Development of Pulverized Balimbing (Averrhoa Carambola) Fruit: A Potential Food Enhancer

Abstract

The balimbing (Averrhoa carambola) fruit is known for its unique star shape and reach in golden color. The fruit varies widely in its composition during maturation. Hence, this study aimed to develop a pulverized Balimbing (A. carambola) as a potent food enhancer. This study also determined the level of sourness of a pulverized A. carambola fruit sour spice at different maturity levels (unripe and ripe). Phytochemical screening was done in the Balimbing (A. carambola) fruit to determine its chemical components, secondary metabolites, and toxicity. The study utilized a descriptive research method. This design was deemed appropriate because in this study, the researcher could set up an experiment to determine the level of pH value of the pulverized A. carambola at different maturity levels, ripe and unripe. The experiment was conducted to determine the quantitative and qualitative characteristics of the pulverized Balimbing. The set-up consisted of two maturity levels: unripe and ripe. Each maturity level has three replicates. Each replicate contains a mass of 20 grams. All the replicates were evaluated for their quantitative characteristics, such as pH level. Findings revealed that A. carambola fruit differs in its pH concerning its maturity levels, with an average pH in mature green fruit (unripe) and ripe A. carambola fruit, respectively. It was found that the developed A. carambola food enhancer showed a very acceptable result in terms of texture, appearance, and flavor/taste. At the same time, its aroma was described as acceptable. Further, the moisture, strip, and pH of A. carambola show significant differences with respect to its maturity levels (ripe and unripe) at 0.01 significance level.