Formulation of Kirala (Sonneratia caseolaris) Fruit-Based Cordial

Abstract

Kirala (Sonneratia caseolaris) is one of the tropical fruit crops has less attention from the people. So high amount of ripen fruits are wasted during the season without getting any benefits. Therefore it is beneficial to use of modem innovative preservation technologies to make value added product from them. This study was directed to develop fruit cordial from ripen kirala fruits. During the manufacture process, following precautions were followed to minimize the browning and development of astringency taste of kirala fruits. At first, well ripened fruits were treated with hot water containing Sodium Metabisulphide (SMS) as a pre treatment to prevent the enzymatic browning reaction. Then fruit pulp was prepared according to the convectional cordial production. Because each fruit contains large number of small seeds embedded in the fleshy part of the fruit and mechanical crushing with hard objects or blending ripe fruit damage seeds resulting a bitter taste and a discoloration of the pulp. Three different cordial samples (about 1% acidity & 52° brix) were developed according to three different cordial formula. All the three samples are developed according to the SLS standard and did the chemical analyzed for pH, acidity, brix. These three samples (110, 911, 308) were subjected to sensory evaluation by using 35 untrained sensory panelist. Code number 911 was selected as a best sample among the 3 samples according to the freedman statistical analysis.