Development of bambangan (Mangifera pajang) carbonated drink
Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was cond...
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| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2021
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/2621/1/P12650_678e9e8d8902946789437ac5cd988841.pdf http://eprints.uthm.edu.my/2621/ https://doi.org/10.1088/1755-1315/736/1/012010 |
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| Institution: | Universiti Tun Hussein Onn Malaysia |
| Language: | English |
| Summary: | Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due
to its health and economic values. However, the fruit is not fully commercialized since it is
usually been used as traditional cuisine by local people. Thus, development of bambangan fruit
into carbonated drink was conducted to produce new product concept. The objectives of this
study were to conceptualize, formulate, evaluate consumer acceptance, and determine
physicochemical properties and nutritional composition of the accepted product. Method used
in conceptualising the product was based on questionnaire. The consumer acceptance was
evaluated based on descriptive and affective tests with four product formulations tested. The
physicochemical properties on carbon dioxide volume, colour, pH, total acidity, total soluble
solid (TSS) and viscosity were highlighted, meanwhile nutritional composition on fat, protein,
carbohydrates and energy content were determined. About 77% respondents gave positive
feedback, and 69% respondents decided this product is within their budget. The formulation of
5% bambangan pulp, 70% water, 25% sugar and 0.2% citric acid was highly accepted in
descriptive and affective tests with 4.4 and 6.39 mean scores, respectively. The
physicochemical properties and nutritional composition of the acceptance product were in
optimum value except for colour, total acidity and TSS. Overall, this study showed that the
product has high potential to be commercialized as new product concept, and heritage of
indigenous people can be preserved when this fruit is known regionally. |
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