Abstract
The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index, pH, total soluble solids, titratable acidity) and sensory (color, aroma, off-odor, general acceptability) characteristics of the product were monitored. The kinetics of nonenzymatic browning (NEB) was found to be a pseudo-first-order reaction in terms of whiteness index (WI). The effect of temperature on the rate constant for NEB was observed to follow Arrhenius Law such that the activation energy is 105.9 kJ mol-1 and Q10 is 3.90. The shelf-life of the product at room temperature was predicted to be 202 days (6.7 months).
Highlights
In the Philippines, tamarind is considered as the most popular souring agent used in dishes such as sinigang
This study is aimed to determine if the shelflife of batuan fruit powder, a high-value product made from underutilized batuan fruit, can be predicted using Accelerated Shelf-life Test (ASLT) based on a selected index of quality
Especially non-enzymatic browning, may happen during storage of the product, it was observed at varying temperature and time of storage
Summary
In the Philippines, tamarind is considered as the most popular souring agent used in dishes such as sinigang. Due to the huge market of tamarind in the country, the Philippines is continuously importing tamarind to meet the domestic needs (Mojica, 2008), an alternative souring agent should be considered. Researchers realized the importance of underutilized crops and their conversion into high-value products to feed more than 100 million Filipinos (Florido and Cortiguerra, 2003; Valencia, 2013b; Ebert, 2014). Batuan fruit is a Philippine indigenous underutilized crop that is popular in the Bicol and Visayas regions as a substitute to tamarind as a souring agent. A study by Quevedo et al (2013) revealed the potential of using batuan as a souring agent. Batuan is a promising alternative souring agent that addresses both sensory and nutritional needs
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