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2000
Volume 3, Issue 2
  • ISSN: 2666-8629
  • E-ISSN: 2666-8637

Abstract

Background

Canistel Fruit () is an underutilized nutritious tropical fruit containing Vitamin A and complex carbohydrates with high potentiality. Hence, the present study focused on a novel Canistel fruit ()-based beverage.

Objective

This study aimed to develop innovative fruit-based beverages from underutilized but widely available Canistel fruit around tropical regions and determine its nutrient stability at different temperature treatments.

Methods

The higher starchiness of fruit pulp was remedied through α-amylase enzyme treatment. The base formula was prepared with fruit pulp and coconut milk (at ratios of 1:2, 2:3, 1:1), followed by incorporating sugar and stabilizers. The two-way preservation techniques of pasteurization (85oC, 15 min) and sterilizing techniques (121oC, 15 min) were used. Sensory acceptance by a trained panel from each formula of beverages, ., fruit pulp: coconut milk at ratios of 2:3 from each technique, was analyzed for physical and nutritional properties, fatty acid composition, and antioxidants.

Results

A significant difference (<0.05) was found among two-way processing techniques for the pH, Brix, viscosity, and titratable acidity, as well as total sugars, crude protein, and crude fibre. The predominant fatty acid in both beverages was lauric acid. Vitamin A contents (mg/kg) were 0.3±0.01 and 0.2±0.01, respectively.

Conclusion

This study showed Canistel fruit as a viable source for upgrading nutritional status when paired with coconut milk and other ingredients, and both processing techniques retained vitamin A, which fulfilled 8 – 10% of the daily requirement by 200 ml of beverage.

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2024-07-19
2025-10-28

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/content/journals/cff/10.2174/0126668629311792240627075715
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Assessing the Effect of Temperature on Nutrient Retention in Canistel Fruit (Pouteria campechiana) and Coconut Milk Formulation
Curr Func Foods 3, E190724232057 (2025); https://doi.org/10.2174/0126668629311792240627075715
/content/journals/cff/10.2174/0126668629311792240627075715
/content/journals/cff/10.2174/0126668629311792240627075715
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  • Article Type:     Research Article
Keyword(s): Canistel fruit; fatty acid; nutritional; pasteurized; preservation; sterilized

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