Physicochemical Properties and Characteristics of Meatball Dipping Sauce from Karanda juice (Carissa carandas L.)
Abstract
This research was to study the substitution of tamarind juice with Karanda juice in meatball dipping sauce. The substitution consists of Karanda juice 0%, 25%, 50%, 75% and 100% separately. It found that 75% was accepted as moderate in all aspects; appearance, color, smell, taste and texture. The highest preference average score was 7.78, 7.71, 7.68, 7.74, 7.76, and 7.75 respectively, (p<0.05). From the study of the characteristic and quality of the substitution of tamarind juice with 75% of Karanda juice in meatball dipping sauce compared with basic recipe, it found that physical feature effects on color and lightness (L*). This makes meatball dipping sauce has a darker color from anthocyanin and it has a natural color, (p<0.05). In addition, the texture has a higher viscosity, (p>0.05). The results of the chemical properties found that Karanda juice in meatball dipping sauce has Brix, pH, acid content, and all Phenolic compounds higher than the meatball dipping sauce basic recipe (p<0.05). It correlated with antioxidant properties by DPPH method- radical scavenging activity. That is IC50 = 10.53±0.01 more than IC50 = 11.78±0.02 respectively, (p<0.05). Moreover, the substitution of tamarind juice with Karanda juice in meatball dipping sauce has lower energy and carbohydrate values but higher in protein and fiber. From the study of microbiological quality, it found that Karanda juice in meatball dipping sauce is safe from pathogens and microorganisms that causes spoilage. This meets the community product standard of meatball dipping sauce. Keywords : Karanda Fruit ; Meatball Dipping Sauce ; CharacteristicsReferences
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Lisnund, S., & Srihaphong, S. (2015). Ultraviolet spectrophotometric for determination of ascorbic acid in pharmaceutical tablets and carambola fruit by sodium thiosulfate solution. Rajamangala University of Technology Tawan-ok Research Journal, 8(2), 92-100. (in Thai)
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Maizura, M., Aminah, A. & Wan Aida, W.M. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal, 18, 529-534.
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Pewlong, W., Sajjabut, S., Singphet, S., & Eamsiri, J. (2013). Influence of fruit ripening stages on the bioactive compounds of Carissa carandas. Agricultural Science Journal, 44(2)(Suppl.), 337-340. (in Thai)
Rittilert, P. (2017). Handbook for Dried Osmotic Dehydrated Fruits Processing: Karanda Fruit (Carissa carandas L.). (1st Edition.). Pathum Thani: Faculty of Agricultural Technology, Valaya Alongkorn Rajabhat University under The Royal Patronage. (in Thai)
Rittilert, P., & Warin, K. (2020). Development of karanda (Carissa carandas L.) gummy jelly product. Thai Journal of Science and Technology, 9(2), 342-354. (in Thai)
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Siriwong, P., Jamlay, C., & Aengpan, T. (2017). Diversifying production and creating distribution channel of processed products from Karonda fruit business. Case study: Siri Sompong Bang Khonthi, Samut Songkhram. In The 4th National Conference on Public Affairs Management “Public Affairs Management Under Thailand 4.0”. (pp. 110-118). Khon Kaen: College of Local Administration, Khon Kaen University. (in Thai)
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Williams, L.J., & Abdi, H. (2010). Fisher’s Least Significant Difference (LSD) Test. In N. Salkind. (Ed.), Encyclopedia of Research Design. (pp.154). Sage: Thousand Oaks.
Zigoneanu, I.G., Williams, L., Xu, Z., & Sablior, C.M. (2007). Determination of antioxidant components in rice bran oil extraction by microwave-assisted method. Bioresource Technology. 99, 4910-4918.
AOAC. (2012). Official Method of Analysis: Association of Analytical Chemists. (19th Editions.). (pp. 121-130). Washington D.C.
AOAC. (2016). Official methods of analysis of the association of official analytical chemists. USA: Washington D.C.
AOAC. (2019). Official methods of analysis of AOAC international. (21st Editions.). Maryland: Gaithersburg.
BAM. (2001). Bacteriological Analytical Manual Online. Food and Drug Administration: Silver Spring, MD.
BAM. (2016). Bacteriological Analytical Manual Online. Food and Drug Administration: Silver Spring, MD
ISO. (2017). ISO 6579-1: 2017. Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella- Part 1: Detection of Salmonella spp. Switzerland: Geneva.
Lisnund, S., & Srihaphong, S. (2015). Ultraviolet spectrophotometric for determination of ascorbic acid in pharmaceutical tablets and carambola fruit by sodium thiosulfate solution. Rajamangala University of Technology Tawan-ok Research Journal, 8(2), 92-100. (in Thai)
Maeban. (2012). Dipping Sauces, Salad Dressing Seasoning. Bangkok: Maeban. (in Thai)
Maheshwari, R., Sharma, A., & Verma, D. (2012). Phyto-therapeutic significance of karaunda. Bulletin of Environment Pharmacology and Life Sciences, 1(12), 34-36.
Maizura, M., Aminah, A. & Wan Aida, W.M. (2011). Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract. International Food Research Journal, 18, 529-534.
Manaroje, A. (2019). Personal communication, December 2, 2019.
Nicolas, L., Marquilly, C. & O’Mahony, M. (2010). The 9-point hedonic scale: Are words and numbers compatible?. Food Quality and Preference, 21(8), 1008-1015.
Pewlong, W., Sajjabut, S., Singphet, S., & Eamsiri, J. (2013). Influence of fruit ripening stages on the bioactive compounds of Carissa carandas. Agricultural Science Journal, 44(2)(Suppl.), 337-340. (in Thai)
Rittilert, P. (2017). Handbook for Dried Osmotic Dehydrated Fruits Processing: Karanda Fruit (Carissa carandas L.). (1st Edition.). Pathum Thani: Faculty of Agricultural Technology, Valaya Alongkorn Rajabhat University under The Royal Patronage. (in Thai)
Rittilert, P., & Warin, K. (2020). Development of karanda (Carissa carandas L.) gummy jelly product. Thai Journal of Science and Technology, 9(2), 342-354. (in Thai)
Simla, S. (2016). Carissa carandas L.: the fruit mentioned in Thai literature that has many health benefits. Khon Kaen Agriculture Journal, 41(3), 557-566. (in Thai)
Sangdad. (2008). 121 Delicious Dipping Sauces. (3rd Editions). Bangkok: Sangdad Publishing. (in Thai)
Siriwong, P., Jamlay, C., & Aengpan, T. (2017). Diversifying production and creating distribution channel of processed products from Karonda fruit business. Case study: Siri Sompong Bang Khonthi, Samut Songkhram. In The 4th National Conference on Public Affairs Management “Public Affairs Management Under Thailand 4.0”. (pp. 110-118). Khon Kaen: College of Local Administration, Khon Kaen University. (in Thai)
Sullivan, D. & Carpenter, D. (1993). Method of Analysis for Nutrition Labeling. (pp. 106). Arlington: AOAC International.
Suwannalers, P. (2012). Development of butterfly pea kalamae product. Chiang Mai Rajabhat University. Retrieved January 15, 2021, from http://cmruir.cmru.ac.th/handle/123456789/156. (in Thai)
Svangnabha. (2019). Daily News Variety Column: A variety of flavors ‘dipping sauces’ the charm of Thai foods set. Retrieved December 15, 2021, from http://bit.ly/38WIqb2. (in Thai)
Thai Industrial Standards Institute. (2013). Thai Community Product Standard: Dipping sauce for meatball, tcps. 1343/2556.
Williams, L.J., & Abdi, H. (2010). Fisher’s Least Significant Difference (LSD) Test. In N. Salkind. (Ed.), Encyclopedia of Research Design. (pp.154). Sage: Thousand Oaks.
Zigoneanu, I.G., Williams, L., Xu, Z., & Sablior, C.M. (2007). Determination of antioxidant components in rice bran oil extraction by microwave-assisted method. Bioresource Technology. 99, 4910-4918.
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Published
2022-09-01
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