Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages

This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium compos...

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Main Authors:	Hazali, Norazlanshah, Ahmad Tajudin, Aina Raihana, Md Nor, Norazmir, Ibrahim, Muhammad, Yahya, Mohammad Nor Adros
Format:	Article
Language:	English
Published:	Center for Enhancing Knowledge (CEK) 2013
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf

id	iium-34180
recordtype	eprints
spelling	iium-341802014-07-16T07:52:54Z http://irep.iium.edu.my/34180/ Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros TX341 Nutrition. Foods and food supply This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium composition at different concentrations and conditions of belimbing dayak juice. The conditions are juices without addition of sugar and juices added with sugar. These juices were prepared at concentrations of low (LC), medium (MC) and high (HC). The highest pH was observed in LC added with sugar (3.43) while the lowest pH can be detected at HC with sugar (3.03). The TSS value vary widely where the highest TSS value for juices without sugar was 1.05°Brix while for the juices with sugar the highest TSS value was 7.95°Brix. TA readings pattern was observed to be increase as the concentration increasing for both conditions. From the analysis of ash, the content for both conditions are the same where the reading for LC and MC was 0.02g/100ml of juice and for HC the value was 0.05g/100ml of juice. Most of the parameters interested showed statistically difference (p<0.05). The calcium content was ranging from 4.88 to 10.96mg/L. The results contribute to the important information on physicochemical properties of belimbing dayak. Center for Enhancing Knowledge (CEK) 2013-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf Hazali, Norazlanshah and Ahmad Tajudin, Aina Raihana and Md Nor, Norazmir and Ibrahim, Muhammad and Yahya, Mohammad Nor Adros (2013) Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages. European International Journal of Science and Technology, 2 (2). pp. 203-210. ISSN 2304-9693 http://www.cekinfo.org.uk/images/frontImages/gallery/Vol.2_No.2/21.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
description	This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium composition at different concentrations and conditions of belimbing dayak juice. The conditions are juices without addition of sugar and juices added with sugar. These juices were prepared at concentrations of low (LC), medium (MC) and high (HC). The highest pH was observed in LC added with sugar (3.43) while the lowest pH can be detected at HC with sugar (3.03). The TSS value vary widely where the highest TSS value for juices without sugar was 1.05°Brix while for the juices with sugar the highest TSS value was 7.95°Brix. TA readings pattern was observed to be increase as the concentration increasing for both conditions. From the analysis of ash, the content for both conditions are the same where the reading for LC and MC was 0.02g/100ml of juice and for HC the value was 0.05g/100ml of juice. Most of the parameters interested showed statistically difference (p<0.05). The calcium content was ranging from 4.88 to 10.96mg/L. The results contribute to the important information on physicochemical properties of belimbing dayak.
format	Article
author	Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros
author_facet	Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros
author_sort	Hazali, Norazlanshah
title	Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
title_short	Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
title_full	Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
title_fullStr	Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
title_full_unstemmed	Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
title_sort	physicochemical characteristics of belimbing dayak (baccaurea angulata) juice beverages
publisher	Center for Enhancing Knowledge (CEK)
publishDate	2013
url	http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf
first_indexed	2023-09-18T20:49:19Z
last_indexed	2023-09-18T20:49:19Z
_version_	1777409887994642432

Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages

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