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.
