Physicochemical Properties and Characteristics of Meatball Dipping Sauce from Karanda juice (Carissa carandas L.)

Authors

  • Prassanee Tubbiyam Rajamangala University of Technology Phra Nakhon
  • Apinya Manaroje
  • Supannika Kosum

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 ; Characteristics

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Published

2022-09-01