Author : Suparat Umnat

Summary : The study was conducted to evaluate the physicochemical and antioxidant properties, shelf-life and consumer acceptability of developed emblic fruit products (juice and candy). The effects of processing and storage condition on the quality of the selected products were investigated. Different treatments of ready-to-drink emblic fruit juice prepared using different ratios of puree: water (1:1, 1:2, and 1:3) and adjusted to different sugar concentrations (10,13, and 15 Brix) were pasteurized and stored at 4 deg celsius. Sensory evaluation revealed that juice 2b (1 part puree: 2 parts water; 13 brix) was highly favored in terms of appearance, flavor and overall acceptability among samples and thus, selected for further storage studies. Considerable changes on physicochemical and antioxidant properties of the juice were observed during storage. The shelf-life study showed there were significant decreasing trends of L*,a*,pH, total soluble solid (TSS), ascorbic acid (AsA) content, and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The increase of acidity and lipoxygenase (LOX) activity was observed. Microbial analysis and sensory evaluation of the product indicated that emblic juice can be stored for 5 weeks at 4 deg C without remarkable change in the quality. Emblic fruit candy was formulated using different bamounts of sucrose and glucose syrup. Quality evaluation of emblic candy was monitored during storage as in emblic juice. Quality of products decreased after processing and storage. Candy 3b was selected for further storage studies because it is highly favored by the judges in terms of appearance, sweetness and overall quality attribute. Decreasing trends of L*,b*, hardness, TSS, AsA content, and antioxidant activities were observed during storage. Data obtained on the microbial and sensory evaluation signified that emblic candy is still acceptable and safe for consumption until 4 months storage at room temperature.