Development of Lime Calamansi (Citrofortunella Microcapra) Cube

Tan, Hui Hua (2018) Development of Lime Calamansi (Citrofortunella Microcapra) Cube. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Lime calamansi has a unique aroma and widely use in Malaysia cuisine and beverage. The objective of this research is i) to develop a lime puree cube, ii) to characterize physico-chemical and their antioxidant properties of developed lime puree cube, and iii) to evaluate the sensory acceptability of lime calamansi cube. Proximate analysis, water activity, pH, brix, dissolution rate, total sugar content, and functional analysis were conducted. Proximate analyses result showed that two formulation which contained 25% lime puree and 30% lime puree have no significant different in between (p-value > 0.05). 25% lime puree cube has lower water activity (0.5627 ± 0.0182) compared to 30% lime puree cube (0.6216 ± 0.0104). Total sugar content in 25% and 30% lime puree cube showed significant different (p-value = 0.008) with 94205 ± 1235 and 88930 ± 1365 (mg/100g) respectively. 25% and 30% lime puree cube have no significant different in ascorbic acid where 420.7±52.5 and 330.0±52.0 mg/100g respectively. 30% lime puree cube tested with higher DPPH with scavenging ability 7.154 ± 0.318 %, total phenolic content(TPC) was 410.15 ± 10.92 (mg GAE/100g) and total flavonoid content(TFC) was 6.75 ± 2.5 (mg CE/100g). However 25% lime puree cube contained 4.399 ± 0.400% in DPPH free radical scavenging capacity, 345.24 ± 5.46 (mg GAE/100g) for TPC and 1.75 ± 0.000 (mg CE/100g) for TFC. The dissolution rate for 25% and 30% lime puree cube formulation (1g/10ml) were 197.33 ±4.04 seconds and 178.00 ±6.00 seconds respectively.