Formulation And Evaluation Of Instant Drink Made From Mangosteen (Garcinia mangostana L.) Fruit Powder.

Research Journal of Pharmaceutical, Biological and Chemical Sciences

article

Damai Ria Setyawati¹  Etik Mardliyati¹  Idah Rosidah¹  Ayustiyan Futu Wijaya¹  Mohammad Aulia Rifada.¹ 

[1] Center for Pharmaceutical and Medical Technology

关键词: antioxidant activity;    pericarp;    phenolic content;    radical scavenging;    sensory analysis;    solubility;   

DOI  :  10.33887/rjpbcs/2020.11.1.8

学科分类：工程和技术（综合）

来源: Research Journal of Pharmaceutical, Biological and Chemical Sciences

【 摘 要 】

Instant drink from natural product become new trend over the last decade. Mangosteen fruit,especially its pericarp has high content of polyphenols and posses antioxidant. Utilizing of all part ofmangosteen for the instant drink aim to improve the customer satisfaction and ingredient functionality.Formulas of instant drink of mangosteen were composed from mangosteen juice powder, 2.5% mangosteenpericarp powder, 50-60% sucrose and 0.5-1% citric acid. Physicochemical and sensory analysis were carried outto determine the best and acceptable formula. Water content of all formula ranged between 1.31-1.63%.Solubility of all mangosteen instant drink formula ranged between 43.15-44.32%. The best total phenoliccontent owned by formula 1 and 3, and antioxidant activity owned by formula 1 and 2. Sensory evaluationshowed that formula 3 was the best in visual appearance, sweetness and aftertaste, and it was the mostpreference formula chosen by panelists. From these results, we can conclude that instant drink from wholepart of mangosteen enhance functionality in phenolic content and antioxidant capacity and acceptable toconsumers. It is recommended to use extracted mangosteen pericarp to improve phenolic content andantioxidant capacity.

【 授权许可】

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