Effect of fruit pulp and sugar concentration on the physicochemical, phytochemical and sensory characteristics of star fruit (Averrhoa carambola) leather
Author affiliations
DOI:
https://doi.org/10.15625/2525-2518/18490Keywords:
Starfruit, phytochemical, fruit leather, sensory evaluationAbstract
Starfruit is an underutilized fruit and is rich in vitamin C. Fruit leather from starfruit was prepared in this study and analyses of its physicochemical, phytochemical, and sensory characteristics were performed. Five samples named A, B, C, D and E were prepared with different proportions of fruit pulp:sugar of 70:30, 75:25, 80:20, 85:15 and 90:10, respectively. All the prepared samples were subjected to analyses. Phytochemical contents were found to increase with increasing fruit pulp proportion, thus sample E (90:10) was found to be the best in terms of phytochemical content. Similarly, product sample C (80:20) was scored the highest by the panelist in terms of sensory aspect. The best product sample C had total soluble solids (TSS) of 31 ± 2 °Bx, total ash content of 2.482 ± 0.001 %, acid insoluble ash of 1.0013 ± 0.002 %, crude protein of 0.5902 ± 0.004 %, crude fat of 0.3514 ± 0.003 %, crude fiber of 0.8991 ± 0.003 %, carbohydrate of 95.67 ± 0.04 %, vitamin C of 24.24 ± 0.1 mg/100g, total energy of 338.11 ± 0.04 Kcal/100 g, total phenolic content (TPC) of 6.105 ± 0.001 mg GAE/g of dry extract, total flavonoid content (TFC) of 1.125 ± 0.002 mg QE/g of dry extract and DPPH scavenging activity of 27.268 ± 0.001 %. Panelists responded favorably to the prepared product samples.
Downloads
References
Luan F., Peng L., Lei Z., Jia X., Zou J., Yang Y., He X., and Zeng N. - Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review, Front. Pharmacol 12 (2021). https://doi.org/10.3389/fphar.2021.699899.
2. Manda H. M. H., Vyas K. V. K., Pandya A. P. A., and Singhal G. S. G. - A complete review on: Averrhoa carambola 1 (1) 17-33.
3. Narain N., Bora P. S., Holschuh H. J., and Vasconcelos M. A. D. S. - Physical and chemical composition of carambola fruit (Averrhoa carambolaL.) At three stages of maturity composición física y química de la fruta carambola (Averrhoa carambolaL.) en tres estados de madurez composición física e química da fruta da carambola (Averrhoa carambolaL.) en tres estados de madurez, Ciencia y Tecnologia Alimentaria 3 (3) (2001) 144-148. https://doi.org/10.1080/11358120109487721.
4. Shui G. and Leong L. P. - Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals, Food Chem. 97 (2) (2006) 277-284. https://doi.org/10.1016/j.foodchem.2005.03.048.
5. Naz R. - Physical properties, sensory attributes and consumer preference of fruit leather, 2012, 2012.
6. Diamante L. M., Bai X., and Busch J. - Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities, International Journal of Food Science 2014 (2014) 1-12. https://doi.org/10.1155/2014/139890.
7. Dangal A., Timsina P., and Dahal S. - Review on: uses of cereals in traditional foods of Nepal and their preparation process, EUREKA: Life Sciences(6) (2021) 49-60. https://doi.org/10.21303/2504-5695.2021.002122.
8. Moraes I. A. d., Cruz-Tirado L. J. P., and Barbin D. F. - Online measurement of carambola (Averrhoa carambola L.) physicochemical properties and estimation of maturity stages using a portable NIR spectrometer, Scientia Horticulturae 304 (2022). https://doi.org/10.1016/j.scienta.2022.111263.
9. Gol N. B., Chaudhari M. L. and Rao T. V. R. - Effect of edible coatings on quality and shelf life of carambola (Averrhoa carambola L.) fruit during storage, J. Food Sci. Technol. 52 (1) (2013) 78-91. https://doi.org/10.1007/s13197-013-0988-9.
10. Mohd Suhaimi N. I., Mat Ropi A. A., and Shaharuddin S. - Safety and quality preservation of starfruit (Averrhoa carambola) at ambient shelf life using synergistic pectin-maltodextrin-sodium chloride edible coating, Heliyon 7 (2) (2021). https://doi.org/ 10.1016/j.heliyon.2021.e06279.
11. Dangal A., Timsina P., and Dahal S. - A comprehensive review on study of physical, nutritional, and phytochemical characteristics as well as therapeutic activities of Choerospondias axillaris (lapsi), Food Bioscience 53 (2023). https://doi.org/10.1016/ j.fbio.2023.102713.
12. Dangal A., Katwal P., Bahadur Khatri S., and Dahal S. - Preparation and Quality Evaluation of ;Avocado (Persea Americana); Pulp Incorporated Yoghurt, World Journal of Food Science and Technology 5 (4) (2021). https://doi.org/10.11648/ j.wjfst.20210504.13.
13. Kc Y., Dangal A., Thapa S., Rayamajhi S., Chalise K., Shiwakoti L. D., Shiwakoti R., and Katuwal N. - Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather, International Journal of Food Properties 25 (1) (2022) 960-975. https://doi.org/10.1080/10942912.2022.2070203.
14. Chhetri A. J., Dangal A., Timsina P., and Bohara E. - Nutritional and Sensory Quality of Prepared Tomato (Solanum lycopersicum) Leather, Analytical Science and Technology 35 (4) (2022) 169-180. https://doi.org/https://doi.org/10.5806/AST.2022.35.4.169.
15. Parajuli A., Katuwal N. and Dangal A. - Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp, Acta agriculturae Serbica 27 (54) (2022) 149-156. https://doi.org/10.5937/AASer2254149P.
16. Shiwakoti L. D., Dangal A., Rayamajhi S., and Kc Y. - Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney, Asian Food Science Journal (2020) 43-52. https://doi.org/10.9734/afsj/ 2020/v18i130209.
17. Labh S. N., Shakya S. R., Kayasta B. L. J. J. o. P., and Phytochemistry. - Extract of Medicinal lapsi Choerospondias axillaris (Roxb.) exhibit antioxidant activities during in vitro studies, 4 (2015) 194-197.
18. Ranganna S. - Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Tata McGraw-Hill, 1986.
19. Valdez-Solana M. A., Mejía-García V. Y., Téllez-Valencia A., García-Arenas G., Salas-Pacheco J., Alba-Romero J. J., and Sierra-Campos E. - Nutritional Content and Elemental and Phytochemical Analyses ofMoringa oleiferaGrown in Mexico, Journal of Chemistry 2015 (2015) 1-9. https://doi.org/10.1155/2015/860381.
20. KC J. B. and B B. K. R. - Basic food analysis handbook,(1st edn). Prompt Printers Pvt. Ltd., Kathmandu, Nepal, 2007.
21. FSSAI - Manual of Methods of Analysis of Foods: Beverages and Confectionary, New Delhi, 2015.
22. Kc Y., Rai R., Katuwal N., Shiwakoti L. D., Pant B. R., Bajgai T. R., Dura S., Chaudhary D. K., Raghavan V., and Upadhyaya J. - Phytochemicals, nutritional, antioxidant activity, and sensory analyses of Moringa oleifera Lam. collected from mid-hill region of Nepal, Natural Product Research 36 (1) (2020) 470-473. https://doi.org/10.1080/ 14786419.2020.1781113.
23. Jaradat N., Hussen F., and Ali A. A. - Preliminary Phytochemical Screening, Quantitative Estimation of Total Flavonoids, Total Phenols and Antioxidant Activity of Ephedra alata Decne, Journal of Materials and Environmental Science 6 (6) (2015) 1771-1778.
24. Vignoli J. A., Bassoli D. G., and Benassi M. T. - Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material, Food Chem. 124 (3) (2011) 863-868. https://doi.org/10.1016/ j.foodchem.2010.07.008.
25. Barek M. L., Hasmadi M., Zaleha A. Z., and Fadzelly A. B. M. J. I. F. R. J. - Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves 22 (2015) 661-670.
26. Basena N. K., Kv J. and Rafed R. J. I. J. o. C. S. - Physico-chemical properties of starfruit (Averrhoa carambola) 7 (2019) 1258-1260.
27. Akhter M. J., Hosain M. M., Halim M. A., Prabin M., Parvin S., Siddika A., Noor F., and Al-Amin M. - Consumer Acceptance and Physicochemical Properties of Developed Carambola (<i>Averrhoa carambola</i>) Candy, World Journal of Engineering and Technology 10 (02) (2022) 458-471. https://doi.org/10.4236/ wjet.2022.102027.
28. Thomas S. A., Patil D. and Chandra N. - Pharmacognostic evaluation and physicochemical analysis of Averrhoa carambola L. Fruit. 2008; 2008.
29. Nayak P. K., Chandrasekar C. M. and Kesavan R. K. - Effect of thermosonication on the quality attributes of star fruit juice, J. Food Process Eng. 41 (7) (2018). https://doi.org/ 10.1111/jfpe.12857.
30. Sanjeev S. R. P. K. and Kumar S. - Fruit and Vegetable Preservation: Principles and Practices, International Book Distributing Company, 2002.
31. J. A. - Preparation and quality evaluation of papaya leather, Tribhuvan Univ., Nepal, 2014.
32. Guragain N. and Kc Y. - Preparation and Quality Evalution of Amala (Phyllanthus emblica L.) Fruit Leather, NUTA Journal 7 (1-2) (2020) 61-67. https://doi.org/10.3126/ nutaj.v7i1-2.39933.
33. R. S. P. - Preparation of Fruit Leather and its Quality Evaluation, Tribhuvan University, Nepal, 2015.
34. Muthu N., Lee S. Y., Phua K. K. and Bhore S. J. - Nutritional, Medicinal and Toxicological Attributes of Star-Fruits (Averrhoa carambola L.): A Review, Bioinformation 12 (12) (2016) 420-424. https://doi.org/10.6026/97320630012420.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Vietnam Journal of Sciences and Technology (VJST) is an open access and peer-reviewed journal. All academic publications could be made free to read and downloaded for everyone. In addition, articles are published under term of the Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) Licence which permits use, distribution and reproduction in any medium, provided the original work is properly cited & ShareAlike terms followed.
Copyright on any research article published in VJST is retained by the respective author(s), without restrictions. Authors grant VAST Journals System a license to publish the article and identify itself as the original publisher. Upon author(s) by giving permission to VJST either via VJST journal portal or other channel to publish their research work in VJST agrees to all the terms and conditions of https://creativecommons.org/licenses/by-sa/4.0/ License and terms & condition set by VJST.
Authors have the responsibility of to secure all necessary copyright permissions for the use of 3rd-party materials in their manuscript.
Vietnam Journal of Science and Technology (VJST) is pleased to notice: