The Development of Instant Juice Powder from Half-Ripe Carissa carandas L. by Spray Dryer and the Study on Physicochemical and Functional Properties

Main Article Content

Ubolwanna Srimongkoluk
Supaporn Lekhavat

Abstract

The development of instant juice powder product from half-ripe Karonda (Carissa carandas L.) extract using spray drying technique had been performed. Maltodextrin in feed solution in drying were varied at 20, 25, and 30% wt. of feed solution, respectively. Instant beverages formular were developed by using sugar substitutes such as sucralose, stevioside and erythritol. Relative sweetness of each recipe to sucrose were controlled at 5, 7 and 9% of sucrose, respectively. After that sensory quality of instant beverages were evaluated. The results showed that soluble solids of juice extracts from ripe and half-ripe Karonda are in range of 22.77+0.06 and 23.10+0.10 °Brix. Both extracts had pH value of 4.0. Phenolic compounds of juice extracts from ripe and half-ripe Karonda are in range of 6.90+1.63 and 23.32+0.96 mg.GAE/ml., respectively. The IC50 value of half-ripe fruit was 3.81±0.73 mg/ml, while that of ripe fruit had a higher IC50 value of 7.30 ± 0.38 mg/ml. However, it was not found any statistically significant of phenolic content (4.48-5.44 mg.GAE/ml), IC50 values (2.88-4.03 mg/ml), and HMG-CoA reductase enzyme inhibition values (1.11-1.19 unit/mg. protein) in spray dried half-ripe Karonda extract with three levels of maltodextrin. In addition, spray dried half-ripe Karonda extract at concentration of 5,000 gif.latex?\mug/ml could inhibit the activity of HMG-CoA reductase enzyme by 35-38% compared to pravastatin at concentration of 0.5 gif.latex?\mug/ml.  From sensory evaluation results, it was showed that an instant powder recipe containing 30% of maltodextrin consisting of 0.004 % sucralose and 0.075% stevioside that had relative sweetness to 9% sucrose obtained consumer acceptance higher than 90%.

Article Details

How to Cite
Srimongkoluk, U., & Lekhavat, S. (2023). The Development of Instant Juice Powder from Half-Ripe Carissa carandas L. by Spray Dryer and the Study on Physicochemical and Functional Properties. Journal of Food Technology, Siam University, 18(2), 112–121. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/260893
Section
บทความวิจัย (Research Articles)

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