prankerd, “Course: Formulation Chemistry II (VCF2071)” in Section two: humectants and preservatives. Victorian College of Pharmacy. Monash University. 2004, pp. 2-17.
L. O. B. Nabors, Alternative Sweeteners: Third Edition, Revised and Expanded, Marcel Dekker, Inc. New York, 2001.
V. Surojanametakul, “Glycerol;Food additives,” Food Journal (Thailand). vol. 33, no. 2, pp. 87-89, 2003.
A. Khunthawad and J. Sripui, “Effects of encapsulation by spray drying on physical properties of Mamao (Antidesma thwaitesianum) powder,” in Proceedings of 14th Graduate Research Conference, Khon Kaen, 2010, pp. 1-7.
N. Rattanapanon Author, Food chemistry, 2nd ed, Chiang Mai: Chiang Mai University Press, 2007.
H. E. Khoo, A. Azlan, S. T. Tang and S. M. Lim, “Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits,” Food & nutrition research, vol. 61, no. 1, p. 1361779, Aug. 2017.
L.-Z. Lu, Y.-Z. Zhou, Y.-Q. Ma, Y.-L. Zhou, L.-X. Li, L. Zhou, Z.-Z. He and T. Zhen, “Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro,” International Journal of Food Science and Technology, vol. 45, no. 7, pp. 1378–1385, Jun. 2010.
R. N. Cavalconti, D. T. Santos and M. A. A. Meireles, “Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview,” Food Research International, vol. 44, no. 2, pp. 499–509, Mar. 2011.