WSS Abeywickrama* and MCN Jayasooriya
Department of Food Science & Technology, Faculty of Applied Sciences, Sabaragamuwa University of SriLanka
Abstrsact
Kirala (Sonneratia caseolaris) is one of the tropical fruits that has received less attention from the food industry. A large number of ripen fruits are wasted during the fruiting-season. The modern preservation technologies can be utilized to prepare cordial from ripened kirala fruits. This study was done to develop fruit cordial from ripen kirala fruits using techniques to prevent browning and astringency taste of final product. Well-ripened fruits were treated with 500ppm Sodium Meta-bisulphide (SMS) solution for 2 minutes at 600C to prevent enzymatic browning; fruit pulp was prepared by applying maximum precaution to prevent damages to seeds while blending as the fruits contain a large number of small seeds embedded in the fleshy part. Three cordial samples were prepared according to the Sri Lanka Standard only by changing the fruit pulp concentration i.e. 250g, 230g and 200g and labeled as 110, 911 and 308 respectively. Each sample contained 350g of sugar, 0.35g of Sodium Meta-bisulphide (SMS), 2g of carboxymethylcellulose (CMC) 1.1g of citric acid and water. Prepared samples were subjected to sensory evaluation through 35 untrained sensory panelists and best sample was selected by using Minitab software and freedman statistical analysis. The sample labeled as 911 rated as the best, with a pH 3.8, brix 52O and titrable acidity 1.39. No deterioration observed within first 30 days. The product recorded a 6 month expected expiry period.
Key words: Cordial, Kirala, Sonneratia caseolaris, Tropical Fruit, Browning
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