Development of Bitongol fruit (Flacourtia rukam Zoll. and Mor.) as a functional food ingredient
2023
Gomez, L.M.B. | Santiago, D.M.O. | Balonga, B.P. | Veran, G.M.L. | Dulay, E.D. | Malabrigo, P.L. Jr | Tiburan, C.L. Jr | Codilan, A.L. | Galang, M.A.
This study investigated the potential of Bitongol, an indigenous fruit in the Philippines, as a functional food ingredient via spray-drying process. Different inlet temperatures (150 deg C, 160 deg C, 170 deg C) and maltodextrin concentrations (7% and 10%) were utilized in different samples of Bitongol fruit to study their impact on physicochemical and functional properties. The findings revealed that all treatments produced significant variations in parameters, such as color, density, water activity, moisture content, crude fiber, titratable acidity, ascorbic acid content, sugar content, and bioactive compound content (TAC, TPC, and TFC). Moreover, the antioxidant activities using DPPH and ABTS assays were noted, and the water solubility index of the resulting powders was calculated. The sample subjected to 150 deg C inlet temperature and 7.0 % maltodextrin concentration was identified as the most promising, demonstrating high solubility, appropriate bulk density, and superior phytochemical content. The study concludes that spray-drying of Bitongol fruit can enhance its physicochemical and functional attributes, thereby making it possible for its utilization as a functional food ingredient with the right processing conditions.
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