Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties

Ngamlerst, C. and Kosum, S. and Chomshome, N. and Aukkanit, N. and Kaewyai, K. and Promyos, N. and Masavang, S. (2024) Development of Thai-taste maoberry (Antidesma bunius (L.) Spreng.) vegan sorbet from fruit of different maturities with added inulin: Physicochemical and antioxidant properties. International Food Research Journal (Malaysia), 31. pp. 433-442. ISSN 2231 7546

Maoberry (Antidesma bunius (L.) Spreng.) is a tropical fruit popularly consumed with Thai-style chili sugar flakes containing sugar, salt, and chili to enhance its flavour, and reduce its sour and bitter taste. The present work aimed to develop a Thai-taste maoberry vegan sorbet using maoberries at different stages of maturity with added inulin, and to evaluate its physicochemical properties, total phenolic and total flavonoid contents, and antioxidant capacities. Results showed that the three different stages of maoberry maturity caused significant changes on pH, total soluble solids, mixture viscosity, overrun, and firmness of the sorbets. The antioxidant activities assessed using ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 3ethylbenzthiazoline-6-sulphonic acid (ABTS), radical cation decolourisation, and oxygen radical absorbance capacity (ORAC) assays indicated similar trends. Black maoberry sorbet exhibited total flavonoid contents and FRAP values almost twice those of red maoberry sorbet. However, adding inulin significantly increased the melting rate of the product (p < 0.05), but improved the mixture viscosity and overrun, which are important attributes of sorbets.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/14%20-...

Abstract

Maoberry (Antidesma bunius (L.) Spreng.) is a tropical fruit popularly consumed with Thai-style chili sugar flakes containing sugar, salt, and chili to enhance its flavour, and reduce its sour and bitter taste. The present work aimed to develop a Thai-taste maoberry vegan sorbet using maoberries at different stages of maturity with added inulin, and to evaluate its physicochemical properties, total phenolic and total flavonoid contents, and antioxidant capacities. Results showed that the three different stages of maoberry maturity caused significant changes on pH, total soluble solids, mixture viscosity, overrun, and firmness of the sorbets. The antioxidant activities assessed using ferric-reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 3ethylbenzthiazoline-6-sulphonic acid (ABTS), radical cation decolourisation, and oxygen radical absorbance capacity (ORAC) assays indicated similar trends. Black maoberry sorbet exhibited total flavonoid contents and FRAP values almost twice those of red maoberry sorbet. However, adding inulin significantly increased the melting rate of the product (p < 0.05), but improved the mixture viscosity and overrun, which are important attributes of sorbets.

[error in script]

Item Type:	Article
AGROVOC Term:	Antidesma bunius
AGROVOC Term:	inulin
AGROVOC Term:	ingredients
AGROVOC Term:	desserts
AGROVOC Term:	research
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	antioxidants
AGROVOC Term:	phenolic compounds
AGROVOC Term:	dietary fibres
Geographical Term:	Thailand
Uncontrolled Keywords:	maoberry, Antidesma bunius, sorbet, inulin
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 03:55
Last Modified:	23 Feb 2026 03:55
URI:	http://webagris.upm.edu.my/id/eprint/2596

Actions (login required)

View Item