Development of bambangan (Mangifera pajang) carbonated drink

• Main Authors: Benjamin, M. A. Z., Abu Bakar, M. F., Abu Bakar, F. I., Sabran, S. F., Kormin, F., Mohamad Fuzi, S. F. Z.
• Format: Conference or Workshop Item
• Language: English
• Published: 2021
• Subjects: SB Plant culture
• 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
• Institution: Universiti Tun Hussein Onn Malaysia

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.