Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages
This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium compos...
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| Format: | Article |
| Language: | English |
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Center for Enhancing Knowledge (CEK)
2013
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| Online Access: | http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf |
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| author | Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros |
| author_facet | Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros |
| author_sort | Hazali, Norazlanshah |
| building | IIUM Repository |
| collection | Online Access |
| description | This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit
namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total
soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium composition at
different concentrations and conditions of belimbing dayak juice. The conditions are juices without addition
of sugar and juices added with sugar. These juices were prepared at concentrations of low (LC), medium
(MC) and high (HC). The highest pH was observed in LC added with sugar (3.43) while the lowest pH can
be detected at HC with sugar (3.03). The TSS value vary widely where the highest TSS value for juices
without sugar was 1.05°Brix while for the juices with sugar the highest TSS value was 7.95°Brix. TA
readings pattern was observed to be increase as the concentration increasing for both conditions. From the
analysis of ash, the content for both conditions are the same where the reading for LC and MC was
0.02g/100ml of juice and for HC the value was 0.05g/100ml of juice. Most of the parameters interested
showed statistically difference (p<0.05). The calcium content was ranging from 4.88 to 10.96mg/L. The
results contribute to the important information on physicochemical properties of belimbing dayak.
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| first_indexed | 2025-11-14T15:40:34Z |
| format | Article |
| id | iium-34180 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:40:34Z |
| publishDate | 2013 |
| publisher | Center for Enhancing Knowledge (CEK) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-341802014-07-16T07:52:54Z http://irep.iium.edu.my/34180/ Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros TX341 Nutrition. Foods and food supply This study was conducted to evaluate some physicochemical parameters of underutilized tropical fruit namely belimbing dayak (Baccaurea angulata). Several parameters were identified including pH, total soluble solid (TSS), titratable acidity (TA), sugar-acid-ratio (TSS:TA), ash and calcium composition at different concentrations and conditions of belimbing dayak juice. The conditions are juices without addition of sugar and juices added with sugar. These juices were prepared at concentrations of low (LC), medium (MC) and high (HC). The highest pH was observed in LC added with sugar (3.43) while the lowest pH can be detected at HC with sugar (3.03). The TSS value vary widely where the highest TSS value for juices without sugar was 1.05°Brix while for the juices with sugar the highest TSS value was 7.95°Brix. TA readings pattern was observed to be increase as the concentration increasing for both conditions. From the analysis of ash, the content for both conditions are the same where the reading for LC and MC was 0.02g/100ml of juice and for HC the value was 0.05g/100ml of juice. Most of the parameters interested showed statistically difference (p<0.05). The calcium content was ranging from 4.88 to 10.96mg/L. The results contribute to the important information on physicochemical properties of belimbing dayak. Center for Enhancing Knowledge (CEK) 2013-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf Hazali, Norazlanshah and Ahmad Tajudin, Aina Raihana and Md Nor, Norazmir and Ibrahim, Muhammad and Yahya, Mohammad Nor Adros (2013) Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages. European International Journal of Science and Technology, 2 (2). pp. 203-210. ISSN 2304-9693 http://www.cekinfo.org.uk/images/frontImages/gallery/Vol.2_No.2/21.pdf |
| spellingShingle | TX341 Nutrition. Foods and food supply Hazali, Norazlanshah Ahmad Tajudin, Aina Raihana Md Nor, Norazmir Ibrahim, Muhammad Yahya, Mohammad Nor Adros Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title | Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title_full | Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title_fullStr | Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title_full_unstemmed | Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title_short | Physicochemical characteristics of Belimbing Dayak (Baccaurea angulata) juice beverages |
| title_sort | physicochemical characteristics of belimbing dayak (baccaurea angulata) juice beverages |
| topic | TX341 Nutrition. Foods and food supply |
| url | http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/ http://irep.iium.edu.my/34180/1/PUBLISHED_JOURNAL.pdf |