Evaluation of physicochemical and sensory characteristics of bottled star fruit (averrhoa carambola)

Abstract

Averrhoa carambola, commonly known as star fruit, is a highly valued tropical fruit due to its unique flavor and numerous health benefits. This study examines the effects of several heat treatments on the physicochemical properties, sensory qualities, and oxalic acid concentration of bottled star fruit (Averrhoa carambola). Pasteurized juice at 60 ± 02 0C for 5 min were poured into pre sterilized jars with star fruit pieces. Sensory aspects were evaluated of the product using a nine-point hedonic scale to rate its general acceptability. The oxalic acid content of raw, mature and ripe were 215.4 mg/L, 196.9 mg/L and 174.7 mg/L respectively while ascorbic acid content was reported as 3.21 mg/L, 3.21 mg/L and 6.42 mg/L. After blanching at 1, 2 and 3 min with 80oC for ascorbic acid content and oxalic acid content results were recorded as 6.42 mg/L, 3.21 mg/L and 3.21 mg/L and 96.1 mg/L, 84 mg/L and 80.5 mg/L respectively. The fresh and bottled star fruit contained characteristics such as pH of 3.87 and 3.93, titratable acidity of 0.40 % and 0.36 %, brix value of 10 and 09 (TSS), Oxalic acid content 567 ± 26.62 mg/L and 341 ± 5.58 mg/L, ascorbic acid content 6.42 mg/L ± 1.28 mg/L and 3.21 ± 1.28 mg/L were recorded respectively. According to the WHO guidelines that oxalic acid content was got the safer level (50 mg/day) and because of that it can be used for susceptible individuals as well.