Product and process R and D [research and development] of butuan juice concentrate
2016
The study aimed to develop batuan juice concentrate and determine the most acceptable ready to drink juices from the concentrate. The concentrate with 50:50 and 60:40 batuan juice extract to sugar was formulated. Dilution of the ready-to-drink (RTD) juice from each concentrate was made to determine the most acceptable juice concentration and was subjected to sensory evaluation and physicochemical analysis. The batuan fruit used in the study had a total soluble solids (TSS) content of 8-9 ᵒBrix, pH of 2.0 and titratable acidity (TTA) of 4.15%, while the extracted batuan juice used in the formulation of the concentrate had 8 ᵒBrix, 2.0 pH and 1.75% TTA. The 50:50 concentrate had 50ᵒBrix, 2.2 pH and 0.93% TTA while the 60:40 concentrate had slightly lower TSS (42 deg Brix) but slightly higher pH (2.31) and TTA (1.06%). The TSS of the ready-to-drink (RTD) batuan juices ranged from 8.4 to 16 ᵒBrix, pH of 2.59 to 2.72 and TTA of 1.7 to 1.06%. The juice samples from the 50:50 concentrate had slightly higher TSS and pH, but slightly lower TTA than the 60:40 concentrate. TSS and TTA of the juice samples decreased while the pH increased as dilution was increased from 1:2 to 1:4 in both concentrates. The use of 50:50 and 60:40 batuan juice extract to sugar ratio and dilutions of the juice sample significantly affected the sensory attributes of the RTD batuan juice. The most acceptable juice dilution was 1:2 in both in both concentrates. However, the juice with slightly sweet taste and right degree of sourness from the 50:50 concentrate had the highest general acceptability.
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