Formula and Shelf-life of the Ready to Drink Mangosteen (Garcinia mangostana L.) Jelly Beverage Product

Abstract

The ready to drink jelly beverage product is the target product of technology development of mangosteen processing. The study was designed in RCB with three replications, three formulars and three storage times for the customer acceptance and was conducted at the Laboratory and Agriculture Processing Factory, Department of Agriculture during October 2009-September 2010. The chemical composition and nutritional value of mangosteen used in the experiment as well as the ready to drink both mangosteen puree and juice jelly beverage products were recorded. It was found that mangosteen puree had moisture, protein, carbohydrate, ash, fiber and fat at 79.32+_0.60, 0.4+_0.15, 17.88+_0.71, 0.21+_0.04, 1.14+_0.01, and 1.05+_0.13 g/100g, respectively while mangosteen juice had moisture, protein, carbohydrate, ash, fiber and fat at 82.8+_0.71, 0.3+_0.04, 14.95+_0.57, 0.25-_0.01, 0.82-_0.05, and 0.88+_0.18 g/100g, respectively. Viscosity of mangosteen puree was 125.1-_40.27 cP while mangosteen juice was 12.9+_35.89 cP. The ready to drink mangosteen puree jelly beverage product was accepted by customer, composed of mangosteen (puree) sugar citric acid, agar powder and water at 500, 100, 1.330, 3.0 and  500 g. resdectively. For mangosteen juice was accepted as well and was composed of mangosteen (juice), sugar, citric acid, agar powder and water at 500, 100, 1.0, 30 and 500 g respectively. The ready to drink mangosteen jelly beverage product was also accepted by customer, contained nutrients as the following: fiber 0.5 g/100g, calcium 5.96, iron 0.07 and vitamin B1 0.03 mg/100g. The biological quality had been followed the industrial standard as specified. But ready to drink mangosteen jelly beverage product should be kept in 4-10 ๐C and consumed prior to three week times.