Abstract:
Averrhoa carambola, commonly known as star fruit, is a highly valued
tropical fruit due to its unique flavor, high in vitamin, antioxidant, and dietary
fiber content, which appeals to consumers who are health-conscious. The
purpose of this study was to assess the sensory qualities and physicochemical
properties of bottled star fruit (Averrhoa carambola) in its natural juice.
Standardized processes were followed in the collection, processing, and
bottling of fresh star fruits. Analysis was done on the physicochemical
characteristics, such as pH, titratable acidity, brix value and ascorbic acid
content in both fresh and processed product. A trained panel was evaluated
the sensory aspects of the product using a nine-point hedonic scale to rate its
general acceptability. The fresh and bottled star fruit reported pH of 3.87 and
3.93, titratable acidity of 0.40 mg/100ml and 0.36 mg/100ml (as citric acid)
and brix value of 10 and 09 respectively. Ascorbic acid content was recorded
as 6.42 ± 1.28 mg/100ml and 3.21 ± 1.28 mg/100ml in fresh and bottled star
fruit respectively. Processing with pasteurization until 70 ± 020C, 3 min,
exhausting 80 ± 020C, 05 min) and sterilization (100 ± 02 0C, 25 min, 01 bar)
were changed physicochemical characteristics of bottled star fruit compared
to fresh fruit and no much alterations happened while the storage period. The
panelists’ positive reactions to the product were revealed by the sensory
evaluation, which gave it moderate (07) marks for acceptance overall as well
as for look, flavour, and aroma.
