Development of sorbet from sweet pickled mango syrup

Abstract

                Sweet pickled mango (SPM) or Ma-muang Bao Chae-im is a famous souvenir of Songkhla province. During the production, syrup was discarded as waste. It has unique aroma and flavor with high sugar and acid contents. Nowadays, the residual syrup from production is generated more than 1,000 liters per day. The use of waste by developing to be a value-added product is able to increase the value of the original product and reduce environmental problem. This study aimed to develop sorbet from SPM syrup and to evaluate properties and qualities of developed sorbet. Among all samples, sorbet with 89.7% syrup was diluted from an original to contain 24% sugar, 10% pulp and 0.3% carboxymethylcellulose had the highest mean scores of flavor, texture and overall liking attributes. Properties of developed sorbet including viscosity, overrun, hardness, melting rate and total soluble solid were 112.67 cp, 28.38%, 4.18 kg, 0.33 g/min and 28.70%, respectively. In addition, colors of sorbet were 72.44, -2.02 and 11.87 for lightness (L*), redness (a*) and yellowness (b*), respectively. Furthermore, microbial quality was determined according to microbial criteria of the Ministry of Public Health notification (No.354) B.E.2556. From the results, total bacteria count, mold, Escherichia coli, Salmonella spp. and Staphylococcus aureus could not be detected while yeast was detected at 1.1±0.1 Log CFU/g which was lower than the criteria mentioned above. Moreover, this product is suitable for ice cream consumers who are allergic to milk and gluten. Based on the current study, the waste generated is used as raw material for new product.