Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink

Abstract

Durian seed, a waste of durian fruit processing, had been studied as a new substrate in the solid-state fermentation with Monascus purpureus. Moreover, the fermentation product namely Monascus-fermented Durian Seed (MFDS) potent to reduce blood cholesterol and glucose levels in human body. However, water extract of the MFDS has a pale redcolor and unpleasant flavor. Therefore, roselle extract was used in the MFDS jelly drink formulation. The objective of this research was to study the effect of various concentration of roselle extract on physicochemical and organoleptic properties of the MFDS jelly drink. The concentration of roselle extract used in this research were 12.5%, 15%, 17.5%, 20%, 22.5%, and 25% of the total liquid. The results showed that the various roselle extract concentration affected significantly on the physicochemical and organoleptic properties of MFDS jelly drink. The higher concentration of roselle extract at 20%-25%, caused the decrease of pH and syneresis, and the increase of suction power. Based on the sensory evaluation, addition of roselle extract at 15% resulted the best organoleptic properties with preference scores of flavor, color and mouthfeel of 5.70, 5.58, and 4.35, respectively. Physicochemical properties of the MFDS jelly drink were pH of 3.02, suction power of 6.3 mL/20 sec, 1.975% syneresis level, lightness value of 42, redness value of 60.6, yellowness value of 48.7, chroma value of 77.7, and hue value of 39.