Utilization of Katmon (Dillenia philippinensis Rolfe) into powdered sinigang mix

The study was conducted to develop a sinigang mix from katmon fruit. The katmon fruit was dried using a cabinet dryer and pulverized using a pin mill. Three formulations were made wherein the amounts of powdered katmon and citric acid were varied, holding the other ingredients constant. The three different formulations are as follows: A (65% powdered katmon and 0% citric acid), B (40% powdered katmon and 25% citric acid), and C (20% powdered katmon and 45% citric acid). The three formulations and the two commercially available sinigang mixes (Brands X and Y), were subjected to physical and chemical tests. The results show that as the amount of citric acid in the formulation was increased, the pH, titratable acidity and total soluble solids also increased. The Brands X and Y were also included in the said test in order to compare the different formulations and determine what formulation is close to the commercial brands in terms of the physico-chemical characteristics. Results of Formulation B was near or close to Brands X and Y. All the formulated sinigang mixes and the commercial brands showed good dispersibility and flowability but poor in sinkability and solubility. Values of bulk density of all the samples were significantly different from each other. Sensory evaluation conducted for the three formulations indicated that color and sourness were significantly different from each other but not for aroma. Flavor, after taste and general acceptability scores of Formulations B and C were not significantly different from each other but were significantly different from Formulation A. However, Formulation B had the highest acceptability score and was compared with Brands X and Y. Results of the sensory test indicated that the panelists generally prefer Brand X. However, it is interesting to note that in terms of aroma, flavor and sourness Formulation B was not significantly different from the commercial brands. Proximate compositions of the three formulations were not significantly different from each other in moisture and ash content but were not significantly different in crude fiber and NFE contents. Formulations B and C were not significantly different from each other but were not significantly different from Formulation A. The formulated powdered katmon sinigang mixes were extremely cheap mainly because the katmon fruits are very cheap and still underutilized. The 40-gram pack of the most acceptable formulation (Formulation B) only cost PhP 4.68 for the raw material and packaging costs only. The developed sinigang mixes will all variance to the existing market and would create awareness to the consumers and eventually enhance the fruits sustainability.