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Chemical and Chromatic Properties of Mao-Berry Fruit as a Key Parameter for Beverage Industry

Wanphen Jitjaroen, Laddawan Papin, Lachinee Panjai, and Tunyaluk Bouphun
Department of Agro-industry, Rajamangala University of Technology Lanna Lampang, Thailand
Abstract—The main physico-chemical composition of four mao cultivars (cv.) (Antidesma thwaitesanum Müell.; Fah-pra-tann, Sann-home, Kham-ta, Heuy-bang) were investigated. The cv. Fah-pra-tann and Kham-ta had the highest sugar content (193.58, and 190.90 g/L), with the lowest acidity (6.55, and 6.76 g/L). The sugar acid ratio represent the balance taste ranging from 13.72 to 30.02. The cv. Fah-pra-tann and Kham-ta were in appropriate range of sugar x pH2 (238, and 226). The main acid was citric (5.02-10.98 g/L), and tartaric (3.36-5.51 g/L) acids. They were rich in phenolic (349.18-845.97 μgGAE/ml), anthocyanin (583.07-2361.42 mg/l), and antioxidant activity (290.71-1213.80 μgQEAC/ml), being inversely proportional to colour intensity (6.16-8.39), and were highest in the cv. Kham-ta. They had similar contribution to the colouration between yellow and red pigments, and correlated with the results for the tint and anthocyanin of the juices. It indicates that mao had desirable characteristics to produce beverage products.
 
Index Terms—mao cultivars, acids, anthocyanin, antioxidant activity, colour intensity

Cite: Wanphen Jitjaroen, Laddawan Papin, Lachinee Panjai, and Tunyaluk Bouphun, "Chemical and Chromatic Properties of Mao-Berry Fruit as a Key Parameter for Beverage Industry," International Journal of Food Engineering, Vol. 4, No. 4, pp. 293-298, December 2018. doi: 10.18178/ijfe.4.4.293-298
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