Quality and Acceptability of Maoberry Mousse Product Supplemented with Inulin
Article Sidebar
Main Article Content
Abstract
The objective of this research was to develop a maoberry mousse product by varying the amounts of maoberry pulp at 5 levels (0, 5, 10, 15, and 20%). The appropriate formula of maoberry mousse was chosen and subsequently used to replace sugar with 5 levels of inulin (0, 2.5, 5, 7.5, and 10%). Chemical, physical, and microbiological qualities, as well as consumer acceptance testing of the samples, were investigated. The results showed that different amounts of maoberry pulp affected the product qualities, in particular color values, texture profile, microbiological quality, and sensory testing. The most appropriate amount of maoberry pulp that was accepted by consumers was 5% because it had no effect on the color values, pH, and microbiological quality. However, rising inulin content resulted in the increase of firmness, adhesiveness, and total soluble solids. For sensorial testing results, it was found that different inulin contents had no effect on the overall acceptability of the product. Therefore, maoberry mousse supplemented with 10% inulin was an appropriate formula that can be further developed in the production of healthy maoberry products for commercial distribution.
Article Details
References
Puangpronpitag, D., Yongvanit, P., Boonsiri, P., Suttajit, M., Areejitranusorn, P., Na, H-K. and Surh, Y-J., 2011, Molecular Mechanism
Underlying Anti-apoptotic and Antiinflammatory Effects of Mamao (Antidesma thwaitesianum Müll. Arg.) Polyphenolics in Human Breast Epithelial Cells, Food Chem. 127: 1450-1458.
Anuck, I., Jatin, S. and Sanjay, B., 2017, Nutritional Value, Phytochemicals and Antioxidant Properties of Two Wide Edible Fruits (Eugenia operculate Roxb. and Antidesma bunius L.) from Assam, North-East India, Mediterranean J. Nutr. Metab. 10(1): 29-40.
Butkhup, L. and Samappito, S., 2008, Analysis of Anthocyanin, Flavonoids and Phenolic Acids in Tropical Bignay Berries, Int. J. Fruit Sci. 8: 15-34.
Butkhup, L. and Samappito, S., 2011, Phenolic Constitutes of Extract from Mao Luang Seeds and Skin-pulp Residue and Its Antiradical and Antimicrobial Capacities, J. Food Biochem. 35: 1671-1679.
Jorjong, S., Butkhup, L. and Samappito, S., 2015, Phytochemicals and Antioxidant Capacities of Mao-Luang (Antidesma bunius L.) Cultivars from Northeastern Thailand, Food chem. 15(181): 248-255.
Ngamlerst, C., Udomkasemsab, A., Kongkachuichai, R., Kwanbunjan, K., Chupeerach, C. and Prangthip, P., 2019, The Potential of Antioxidant-rich Maoberry (Antidesma bunius) Extract on Fat Metabolism in Liver Tissues of Rats Fed a High-fat Diet, BMC Complement Altern. Med. 19: 294.
Barcelo, R., 2015, Phytochemical Screening and Antioxidant Activity of Edible Wild Fruits in Benguet, Cordillera Administrative Region, Philippines, Electronic J. Bio. 11: 80-89.
Barcelo, J.M., Nullar, A.R.M., Caranto, J.K.P., Gatchallan, A.M. and Aquino, I.J.B., 2016, Antioxidant and Antimutagenic Activities
of Ripe Bignay (Antidesma bunius) Crude Fruit Extract, Philippine e-J. Appl. Res. Develop. 6: 32-43.
Chaikham, P., 2015, Comparison of High Hydrostatic Pressure and Thermal Processing on Physicochemical and Antioxidant Properties of Maoberry (Antidesma thwaitesianum Müell. Arg.) Juice, Int. Food Res. J. 22: 1993-2001.
Chaikham, P., Kemsawasd, V. and Seesuriyachan, P., 2017, Spray Drying Probiotics Along with Maoluang Juice Plus Tiliacora triandra gum for Exposure to the In Vitro Gastrointestinal Environments, LWT-Food Sci. Technol. 78: 31-40.
Yingngam, B., Tantiraksaroj, K., Taweetao, T., Rungseevijitprapa, W., Supaka, N. and Brantner, A.H., 2018, Modeling and Stability
Study of the Anthocyanin-rich Maoberry Fruit Extract in the Fast-dissolving Spraydried Microparticles, Powder Technol. 325: 261-270.
Udomkasemsab, A., Ngamlerst, C., Adisakwattana, P., Aroonnual, A., Tungtrongchitr, R. and Prangthip, P., 2018, Maoberry (Antidesma bunius) Ameliorates Oxidative Stress and Inflammation in Cardiac Tissues of Rats Fed a High-fat Diet, BMC Complement Altern. Med. 18: 344.
Sartagoda, K.J., Ilano, Ma. C., Flandez, L.E. and Castillo-Israel, K.A., 2021, Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method, Nat. Life Sci. Commun. 20(2): e2021042.
Xavier-Santos, D., Bedani, R., Perego, P., Converti, A. and Saad, S.M.I., 2019, L. acidophilus La-5, Fructo-oligosaccharides and Inulin May Improve Sensory Acceptance and Texture Profile of a Synbiotic Diet Mousse, LWT-Food Sci. Technol. 105: 329-335.
Barclay, T., Ginic-Markovic, M., Cooper, P. and Petrovsky, N., 2010, Inulin - A Versatile Polysaccharide with Multiple Pharmaceutical and Food Chemical Uses, J. Excip. Food Chem. 1(3): 27-50.
Gibson, G.R., Hutkins, R., Sanders, M.E., Prescott, S.L., Reimer, R.A., Salminen, S.J., Scott, K., Stanton, C., Swanson, K.S., Cani, P.D., Verbeke, K. and Reid, G., 2017, Expert Consensus Document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) Consensus Statement on the Definition and Scope of Prebiotics, Nat. Rev. Gastroenterol. Hepatol. 14(8): 491-502.
Hughes, R.L., Alvarado,D.A., Swanson, K.S. and Holscher, H.D., 2022, The Prebiotic Potential of Inulin-type Fructans: A Systematic Review, Adv. Nutr. 13: 492-529.
Hutchinson, N.T., S.S., Wang, Rund, L.A., Caetano-Silva, M.E., Allen, J.M., Johnson, R.W. and Woods, J.A., 2023, Effects of an Inulin Fiber Diet on the Gut Microbiome, Colon, and Inflammatory Biomarkers in Aged Mice, Exp. Gerontol. 176: 112164.
Association of Official Analytical Chemists, 2000, Official Methods of Analysis of AOAC International, 17th ed., AOAC International,
Gaithersburg, USA.
Chaikham, P. and Apichartsrangkoon, A, 2012, Comparison of Dynamic Viscoelastic and Physicochemical Properties of Pressurised and Pasteurised Longan Juices with Xanthan Addition, Food Chem. 134: 2194-2200.
Sendri, N., Singh, S., Bhatt, S., Gupta, M. and Bhandari, P., 2023, Insight Into the Influence of Oxygen, Sunlight and Temperature on the Stability and Color Attributes of Red Cabbage Anthocyanins and In Vitro Gastrointestinal Behaviour, Food Chem. Adv. 3: 100359.
Kittibunchakul, S., Temviriyanukul, P., Chaikham, P. and Kemsawasd, V., 2023, Effects of Freeze Drying and Convective Hot-air Drying on Predominant Bioactive Compounds, Antioxidant Potential and Safe Consumption of Maoberry Fruits, LWT-Food Sci. Technol. 184: 114992.
Ma, Y., Ding, S., Fei, Y., Liu, G., Jang, H. and Fang, J., 2019, Antimicrobial Activity of Anthocyanins and Catechins Against Foodborne Pathogens Escherichia coli and Salmonella, Food Control. 106: 106712.
Czubaszek, A., Czaja, A., Sokól-Letowska, A., Kolniak-Ostek, J. and Kucharska, A.Z., 2023, Quality of Bread Enriched with Microencapsulated Anthocyanin Extracts during In Vitro Simulated Digestion, J. Cereal Sci. 113: 103724.
Rodríguez-Mena, A., Ochoa-Martínez, L.A., González-Herrera, S.M., Rutiaga-Quiñones, O.M., González-Laredo, R.F., Olmedilla-
Alonso, B. and Vega-Maturino, S., 2023, Coloring Potential of Anthocyanins from Purple Sweet Potato Paste: Ultrasoundassisted Extraction, Enzymatic Activity, Color and Its Application in Ice Pops, Food Chem. Adv. 3: 100358.
Rittilert, P. and Warin, K., 2020, Karanda (Carissa carandas L.) Gummy Jelly Product, Thai J. Sci. Technol. 9(2): 342-354. (in Thai)
Buriti, F.C.A., Castro, I.A. and Saad, S.M.I., 2010, Effects of Refrigeration, Freezing and Replacement of Milk Fat by Inulin and Whey Protein Concentrate on Texture Profile and Sensory Acceptance of Synbiotic Guava Mousses, Food Chem. 123(4): 1190-1197.
Hemathulin, S. and Sombun, K., 2015, The Functional Mao (Antidesma bunius) Jelly Drink with Mucilage, Biological Extracts from Hairy Basil Seed, KKU Agri. J. 43(1): 299-334. (in Thai)
Wichana, W., Songsri, P. and Sripui, J., 2017, Evaluation of Genetic Diversity in Mamao Luang (Antidesma thwaitesianum Muell.
Arg.) Based on Phytochemicals and Antioxidant Activity, KKU Agri. J. 45(1): 15-24. (in Thai)
Mihafu, F.D., Issa, J.Y. and Kamiyano, M.W., 2020, Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review, Curr. Res. Nutr. Food Sci. 8(3): 690-702.
Kongwan, S., Waidecha, S. and Teepat, P., 2017, Modification of Physical Properties of Inulin Gel with Homogenization for Using as a Fat Replacement in Butter Cake Product, NU J.: Sci. Technol. 25(3): 89-101. (in Thai)