Product development of mangosteen (Garcinia mangostana L) with karonda (Carissa carandas L.) and rice protein sorbet
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Abstract
This study aimed to develop a functional sorbet formulation by combining mangosteen (G. mangostana) and karonda (C. carandas) juices, enriched with rice protein. Mixed fruits juice was prepared by substituting mangosteen juice with karonda juice at concentration of 0, 5, 10, 15 and 20% w/w. The physicochemical properties, including color, pH, total soluble solids (TSS), vitamin C content, and antioxidant activity, were evaluated. Results, indicated that increasing karonda juice concentration enhanced red coloration, DPPH radical scavenging activity, and vitamin C enrichment, the formulation containing 15% w/w karonda juice was selected for further development. Subsequently, sorbets enriched with rice protein at levels of 0, 5, and 10% w/w were prepared and characterized. Rice protein enrichment reduced the melting rate, demonstrating its role as natural stabilizing agent in sorbet formulations. Additionally, rice protein contributed functional and nutritional benefits, including increased energy and protein content, while improving textural properties. Despite these advantages, sensory attributes such as flavor and taste remained critical determinants of consumer acceptance and market success. Overall, the incorporation of karonda juice and rice protein into mangosteen sorbet enhances its nutritional profile and functional properties, highlighting the potential of plant-based proteins and fruit blends in the development of innovative frozen desserts.
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