Physicochemical and sensory characteristics of reduced sugar starfruit juice

Prasetijo, Lissa Diana and Trisnawati, Chatarina Yayuk and Srianta, Ignatius (2017) Physicochemical and sensory characteristics of reduced sugar starfruit juice. Food Research, 1 (4). pp. 114-117. ISSN 2550-2166

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Abstract

The objective of this research was to study the physicochemical and sensory characteristics of reduced sugar starfruit juice. Cloudy starfruit juice produced by juicing of the edible part of starfruit, then the obtained filtrate was formulated with citric acid, Na-CMC and different ratio of cane sugar and sorbitol i.e. 10.0%:0.0%, 7.5%:2.5%, 5.0%:5.0%, 2.5%:5.0% and 0.0%:10.0% (% b/v). Physicochemical characteristics of the starfruit juice were total soluble solids in a range of 9.20 and 11.90%, the viscosity of 8.27 and 8.65 cP, pH of 3.56 and 3.63; and titratable acidity of 0.29 and 0.31%. Those cane sugar and sorbitol ratios affected significantly only on the total soluble solids. Based on the sensory evaluation, starfruit juice with cane sugar and sorbitol ratio of 7.50%:2.50% had the highest total preference scores of color, appearance, and taste. Colloidal stability of the starfruit juices during 10 days storage was in a range of 86.26% and 88.18%.

Item Type: Article
Uncontrolled Keywords: Starfruit, Juice, Cane sugar, Sorbitol, Reduced-sugar
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: Ignatius Srianta
Date Deposited: 17 Dec 2018 08:30
Last Modified: 28 Jan 2019 06:27
URI: http://repository.wima.ac.id/id/eprint/16453

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