[4-1600-A] Postharvest/Food Technology and Process Engineering (3)

[4-1600-A-05] Optimization of Process Conditions for Batuan [Garcinia binucao (Blanco) Choisy] Fruit Powder Production

*Al Kaxier Guzman Ancheta¹, Erlinda I. Dizon² (1. University of the Philippines Los Banos(Philippines), 2. University of the Philippines Los Banos (Philippines))

キーワード：batuan fruit powder, response surface methodology

The study determined the optimum process conditions to produce batuan fruit powder using Response Surface Methodology (RSM). The factors considered were sodium metabisulfite (SMS) concentration and drying temperature. Results revealed the significant responses based on physico-chemical (titratable acidity, total soluble solids, whiteness index) and functional (antioxidant activity, total phenolics, water absorption index, water solubility index) characteristics of the powder. However, the responses that were not significant in the model were also identified based on physico-chemical (pH, bulk density, fineness modulus) and functional (none) characteristics. Hence, the optimum drying temperature and SMS concentration were found to be 50.0°C and 106 ppm, respectively. The optimum conditions were used to produce the powder to verify the predicted physico-chemical and functional properties.