Production of Instant Soursop juice powder by using Gum Arabic and Maltodextrin as encapsulation material.

Liew, Chai Yee (2019) Production of Instant Soursop juice powder by using Gum Arabic and Maltodextrin as encapsulation material. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Soursop (Annona muricata) is be the most important tropical fruit that contributes much to the wider economic growth of some of the tropical countries such as tropical America, Australia, Africa and Malaysia and it is found that this fruit is very nutritious. However, it only have the shelf life of 4–9 days with storage condition as temperature between 15 and 20°C. In this study, the encapsulation of soursop flavour with gum arabic and maltodextrin which are (15%, 20% 25% with ratio of 1:1, 1:2, 2:1 GA:MD) to produce a better quality of instant soursop juice powder with different method of drying which included freeze drying & vacuum drying. The objectives of this study were i) to determine the suitable drying method for instant soursop juice powder, ii) to optimize the ratio & percentage of encapsulant for a better retention of aroma compound. The quality of instant soursop juice powder will be focused on the retention of volatile compound & total phenolic compound. The aroma compounds were extracted and analysed through Headspace-Solid Phase Microextraction coupled to Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). The targeted CIC in this study will be methyl-2- butenoate, methyl hexanoate, methy-2-hexenoate, methyl octanoate and methyl-2- octenoate.While the total phenolic compound is evaluated with Folin-Ciocalteu reagent. The most suitable drying method in this study was found to be freeze drying (FD) with 15% 1:2 GA:MD as it has the highest total peak area of Character Impact Compound (CIC) which are 591247648 ± 33893687b a.m.u with (p<0.05) and total phenolic content of 0.348± 0.006a mg GAE/100g w/w with (p<0.05). The sensory evaluation conducted has also shown that the FD instant soursop juice powder with 15% encapsulant of 5% GA 10% MD with a greater result and it also shown a greater solubility with 83.68 ± 0.60a % (p<0.05) as compare to VD samples with the same percentage and ratio of encapsulant. Keywords: Annona muricata, HS-SPME/GC-MS, Volatile compounds, CIC, Encapsulation