Stabilizer Agent from Malva Nut (Scaphium scaphigerunm) in Food Products

Abstract

Production of stabilizer from malva nut (Scaphium scaphigerunm) for enhancing the utilization of indigenous malva nut were studied on ground flesh of dry malva nut,malva nut gum powder by hot air oven at 70 ํC and drum dryer. The obtained malva nut powder was dark brown, Aw was less than 0.6 and carbohydrate content as 75.41-77.08% by dry weight. After that it was added into mangosteen salad dressing to substitute maize flour 2% (w/w) but oil separation was occurred. Then oil content was reduced. Mangosteen salad dressing with 2% the malva nut powder, 16% vegetable oil and 2.75% water had proper viscosity and high stability. For mango jelly and pineapple jelly drink, malva nut powder was equally added as carrageenan and agar in the recipe. It was found that the products did not set. Pineapple jelly drink with malva nut powder received the slightly dislike score in overall acceptance. Whilst, mango jelly with malva nut powder received the slightly like score. Then the recipe of mango jelly was modified by adding malva nut gum powder by hot air oven 1.2% (w/w) and carragenan 0.3% (w/w). Mango jelly would well set and received the highest overall acceptance. Moreover, it was added into mangosteen juice with 0.3% malva nut gum powder by hot air oven received the highest flavor acceptance score. For the nutritional value, consuming 30 grams (serving-size) of mangosteen salad dressing with malva nut powder would receive 90 Kcal and the energy from fat was 50 Kcal. Consuming 100 grams of mango jelly with malva nut gum powder received 129.24 Kcal.