Development of processing technologies for Katmon (Dillenia philippinensis Rolfe)

The project aim to develop new and value-added processed products from Katmon (Dillenia philippinensis Rolfe) fruit. The different studies conducted for Katmon include: drying kinetics of katmon, development and improvement of the formulation of katmon powdered sinigang mix and development of katmon into fruit roll, jam, ready-to-drink (RTD) beverage and katmon-turmeric juice drink. The standard process parameters and formulations for the different katmon processed products were developed. The physico-chemical and sensory properties of the developed products were determined. The drinking kinetics of katmon fruit was determined by drying the samples using the cabinet dryer. To determine the effect of temperature on the drying kinetics, the samples were dried at different temperatures (50, 60, and 70 deg C). The initial moisture content of the sample was determined using the oven drying method. The katmon fruit's average moisture content in the experiment was found to be 91%. The drying rates and curves at various temperature (50, 60, and 70 deg C) were calculated and plotted. An inverse relationship between moisture content and drying time was observed. The same relationship was observed between the drying temperature and drying time. The samples dried at 50 deg C had the longest drying time (900 min) followed those dried at 60 deg C (810 min). The samples dried at 50 deg C had the longest drying time (900 min). Also, the drying rate of the sample increased as the drying temperature was increased. In the illustrated graphs, no constant-rate period was observed. Hence, most of the drying took place at the falling-rate period which shows that the mechanism was governed by moisture diffusion. The average effective moisture diffusivities and drying time constants of the samples were found to increase at higher drying temperatures. The activation energy of Katmon powder was found to be at 29.46 kJ/mol. Katmon fruit was processed into powder and it was used in the development of powdered sinigang mix. Different formulations of katmon powder and 25% citric acid was generally acceptable and was compared with two commercial brands of sinigang mixes . Results revealed that developed sinigang mix was not significantly different in aroma, flavor and sourness from the two commercial brands. Also, the formulated mix had the same pH and titratable acidity but slightly lower bulk density as the commercial brands. To improve the intensity of flavor of the previously developed katmon sinigang mix, additional flavorings aside from the previously added ingredients by Garcia (2013) were added in the formulations. Also, the level of Katmon powder and citric acid were modified in the different treatment formulations. The most acceptable formulation was again compared with the previously developed sinigang mix and the commercial brand. Results revealed that the new formulated sinigang mix with 35% katmon powder and 23% citriuc acid had a more flavorful aroma that the previously developed sinigang mix, and was highly comparable with the commercial brand. The mixes also had the sample pH and titratable acidity with the commercial brand. Katmon fruit roll was also developed by adding varying amounts of all-purpose flour (APF), papaya and banana purees. The most acceptable fruit roll formulation was fruit roll with 5% APF, fruit roll with 50% papaya puree, and fruit roll with 30% banana puree. Sensory evaluation indicated that katmon fruit roll with 50% papaya puree was the most acceptable among the three treatments. Processing of katmon fruit into jam revealed that the formulation with 1:0 to 0.75 fruit to sugar ratio was more acceptable in terms of color, texture, sweetness/sourness, spreadability and general acceptability than the other treatments. Studies on ready-to-drink katmon juice drink revealed that the 1:3 juice to water ratio is the most preferred dillution for the juice. Results of the physico-chemical properties of the katmon juice indicate that viscosity, total soluble solids (TSS), total titratable acidity (TTA) and Vitamin C content decreased as the dilution was increased. Improvement in the color of the previously developed katmon RTD juices (1:3) was conducted by adding turmeric extract. The 1:3 katmon juice to water was formulated with different levels (1,3 and 5%) of turmeric extract. The RTD katmon-turmeric juice with 3% turmeric extract was the most preferred formulation among the three treatments.