Physico-chemical sensory evaluation of bilimbi (Averrhoa bilimbi L.) powder as souring ingredient
2014
Limbaga, J.C. | Magpantay, R.Jr. | Blanca-Ocreto, M. | Castillo-Israel, K.A.T.
Bilimbi, commonly known as Kamias, is an indigenous underutilized fruit of the Philippines which is used as a souring ingredient in Filipino dishes such as sinigang and paksiw. Its fruit-bearing is seasonal, thus processing it into dried powder form was realized to make it available year-round and minimized harvest losses. In this study, bilimbi was processed into powder to be used as souring ingredient in food. The powder was evaluated for its physico-chemical and sensory characteristics. Production recovery and cost of production were also determined. Hot air oven-drying was employed using two drying temperature, 50 deg C and 60 deg C, to dry the slices of blanched and unbalanced bilimbi fruits for 24 h. There was no significant change in pH, TSS [total soluble solids] and % TA [total acidity] of bilimbi when processed into powder. Results indicated that the use of 50 deg C drying temperature resulted in light, more green and yellow color of powder compared to using 60 deg C. The pH ranged from 2.6 to 3.1, TSS from 2.747 to 2.963 deg B, TA from 10.06 to 14.577%, solubility from 17.823 to 21.717%, moisture content from 5.325 to 11.30% and percent recovery from 4.75 to 5.39%. Production cost per gram powder was in the range of PhP 1.93 - PhP 2.25, based on prices as of November 2014. Sensory evaluation showed that the dilution used was too sour. The acceptability was in the range of dislike slightly to like moderately in the 9-point Hedonic scale.
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