Water kefir is a fermented probiotic drink produced by the fermentation of dried sugary fruits and sugar using water kefir grains. It is characterized by its fizzy and slightly acidic and alcoholic taste. Instead of using fresh or dried fruits and sugar as raw materials in fermentation, this study aims to explore the utilization of jackfruit concentrate, a by-product of dehydrated jackfruit production. The beverage formulation was performed through a 3 x 3 factorial design with independent variables: jackfruit concentrate (25–75%v/v) and kefir grains (5–15%w/v) levels. Through response surface methodology (RSM), the kefir fermented jackfruit beverage (JFB) formulation was optimized with 75%v/v jackfruit concentrate and 9.7475%w/v kefir grains that could give optimal values of product acceptability score of 7 in the nine-point Hedonic scale, total soluble solids (TSS) of 10.0019, and pH of 4.2864. Regression analysis shows it cannot predict the microbial count of the product; however, the microbial viabilities of all the treatments range from 7.55 x 106 to 3.44 x 107 CFU/mL, which suggests that the formulated beverage has a good probiotic potential. Acceptability studies also suggest that the product has good market acceptability in terms color, aroma, taste, mouthfeel, and general acceptability.
Mabolo (Diospyros blancoi A. DC) is an underutilized fruit in the Philippines. To add value and maximize the utilization of this nutritional fruit, the potential of mabolo for the production of highly saleable baked products, such as tarts, was explored. Specifically, the study aimed to formulate a custard tan filling with mabolo flesh as a flavorant using a single factor experiment arranged in a Completely Randomized Design (CRD). Six levels of mabolo flesh (0, 15, 30, 45, 60, & 75% w/w) were used. The sensory attributes for color, taste, aroma, texture, flavor, and general acceptability, were evaluated. The optimum formulation of the tart filling was determined using Regression analysis.
Results showed that mabolo custard tart filling had yellowish-brown to brown color, moderately sweet to sweet taste, and soft to slightly fibrous texture. The mabolo fruit aroma and flavor in the tarts ranged from having none to perceptible. The Analysis of Variance revealed that different levels of mabolo flesh cause a significant effect on the color (p<0.01). The optimum formulation and the recommended level of mabolo flesh in custard tart filling production was 80.54% w/w.
Flacourtia jangomas, locally known as Seriales is an indigenous fruit tree in the Philippines. It potentially contains important nutrients and bioactive compounds, but it is a less known commodity, with no economic value. Moreover, the fruit is highly prone to enzymatic browning reaction, resulting to undesirable discoloration once exposed to air. Hence, this study was conducted to determine the changes in the physico-chemical properties of ripe Seriales fruit as affected by boiling time and storage conditions. Ripe Seriales fruits of known weight were exposed to upto 10 minutes of boiling water. Representative samples from each treatment were analysed of its color, total soluble solids, pH, and % titratable acidity. The same procedures were done to samples that had been stored for 19 days in the freezer. The results of the experiment revealed that storage conditions (frozen and not frozen) only affected the b* of the skin of the ripe Seriales fruits, while boiling time affected all other parameters, excepts pH, %TTA, and b* values of the fruit flesh.
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