Nutritional and functional properties of dried Momordica cochinchinensis Spreng. fruit aril and its application in cheese spread production

A.F.A Carbonera,A.M.V Miranda,L.I.C Barrameda,R.R.P Tayobong

doi:10.26656/fr.2017.4(6).221

Abstract

Momordica cochinchinensis Spreng. is an underutilized fruit-bearing indigenous plant in the Philippines with great potential due to its reported nutritional properties. The aril portion of the fruit was used because of its high carotenoid content. The aril was dried using oven drying (60°C) and freeze drying methods to a final moisture content of 15%, and then compared in terms of its lycopene, β-carotene, and Vitamin A contents as well as antioxidant activity. To determine the potential of the dried aril as an additive to produce a fortified product, it was added at an amount of 4 g per 100 g of cheese spread then its nutritional properties were evaluated. Results showed that freeze dried aril has high βcarotene (2090.28 µg/g) and Vitamin A (3483.80 IU/g) but is not significantly different than the oven-dried aril while the oven-dried aril has significantly higher lycopene content (405.22 µg/g) than the freeze dried aril (325.84 µg/g). Furthermore, the freeze dried aril has significantly higher antioxidant activity (29.81%) than the oven-dried aril (16.27%). The addition of the dried aril to cheese spread resulted to a product with significantly higher lycopene (30.15 µg/g), β-carotene (24.93 µg/g), Vitamin A (41.55 IU/g), and Vitamin C (1.20 mg/100 g) compared to the cheese spread with no aril powder. Thus, a serving size of 1 tbsp (20 g) of the cheese spread with aril powder can provide 17% daily value for Vitamin A and has satisfied the definition of fortified food as well as the USDA standard reference for Vitamin A. This functional ingredient can therefore address concerns on Vitamin A deficiency.

Highlights

Vitamin A deficiency disorder (VADD) is one of the most common nutritional problems in less-developed and developing countries affecting children as well as adults (West, 2003)
Since Vitamin A cannot be synthesized in the body, this micronutrient should be obtained from food or supplements and many households rely on fruits and vegetables since provitamin A of plant origin are more affordable compared to preformed Vitamin A from animal sources (Faber and Jaarsveld, 2007)
The objectives of the study are to examine the effect of two drying techniques on the nutritional and functional properties of the M. cochinchinensis fruit aril and to determine if it has the potential to be utilized as an additive to improve the nutritional and functional properties of an existing product in the market such as the cheese spread which is popular in the Philippines

Summary

Introduction

Vitamin A deficiency disorder (VADD) is one of the most common nutritional problems in less-developed and developing countries affecting children as well as adults (West, 2003). As such, it is considered a health issue in many Asian countries such as the Philippines, India, Pakistan, and Vietnam. Since Vitamin A cannot be synthesized in the body, this micronutrient should be obtained from food or supplements and many households rely on fruits and vegetables since provitamin A of plant origin are more affordable compared to preformed Vitamin A from animal sources (Faber and Jaarsveld, 2007). Food fortification is one of the well-known public health interventions and one of the most effective methods of preventing nutritional deficiencies such as VADD. A good fortificant is of utmost concern with regards to its bioavailability and possible health effects (Akhtar et al, 2013)

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