The Product Development of Koranda (Carissa carandas Linn) Juice Mixed with Nata de Coco and Physiochemical Properties
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Abstract
Koranda (Carissa carandas L.), which is a kind of Thai local fruit that received more attention due to its health benefits. This research was aimed to develop the new product of ready to drink Koranda juice mixed with Nata de coco. The active ingredients of the Koranda were investigated. It was done in three different stages of Koranda: raw stage, semi-ripening stage and ripening stage. The result was shown that the maturation stage affected the amount of active ingredients. The ripening stage of Koranda had the highest total soluble solid, total anthocyanin content and total phenolic content9.13 °Brix, 133.59 mg cyanidin/100 g, and 540 mg GAE/100 g, respectively. The raw and semi-ripening stages of Koranda had the highest acidity and vitamin C content which were 3.99% and 45.67 mg/100 ml, respectively. The sensory evaluation of Koranda Juice was also investigated to select the optimal amount of sugar and Nata de Coco. It was found that the optimal amount of sugar and Nata de Coco in Koranda juice were 12% and 10%, respectively. Koranda Juice mixed with Nata de Coco had fiber content 0.02%, citric acid 5.37%, total phenolic content 40.14 mg/100 g, and anthocyanin 27.60 mg/100 g. Furthermore, the microbiology qualities of the product were within the Community Product Standards (Ma-maow Juice TCPS 486/2556).
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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