Development of jelly from recipe and unripe batuan [Garcinia binucao (Blanco) Choisy] fruit
2016
The study was conducted to develop a standard formulation for batuan jelly. The effects of the stage of maturity of the fruit on the chemical and sensory properties of the developed products were evaluated. The cost of the most acceptable batuan jelly was determined. The ripe and unripe stages of maturity of batuan fruits were studied in the development of jelly. The jelly were formulated in both stages of maturity using the same set of treatments, namely, 1:1 and 1:0.75 batuan juice extract to sucrose ratio, and 1:1 and 1:0.75 batuan juice extract to a combination of sucrose and high fructose corn syrup. Sensory evaluation results revealed that batuan jelly with 1:1 juice extract to sucrose ratio in both ripe and unripe batuan extracts were found most acceptable compared with a combination of sucrose and high fructose corn syrup. However, no significant differences were found in the overall general acceptability on both jellies. Hence, the ripe and unripe stage of maturity of batuan fruits can be utilized and processed into jelly.
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