Formulation, sensory and pulp stability of durian (Durio zibethinus Murr) juice
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Abstract
Durian (Durio zibethinus Murr) is a popular tropical fruit widely grown in South-East Asia. Due to it is highly nutritious; thus, durian juice was formulated with different concentrations of 20, 25 and 30 % w/w of durain puree, and, with or without the coconut milk. The effects of different concentrations of durian pulp on various parameters (e.g., color, pH, total soluble solids (TSS), viscosity and sensoryevaluation) were investigated. The juice was fourel to be light yellow in color similarly to soy bean milk or to light brown color with depended upon time (min) and temperature (°C) of sterilization. The results indicated that TSS, pH and viscosity of the juice increase varied by the puree concentration. Consumer rated this product to like slightly of 6.03+0.2 from 9- point Hedonic scale. Like many commercially available beverages, durian juice has unstable over a period of time. Therefore, the addition of stabilizing additive; gellan gumin various concentrations of 0, 0.01, 0.015 and 0.02 %w/w to maintain the juice homogeneity at room temperature 27-34 °C was studied. As the result, there was significant increased in viscosity of the juice varied by gellan gum concentration which was found that the minimum concentration of 0.015 %w/w could be used to maintain the juice stability within 28 days.
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