Product Development and Sensory Acceptability of Alginate Beads with Avocados and Bananas

Oh, Cai Hui (2020) Product Development and Sensory Acceptability of Alginate Beads with Avocados and Bananas. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Avocados and bananas are a good source of minerals such as potassium, protein and vitamins (Aurore et al., 2009). The objectives of this research include i) to develop healthy alginate beads using avocado and banana; ii) to analyse the sensory acceptance of the alginate beads with avocado and banana; iii) to study the physicochemical properties and antioxidant profile of the alginate beads with avocado and banana; iv) to study the proximate compositions of the alginate beads with avocado and banana. A 9-point hedonic test and a preference test were conducted using the 0.50%, 0.80% and 1.00% popping beads. Most panellists preferred the 0.80% beads in both of the sensory tests, thus the popping beads with 0.80% sodium alginate was developed. The developed 0.80% sample beads has a significant difference (p<0.05) in terms of appearance, colour, taste, aroma, smoothness and overall acceptance. The results shown the 0.80% sample beads was significantly (p<0.05) higher in moisture (95.0350±0.4030%), ash (0.5312±0.0799%), crude fat (0.4460±0.0761%), crude protein (0.4358±0.000751%), crude fiber (0.09544±0.00581%) and carbohydrates (3.4570±0.4130%) as compared to the control beads. For physicochemical analysis, the colour measurement L* (44.77±0.12), a* (4.43±0.06), b* (17.53±0.06), pH value (5.34±0.06) and brix value (4.10±0.10) of the 0.80% sample were all significantly (p<0.05) higher than the control beads. For antioxidant properties, the DPPH scavenging activity (3.7970±0.0061μM AAE/g and 34.0530±0.2360%) as well as the FRAP of the 0.80% sample beads (5.5900±0.188 μM FeSO4•7H2O/g) were also significantly (p<0.05) higher than the control beads.