Product development of functional beverage from jambolan (Syzygium cumini) juice supplemented with rambutan syrup

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Thongjuan Khunphutthiraphi
Nipaporn Kangkawisut


Abstract - This study developed beverage from jambolan juice supplemented with the rambutan syrup. The rambutan syrups were prepared from three varieties including Rong Rien, See Chom Puu, and See Thong. The juices were extracted by compression and concentrated by rotary evaporation to have total soluble solid (TSS) around 75 °Brix. Based on color and texture attributes, with the highest viscosity, rambutan syrup from See Chom Puu was selected for further use as an ingredient in jambolan juice beverage. The beverage developed from jambolan juice supplemented with rambutan syrup 13 °Brix had highest liking scores of taste, texture and overall liking that were 7.14±1.2, 7.08±0.76 and 7.23±1.67, respectively. Therefore, this condition was chosen to study the effect of temperature and time on the properties of jambolan juice supplemented with rambutan syrup. oBased on sensory evaluation results, the temperature and time did not affect color, aroma, texture and overall acceptability of the jambolan juice supplemented with rambutan syrup, whereas, there was an effect on taste when temperature and time increased. This finding suggested that developed jambolan juice supplemented with rambutan syrup could be considered as an alternative functional beverage for health-conscious consumers.

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Author Biography

Thongjuan Khunphutthiraphi, Department of Food Innovation and Business, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-ok Chanthaburi Campus, Chanthaburi, Thailand

Department of Food Innovation and Business, Faculty of Agro-Industrial Technology, Rajamangala University of Technology Tawan-ok Chanthaburi Campus, Chanthaburi, Thailand 


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