Abstract

Preparation of Karanda Ready-to-Drink Powder Prototype Products 

Chaiwat Maiket

Woraprat Leakrajang  

Oranuch Thanaketpaisarn

Nitima Suttipanta²,Benjabhorn Sethaboupph 

Karanda fruit Spray drying Ready-to-drink powder Carissa carandas

Introduction: Thailand has many native fruits and vegetables that can be eaten either fresh or processed products. Karanda fruit (Carissa carandas) becomes trendier in consumption. It is a fruit that contains iron, vitamin C, dietary fiber. It has antioxidant activity that can help against cancer and slows down aging. Karanda can be consumed both fresh fruit and processed products such as juice, wine, candy, ice cream, jams, etc. According to the market study, Karanda fruit as a beverage product is not available yet. This research aimed to make ready-to-drink Karanda powder in order to extend the shelf-life of Karanda fruit and to increase the value of agricultural products. Method: Three prototype formulas were prepared by mixing Karanda juice with maltodextrin, gum arabic and microcrystalline cellulose in different ratios. The prepared solutions then passed into a spray dryer to make fruit juice powders. Physical properties (color), physico-chemical data (loss on drying, dissolution time) chemical and biological tests (phenolic, flavonoid and antioxidant activity) of products were determined. Results: All three formulas are pink. Losses on drying are in the range of 4.586-6.165%. Dissolution times are 3-5 minutes. Total phenolic contents are in the range of 0.293-0.775 mg/ml. Flavonoid contents are in the range of 0.155-0.652 mg/ml and antioxidant ability (IC50) are in the range of 1.183-4.796 mg/ml. Conclusion: The results show that all formulas have good physical and chemical properties. The amount of phenolic, flavonoids and antioxidant activity detected are beneficial to our health. They are suitable to be prototypes for developing into ready-to-drink powder products. Improvement of their taste and stability test should be further study.