| Popis: |
The Siam orange (Citrus nobilis L.) has low economic value because of its sour taste and unattractive appearance. However, processing the fruit into nectar can increase its value. Nectar production requires the addition of sugar and the appropriate stabilizer for consumer acceptance. This research aimed to study the ideal combination of sucrose and stabilizer in Siam orange nectar production. A factorial completely randomized design was employed with two factors, the concentration of sucrose (10%, 15%, and 20%) and the type of stabilizer (CMC, carrageenan, pectin). As more sucrose was added to the juice, the moisture content decreased and the volume of soluble solids increased. The type of stabilizer only affected nectar pH and viscosity. CMC produced the highest nectar pH, followed by carrageenan and pectin. However, based on the results of the analysis of all parameters using the effectiveness index, carrageenan was the best stabilizer. Orange nectar with 20% sucrose and 0.5% carrageenan contained 24.2% total soluble solids, 76.6% moisture content, 7.9% reducing sugar, 23.5% vitamin C, and 3.38% crude fibre, with a viscosity of 109 cP and pH of 3.7. The product’s sensory characteristics were an orange colour, a sweet, citrus aroma, and a slightly thick texture. Additional research on the storage stability of this nectar formulation is necessary. |
