Production of dried kedondong (Spondias cytherea Sonn.) as a new food in market

Abstract

This study was carried out to investigate the effect of addition of sugar and dried chili in ambarella fruit dipping on physical properties and panelists' acceptances of dried ambarella product. The ingredients used in making the sauce were sugar, salt (2%), dried chili and water (50%). There were five formulations of sauce produced; A (48% sugar, 0% dried chili), B (46% sugar, 2% dried chili), C (44% sugar, 4% dried chili), D (42% sugar, 6% dried chili) and E ( 40% sugar, 8% dried chili). The colour analysis of dried ambarella showed that the sample A was significant different (p<0.05) among other samples in terms of 'L' and 'a' values, however it was no significant different (p>0.05) to sample D and E in terms of 'b' value. It means that the higher amounts of dried chili being used resulted of 'L' and 'b' value decreased and 'a' value increased. Meanwhile, the sample E which had highest amount of dried chili showed the highest of crude fiber content. Sensory evaluation showed that the sample E (the most red) was the most acceptance compared to others in terms of colour acceptance. However, most panels likely preferred the sample A in terms of taste and overall acceptance. Therefore, the sample A was the most acceptable in terms of physical properties and panelists' acceptance and however, there was no significant different (p>0.05) with other samples