Physicochemical properties of Mangifera indica cv. Harumanis pastille

Abstract

Mango is a fruit that comprises numerous of vitamins, micronutrients and other phytochemicals. Mango fruit especially Harumanis mango has high economic demand in export business due to it aroma and taste. Thus the aim of this research was to identify the physicochemical properties of Mangifera indica cv. Harumanis incorporated into pastille making. Response surface methodology (RSM) was used to optimize the Harumanis powder to be incorporated into pastille. The experimental variable were Harumanis powder and sugar to the response of hardness. Based on the RSM, result showed the optimum value of Harumanis powder of 96 g and sugar 4 g to be incorporated into pastille. The response of hardness from the optimization pastille was 127 g. The result obtained showed that the experimental design model was significant with a coefficient of determination of 0.7557. Moisture content (25.51 %), ash content (17.86 %) and crude fat (0.03 %) of optimum pastille was higher than moisture content (21.92 %), ash content (13.38 %) and crude fat (0.01 %) of control pastille. The total soluble solid, titratable acidity and antioxidant activity of optimum pastille were 6.13 %, 0.25 % and 33.91 % respectively while control pastille were 5.8 %, 0.14 % and 26.12 % respectively. Therefore, the optimum pastille of these test obtained higher than control pastille. For texture profile analysis, optimum pastille were higher in adhesiveness (0 mJ), hardness (162 g), gumminess (153 g) and chewiness (7.03 mJ) but lower in cohesiveness (0.94) and springiness (4.69 mm) than control pastille. Besides, sensory evaluation in all parameters in optimum pastille were preferred and well accepted by the respondents. However, only for color parameter, the respondent more likely to choose control pastille. Harumanis powder can be utilize in the pastille as it has high nutritional content well accepted by the consumers.