Production of Health Products from Mangosteen Juice

Abstract

This research was conducted to produce various products from mangosteen juice. For food product, mangosteen salad dressing which received the highest overall acceptance contained 35% of mangosteen juice and 15% of vinegar. After that the study to prevent oil separation was performed and it showed that 0.3% of xanthan gum could prevent oil separation in mangosteen salad dressing longer than a month during storage at 4 oC. For the beverages, mangosteen drink contained 14.5% of sugar and 0.5% of citric acid received the highest overall acceptance. The mangosteen squash was prepared by adjusting total soluble solid content but the acceptable sugar:acid ratio was conserved. Mangosteen squash with 57.5 oBrix received the highest overall acceptance. In addition, nutritional fortification could be done by adding fiber from hairy basil (Ocimum citriodorum Linn.) seed in mangosteen drink. The mangosteen drink with 0.3% of fiber powder from hairy basil seed received the highest overall acceptance. For nutritional value of the products, one hundred gram of mangosteen salad dressing, mangosteen drink, mangosteen squash and mangosteen drink with fiber from hairy basil seed would gain 316, 91, 98.5 and 91 Kcal and the antioxidant activities were 349, 318, 312 and 321 mmol TE (Trolox Equivalent), respectively. Mangosteen salad dressing contained 1.42 mg of ferrous and 36 mg of calcium per one hundred gram whilst the mangosteen drink with fiber from hairy basil seed contained 0.18 g of fiber and 0.24 mg of ferrous.