Physicochemical properties and sensory characteristics of ciku fruit (Manilkara zapota) pastilles

Rusli N. D., . and Mohd Zin Z., . and Smedley K. L., . and Hashim N. H., . and Zamri A. I., . and Zainol M. K., . Physicochemical properties and sensory characteristics of ciku fruit (Manilkara zapota) pastilles. pp. 164-172. ISSN 2550-2166

Ciku fruit (Manilkara zapota) also known as sapodilla is an exotic tropical fruit commonly eaten by Malaysians but not as popular as durians rambutans and bananas. Due to the short period of storage of ripened ciku fruits making or converting it to a new end product such as pastille may promote the utilization and promote this tropical climate fruit and provide a wide range of products. Therefore the purpose of this study was to develop ciku pastille and determine the physicochemical properties and sensory characteristics of ciku pastilles. A total of six formulations of ciku pastille were developed based on the different amounts of ciku pure (10 0.12 0.14 0.16 18 and 20 of ciku pure) added. The pastilles were analysed for their texture profile analysis (TPA) water activity (Aw) total soluble solids (TSS) colour analysis pH moisture content ash fibre and antioxidative activity. Results showed that formulation F (20 ciku pure) illustrated the highest value for moisture (18.59) ash (2.43) fibre (2.65) and scavenging activity (36.58). The production of this product is highly likely to be commercialised as no synthetic preservatives and artificial colouring were used. The ciku pastille was successfully developed with brownish orange colour round-shaped with a diameter of 1.0-1.2 cm weighing approximately 1.2-1.5 g. Formulation B (12 ciku pure) has 62.7� Brix with pH 4.3 which had an acidic aftertaste and a water activity of 0.54. For colour analysis L value (59.76) a value (23.71) and b value (34.33) brought the brownish orange colour for ciku pastille. Formulation B (12 ciku pure) was highly accepted by the panellists and retained its good texture and colour after being kept in the chiller for 2 months at below 18C. The analysis therefore revealed that the physicochemical properties of the ciku pastille produced were enhanced and found to be rich in antioxidants and accepted by the panellists. Ciku fruit may consequently be a possible natural ingredient for pastille production thus promoting its use in the food sector.

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Abstract

Ciku fruit (Manilkara zapota) also known as sapodilla is an exotic tropical fruit commonly eaten by Malaysians but not as popular as durians rambutans and bananas. Due to the short period of storage of ripened ciku fruits making or converting it to a new end product such as pastille may promote the utilization and promote this tropical climate fruit and provide a wide range of products. Therefore the purpose of this study was to develop ciku pastille and determine the physicochemical properties and sensory characteristics of ciku pastilles. A total of six formulations of ciku pastille were developed based on the different amounts of ciku pure (10 0.12 0.14 0.16 18 and 20 of ciku pure) added. The pastilles were analysed for their texture profile analysis (TPA) water activity (Aw) total soluble solids (TSS) colour analysis pH moisture content ash fibre and antioxidative activity. Results showed that formulation F (20 ciku pure) illustrated the highest value for moisture (18.59) ash (2.43) fibre (2.65) and scavenging activity (36.58). The production of this product is highly likely to be commercialised as no synthetic preservatives and artificial colouring were used. The ciku pastille was successfully developed with brownish orange colour round-shaped with a diameter of 1.0-1.2 cm weighing approximately 1.2-1.5 g. Formulation B (12 ciku pure) has 62.7� Brix with pH 4.3 which had an acidic aftertaste and a water activity of 0.54. For colour analysis L value (59.76) a value (23.71) and b value (34.33) brought the brownish orange colour for ciku pastille. Formulation B (12 ciku pure) was highly accepted by the panellists and retained its good texture and colour after being kept in the chiller for 2 months at below 18C. The analysis therefore revealed that the physicochemical properties of the ciku pastille produced were enhanced and found to be rich in antioxidants and accepted by the panellists. Ciku fruit may consequently be a possible natural ingredient for pastille production thus promoting its use in the food sector.

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Item Type:	Article
AGROVOC Term:	Manilkara zapota
AGROVOC Term:	Sapodilla
AGROVOC Term:	Fruits
AGROVOC Term:	Tropical fruits
AGROVOC Term:	Antioxidants
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Fruit products
AGROVOC Term:	Food production
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10401

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