Abstract
Pastille is a type of small round sweet confectionery product categorized in the Gummy Candies family that can be sucked or chewed. The goal of this research was to determine the physicochemical features and sensory profile of five pastille samples (F1, F2, F3, F4 and F5) produced with a mixture of belimbing buluh fruit juice and distinct concentrations of Arabic gum and gelatine. The pastilles were developed from the mixture of belimbing buluh fruit juice, sorbitol, sugar syrup using separate concentrations of Arabic gum (0%, 4%, 8%, 12% and 16%) and gelatine. The physicochemical analysis shows that, F1 using 16% of gelatine obtained 19.48% moisture content, 0.25% crude fat, 20.60% crude protein, 0.45% crude fiber, 0.34% ash, 58.87% carbohydrates and 3475.3 kcal calorie content, while F5 using 16% of Arabic gum obtained 13.52% moisture content, 0.688% crude fat, 0.69% crude protein, 0.188% crude fiber, 0.92% ash, 84.01% carbohydrates and 3174.1 kcal calorie. The physical analysis showed that belimbing buluh fruit pastilles properties were influenced by the addition of Arabic gum and gelatine. The sensory study showed that the overall acceptance for sensory analysis showed that sample F3 (3.87) and sample F5 (3.63) were moderately liked by the panellists. However, more effort is needed in order to improve the quality of the belimbing buluh fruit pastilles, using other ingredients.
Highlights
The lowest moisture content was discovered in F5, whereas the highest moisture content was found in F1 (Table 2)
The high value of the moisture content of belimbing buluh fruit pastilles in F1 may be due to the greater gelatine content
The data showed that the highest protein content of belimbing buluh fruit pastilles was found in F1, while the lowest protein content was found in F5
Summary
The sour taste of belimbing buluh fruit is used in the manufacturing of vinegar, wine, and pickles and in the preparing of Hindi recipes (de Lima et al, 2001). These belimbing buluh are known to contain high bioactive compounds such as alkaloids, saponins, terpenoids and flavonoids (Abdul Wahab et al, 2009). Despite having a large source of nutrients and being helpful in medicine, belimbing buluh readily deteriorates after its phase of maturity. This is because when subjected to environmental modifications, bioactive compounds in the belimbing buluh are comparatively volatile (Hasim, 2014). The abundance of belimbing buluh production and harvest year after year has led in enormous surplus and, except for cooking, actual use has rendered it a good potential commodity for creating products such as pastilles, so new study needs to be done by creating belimbing buluh-based pastilles to use this commodity
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