Effects of Citric Acid and Calcium Chloride on Product Quality of Santol, in Syrup
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Abstract
The objective of this study was to investigate effects of citric acid and calcium chloride on product quality of Santol (Sandoricum koetjape (Burm.f.) Merr.) in a syrup. Sandoricum koetjape fruit, 145 days from the date of flowering and from the same plantation, were soaked with a solution of two different levels of citric acid, 0.5 percent and 1.0 percent, and calcium chloride in three different levels: 0.5 percent, 1.0 and 1.5 percent, for 30 minutes before developing into a santol syrup product. This study was conducted, based on a design of 32 factorial, in completely randomized design (CRD). Results found that the main effect and interaction effect had a statistically significant impact on the quality of the santol in syrup product (p ≤ 0.05). Immersion of santol pieces in a solution containing 1.0 % citric acid and 1.5 % calcium chloride, optimized the product’s physical properties. On the other hand, immersion of santol pieces in a solution containing 0.5 % citric acid and 1.0 % calcium chloride, optimized the product’s chemical properties. Sensory evaluation results indicated that panelists (n = 30) gave significantly highest liking scores for santol in syrup products where santol pieces were immersed in the solution containing 0.5 % citric acid and 1.0 % calcium chloride. Highest liking scores was in the like moderately level. No detrimental microorganisms were found in any of the products. This study therefore suggests that santol pieces should be immersed in a solution containing 0.5 % citric acid and 1.0 % calcium chloride, prior to development into a santol syrup product, for better product quality of santol in syrup and higher acceptability by consumers.
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