Quality and Consumer Acceptance of Ready to Drink Horse Mango (Mangifera foetida Lour.) Juice
Keywords:Horse mango, Fruit juice, Consumer acceptance, Mangifera foetida Lour., Beta-carotene
Horse mango (Mangifera foetida Lour.) fruit is rich in nutrition and is characterized by soft pulp-like mango that is suitable to prepare for ready-to-drink juice. The purpose of this study was to examine the physical properties, chemical properties, microbiological test, sensory evaluation and consumer acceptance test of the horse mangoes’ pulp and juice. Ready-to-drink Horse mango juice with 3 concentrations of pulp (20, 40 and 60%) was pasteurized and poured into glass bottles. The results showed that the physical properties of Horse mango pulp were observed at L*(68.78), a*(-13.24), b*(50.26), pH (3.37) and Total Soluble Solids (15.17 oBrix). The content of chemical quality of Horse mango pulp reported carbohydrate, protein, fat, ash, vitamin C per 100 g of pulp as 12.67 g, 0.74 g, 0.48 g, 0.95 g, 29.98 mg, respectively and beta-carotene as 0.86 mg/kg. In reference to the Horse mango juice, the result of the coloring content was shown as b* values (yellowness) increased with a higher amount of Horse mango pulp related to beta-carotene (the yellow pigment). The microbiological content of the 3 concentrations of Horse mango juice aligned to the Thai Community Product Standard (TCPS) 701/2557 because of pasteurization (90 °C 10 min) during the juice productions. The ready-to-drink at 40% of Horse mango juice received the highest score on all attributes (color, odor, flavor, taste and overall liking) and was analyzed for chemical content; carbohydrate, protein, fat, ash, vitamin C per 100 g of juice as 21.50 g, 2.27 g, 0.04 g, 0.33 g, 10.29 mg, respectively and beta-carotene content as 0.61 mg/kg. For the acceptance of 100 consumers, consumer accepted 70% of juice products and decided to buy ready-to-drink Horse mango juice products at 66%. However, many consumers are still unfamiliar with Horse mango therefore adding another juice for example, pineapple and orange juices could obtain more acceptance.
AOAC. (2000). Official methods of analysis (17th ed.). Washington, DC: Association of Official Analytical Chemists.
AOAC. (2016). Official methods of analysis (20th ed.). Washington, DC: Association of Official Analytical Chemists.
Baimai, V. (2010). Biodiversity in Thailand. The Journal of the Royal Institute of Thailand, 2, 107-118.
Begam, S., Das, P., & Karmoker, P. (2018). Processing of mixed fruit juice from mango, orange and pineapple. Fundamental and Applied Agriculture, 3(2), 440-445.
Bekele, M., Satheesh, N., & Jemal, S. (2020). Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam. Scientific African, 7, 1-10.
Bos, C., Van der Lans, I.A., Van Rijnsoever, F. J., & Van Trijp, H. (2013). Understanding consumer acceptance of intervention strategies for healthy food choices: A qualitative study. BMC Public Health, 13, 1073.
Britton, G., Liaaen-Jensen, S., & Pfander, H. (2004). Carotenoids handbook (Vol.1B). Basel, Switzerland: Birkhauser Verlag.
Colunga Biancatelli, R.M.L., Berrill, M., Catravas, J.D., & Marik, P.E. (2020). Quercetin and vitamin C: An experimental, synergistic therapy for the prevention and treatment of SARS-CoV-2 related disease (COVID-19). Frontiers in Immunology, 11, 1451.
Deak, T. (2014). Chapter 17-thermal treatment A2-motarjemi, yasmine. In H. Lelieveld (Ed.), Food Safety Management (pp. 423–442).
San Diego: Academic Press. Furusawa, N, & Kishida, K. (2001) High-performance liquid chromatographic procedure for routine residue monitoring of seven sulfonamides in milk. Fresenius J Anal Chem, 371(7),1031-1033.
Grune, T., Lietz, G., Palou, A., Ross, A.C., Stahl, W., Tang, G., Biesalski, H.K. (2010). β-Carotene is an important vitamin a source for humans. The Journal of Nutrition, 140(12), 2268S–2285S.
Guzel-Seydim, Z.B., Seydim, A.C., & Greene, A.K. (2021). Effect of brewing method on quality parameters and antioxidant capacity of black tea. Functional Food Science, 1(8), 1-13.
Ikram, E., & Khairul, H. (2009). Antioxidant capacity and total phenolic content of Malaysian underutilized fruits. Journal of Food Composition and Analysis, 22(5), 388-393.
Islam, M., Morshed, S., Saha, S., Quader, F., & Alam, M. (2015). Evaluation of nutritive value of mango juices found in Bangladeshi markets. Journal of Environmental Science and Natural Resources, 8(1), 95–98.
Khalil, A., Tazeddinova, D., Aljoumaa, K., Kazhmukhanbetkyzy, Z.A., Orazov, A., & Toshev, A.D. (2021). Carotenoids: Therapeutic strategy in the battle against viral emerging diseases, COVID-19: An overview. Preventive Nutrition and Food Science, 26(3), 241–261.
Lawless, H.T., & Heymann, H. (2010). Sensory evaluation of food Ithaca. New York: Springer Science Business Media. Maturin, L.J., & Peeler, J.T. (2001). Chapter 3 - Aerobic plate count. in Food and Drug Administration (FDA), Bacteriological analytical manual online (8th ed.). Retrieved January, 21, 2022 from https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobicplate-count
Mazurek, A., & Jamroz, J. (2015). Precision of dehydroascorbic acid quantitation with the use of the subtraction method–validation of HPLC–DAD method for determination of total vitamin C in food. Food Chemistry, 173, 543–550.
Nuwongsri, S., Thorarit, T., & Sapbua, D. (2021) Effect of horse mango (Mangifera foetida) pulp on qualityand consumer acceptance of sherbet ice cream. Journal of Food Health and Bioenvironmental Science, 14(1), 20-25.
Onwa, C., Mutua, A., Kindi, R., Jamnadass, R. A., & Simon, A. (2009). Agroforestree database: A tree reference and selection guide version 4.0. Retrieved April 18, 2022 from http://www.worldagroforestry.org/af/treedb.
Palasuwan, S., & Sapbua, D. (2020). Development of horse mango (Mangifera foetida) jam and consumer acceptance. Journal of Food Health and Bioenvironmental Science, 13(2), 46-52.
Resurreccion, A.V.A. (1998). Consumer sensory testing for product development. Gaitherburg, MD: Aspen. Salma, I., Kahdijah, A., Masrom, H., Mohd, N.A., & Halimah, S. (2008). Underutilized fruit with potential: Bacang. Poster presented at Conference: Biodiversity and National Development, Kuala Lumpur, Malaysia. DOI:10.13140/RG.2.2.12240.40968. Retrieved April 11, 2022 from https://www.researchgate.net/publication/325893594_Underutilized_fruit_with_potential_
Bacang Santhirasegaram, V., Razali, Z., & Somasundram, C. (2013). Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice. Ultrasonics Sonochemistry, 20, 1276–1282.
Stevens, R., Buret, M., Duffe, P., Garchery, C., Baldet, P., & Rothan, C. (2007). Candidate genes and quantitative trait loci affecting fruit ascorbic acid content in three tomato population. The Journal of Plant Physiology, 143, 1943–1953.
Sriwimon, W., & Boonsupthip, W. (2011). Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars. LebensmittelWissenschaft und -Technologie- Food Science and Technology, 44(2), 375-383.
Sullivan, D. and Carpenter, D. (1993) Method of Analysis for Nutrition Labeling. Arlington: AOAC International.
Thakur, N. (2018). Heat stability and antioxidant potential of beta-carotene isolated from a fungal isolate. Bulgarian Journal of Agricultural Science, 24(5), 891–896.
Thepyotin, W., Rungtrakulthai, W., & Bootphrom, S. (1999). Consumer acceptance and quality of ready to drink Mahajanaka mango juice. RMUTP Research Journal Special Issue, 5, 131-140.
Tyug, T.S., Johar, M.H., & Ismail, A. (2010). Antioxidant properties of fresh, powder, and fiber products of mango (Mangifera foetida) fruit. International Journal of Food Properties, 13(4), 682-691.
Wong, K.C., & Ong, C.H. (1993). Volatile components of the fruits of bachang (Mangifera foetida Lour.) and kuini (Mangifera odorata Griff.). Flavour and Fragrance Journal, 8(3), 147-151.
How to Cite
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.