Development of Beverage Powder from Vacuum Dehydrated Lavulu (Pouteria campechiana (Kunth) Baehni) and Lime (Citrus aurantiifolia (Christm.) Swingle) fruits

Abstract

This research explores the utilization of Canistel, locally known as "Lavulu" (Pouteria campechiana (Kunth) Baehni), an underutilized fruit crop in Sri Lanka. Lavulu is a cheap source of macro and micronutrients. While Lavulu is traditionally hindered by its high moisture content and short shelf-life, the study's primary aim is to enhance its utilization among consumers. To achieve this, the research focuses on developing a beverage powder derived from Lavulu fruit through vacuum dehydration, creating a value-added product from this underutilized fruit. Four distinct drink mix powders were formulated, combining vacuum dehydrated Lavulu with vacuum dehydrated Lime (Citrus aurantiifolia (Christm.) Swingle) fruit powder in varying ratios: T1: 100% Lavulu powder, T2: 75% Lavulu with 25% Lime fruit powder, T3: 50% Lavulu with 50% Lime fruit powder, and T4: 25% Lavulu with 75% Lime fruit powder. Sensory evaluation identified the 100% vacuum dehydrated Lavulu powder mixture as the most acceptable, featuring a °Brix value of 9.43% and a titratable acidity of 0.416%. Proximate analysis of this selected powder mixture revealed 2.7 g of moisture, 94.2 g of carbohydrates, 0.8 g of protein, 0.6 g of fat, 0.2 g of crude fiber, and 1.5 g of ash content per 100 g of dried powder, providing 385 kcal of energy. By introducing Lavulu fruit into the beverage industry, this study demonstrates a novel value-added product for consumers offering a promising solution for the enhanced utilization of Lavulu fruit in Sri Lanka.