Nutritional and Sensory Characteristics of Star Fruit and Sweet Orange Juices Blend Fruit Cordial

Abstract

Star fruit is one of the tropical fruit that has received less attention from the food industry. A large number of ripened star fruits are wasted during the fruiting-season. Therefore, a study was conducted to develop mixed cordial from star fruit and sweet orange. Star fruit juice, in the amounts of 80, 70 and 60 ml were mixed with sweet orange juice for the formulation of 100 ml of cordial. The cordials were subjected to nutritional, microbial and sensory analysis after formulation and during storage. The nutritional analysis of the developed cordials revealed that, titrable acidity, ascorbic acid and total sugar increased with an increase in the level of sweet orange juice, with the 30% sweet orange juice level, having the values of 0.42%, 23.72 mg/100 ml, and 10.34% respectively and pH 3.46. Sensory analysis showed significant difference between treatments. The cordials were subjected to storage studies at 30°C and RH of 80% for 11 weeks. The storage studies revealed that, the declining trends in ascorbic acid, pH and total sugar and increasing trend in titrable acidity. After 11 weeks storage, the mixed cordial of 70% star fruit juice with 30% sweet orange juice contained 0.95% titrable acidity (as citric acid), 16.8 mg/100g ascorbic acid, 7.2% total sugar and 3.1 pH. No harmful total plate count was observed in cordials after formulation and during storage. No remarkable changes in sensory characters were observed during storage period. Based on the results of the assessment, the mixed cordial of 70% star fruit juice with 30% sweet orange juice was selected as best mixed cordial. 

KEYWORDS: Cordial, star fruit juice, storage, sweet orange juice