Abstract: This study aimed to find out the organoleptic characteristics of batuan fruit powder in terms of appearance, aroma, flavor and general acceptability. It determine also the economic parameters of batuan fruit in terms of weight measurement during the time of harvest, after drying and weight as powder and proper storage. This study started from January 2017 to October 2018 conducted at West Visayas State University Pototan Campus, Pototan, Iloilo. Results of the study revealed that batuan fruit powder either ripe or green are highly acceptable to the evaluators through a sensory evaluation using a five point hedonic scale. However, green batuan was most preferred which got the highest mean when tested to fish and pork sinigang. ANOVA results revealed that on pork sinigang among the treatments, there is a significant difference in terms of appearance and no significant differences in terms of aroma, flavor and general acceptability. However, for fish sinigang significant differences existed in terms of appearance, aroma, flavor and general acceptability. In terms of economic parameters, both fruits weighted 1kg. upon harvest were subjected to method of sun drying for one week. However, green batuan has 50% yield which has a greater shrinkage maybe due to moisture content compared with ripe batuan with 60% yield when dried . Results revealed that ripe batuan was difficult to ground because of the hard flinty seeds considering the maturity of the fruits. Green batuan powder yield 50% weight when dried and decreased its weight by 50 % when processed into powdered form. However, ripe batuan fruits got 60% yield when dried and processed as powder probably because of the seed which added weight to the powder. Batuan fruits may be stored in either sealed bags and glass bottled container and can maintain their shelf-life from six to one year either at room temperature or under refrigeration. Results of the evaluation revealed that green batuan powder was most preferred by the respondents and was highly recommended as condiments with appropriate packaging for commercialization considering its high acceptability in terms of appearance, aroma, flavor and general acceptability , ease of preparation and processing.
Keywords: Green, Ripe, Batuan Powder, Garcinia binucao, Acceptability, Economic parameters, Storage.
Title: Processing and Evaluation of Batuan Fruits (Garcinia binucao) as Souring Agent
Author: DR. CHARLIE D. DORMIDO, NANETH T. ANADON, DR. LUCY MAE P. PARACALE, JULIET M. SENIEGO
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
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