Development Formula of Beverage Mulberry (Murus alba L.) Extract Mixed with Honey

Abstract

In the development of beverage mulberry extract mixed with honey for proper formula as an alternative product of consumer. The studies were made with two stages of mulberry fruits namely fully ripe (black colour)and medium ripe (purple-colour). The experiment was conducted as Mixture design (extreme vertices), designed with constraints on proportion at the Faculty of Agro-industry, Chiangmai University during October 2011 to March 2012. It was found that fully ripe fruit had higher contents of anthocyanin, phenolic compound, total solid and pH than the medium. Statistical analysis by Response surface methodology (RSM) to optimization formula beverage mulberry extract mixed with honey using the acceptable hedonic score of six and above. The optimal formulation of beverage mulberry extract mixed with honey contained of 45.5% fully ripe mulberry juice, 39.5% medium ripe mulberry juice and 15% honey. The developed beverage mulberry extract mixed with honey had 3.82½0.01 of pH value, 11.20½0.70% total acid, 26.30½0.06°Brix, 361.34½6.65 µg/ml of anthocyanin, 544.68½2.33 µg/ml of phenolic compound, 1.391½0.035 g/l of total sugar, 1.287½0.052 g/l of reducing sugar, 88.07½2.15% radical scavenging ability. The L*,a* and b* value were 17.23½0.27 2.53½0.08 and 0.52½0.19 respectively. In addition, beverage mulberry extract mixed with honey were safe to consume from both pathogenic and food poisoning bacteria. This product was moderately accepted by consumers (n=100) with overall liking, mulberry odor, taste and colour of products.