Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages

Hazali, Norazlanshah and Ahmad Tajudin, Aina Raihana and Md Nor, Norazmir and Ibrahim, Muhammad and Yahya, Mohammad Nor Adros (2013) Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages. European International Journal of Science and Technology, 2 (2). pp. 203-210. ISSN 2304-9693

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Abstract

This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium composition at different concentrations and conditions of belimbing dayak juice. The conditions are juices without addition of sugar and juices added with sugar. These juices were prepared at concentrations of low (LC), medium (MC) and high (HC). The highest pH was observed in LC added with sugar (3.43) while the lowest pH can be detected at HC with sugar (3.03). The TSS value vary widely where the highest TSS value for juices without sugar was 1.05°Brix while for the juices with sugar the highest TSS value was 7.95°Brix. TA readings pattern was observed to be increase as the concentration increasing for both conditions. From the analysis of ash, the content for both conditions are the same where the reading for LC and MC was 0.02g/100ml of juice and for HC the value was 0.05g/100ml of juice. Most of the parameters interested showed statistically difference (p<0.05). The calcium content was ranging from 4.88 to 10.96mg/L. The results contribute to the important information on physicochemical properties of belimbing dayak.

Item Type:	Article (Journal)
Additional Information:	4645/34180
Uncontrolled Keywords:	Baccaurea angulata,physicochemical, fruit juices, concentration
Subjects:	T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr. Norazlanshah Hazali
Date Deposited:	15 Jan 2014 09:22
Last Modified:	16 Jul 2014 15:52
URI:	http://irep.iium.edu.my/id/eprint/34180

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