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Bunchosia Armeniaca) International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition ISSN: 2455-4898 Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 3; Issue 3; May 2018; Page No. 46-51 Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca) GADV Karunasena*, VGG Chandrajith, SB Nawaratne Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka Abstract The scope of this study is to determine the physicochemical properties of the pulp of the Bunchosia armeniaca. The proximate composition of flesh were determined by using AOAC methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture in six maturity stages were determined. Moisture and dry matter content were and 25.82% respectively. Crude protein, crude fat, crude fiber, ash and carbohydrates content in were 0.32%, 3.35%, 45.29%, 0.87% and 50.16% respectively. Potassium was the most abundant mineral in flesh of peanut butter fruit, followed by Na, K, Mg, Ca, Zn, Fe and As. Vitamin C content of peanut butter fruit was 9.43± 0.13 mg/100ml. Skin colour of Peanut butter fruit from raw to ripen stage changes green to orange to red colour. Hardness of the flesh of peanut butter fruit increases from raw stage to ripen stage and then hardness decreases gradually up to fully ripen stage. Keywords: Bunchosia armeniaca, peanut butter fruit, physicochemical, proximate composition 1. Introduction about 72 hours until the moisture content was about 10 %. Bunchosia armeniaca being a member of family Then the dried samples were ground in to a powder and “Malpighiaceae” is a native plant to America. Malpighiaceae, passed through 50 µm sieve. This powder was sealed in LDPE a family of flowering plants, compromises approximately 75 bags and stored at room temperature and was used for the genera and 1300 species of the tropics and sub tropics [1]. proximate analysis in dry basis. Although the Malpighiaceae family has a large number of species, only 2 % of these were studied under the chemical 2.2 Proximate analysis of flesh of peanut butter fruit aspect. Bunchosia is one of three arborescent genera of 2.2.1 Determination of Moisture Content (Oven Drying Malpighiaceae with fleshy, bird-dispersed fruits. Bunchosia Method) (Bunchosiaarmeniaca) is grown from seed; this small tree is The moisture content was determined according to the AOAC the ultimate in fast-food of hardwood fruiting species. It (Association of Analytical Communities) official method produces many small, thumb-sized fruits. Fruit of 925.10 Bunchosiaarmeniaca is eaten fresh or processed form. When the red fruits soften, they taste like strawberry jam with the 2.2.2 Determination of Dry matter content consistency of peanut butter.Bunchosiaarmeniaca tree is very The dry matter content was calculated from the samples used popular with Central Africans [2]. In traditional medicine, this to determine the moisture content. plant has been used for endocrine, infectious, inflammatory, nutritional and metabolic disorder treatments and also some 2.2.3 Determination of Crude Protein Content (Micro kind of cancer treatment [3]. This study was conducted to Kjeldhal Method) identify the physicochemical properties of the flesh of peanut Crude Protein Content was determined according to the butter fruit and to develop a sauce from the pulp of fruit AOAC method 978.04 according to an industrial requirement. Initially a proximate analysis of the peanut butter fruit was conducted to determine 2.2.4 Determination of Total Fat content (Majonnier Ether the moisture content, dry matter content, ash, mineral, crude Extraction Method) protein, crude fat, crude fat and carbohydrate content in dry Total fat was determined according to the AOAC official basis. Additionally the ascorbic acid content, titratabe acidity method 922.06. and total soluble solids were also quantified. 2.2.5 Determination of crude fiber 2. Materials and Method The crude fiber content was determined according to AOAC 2.1 Sample preparation 978.10 The fully ripen and unripen fruits of Bunchosiaarmeniaca were collected from the Sapugaskanda, Western province, Sri 2.2.6 Determination of Total Ash (Gravimetric Method) Lanka. The peanut butter fruit were first diced in to cubes of Total ash Content was determined according to the AOAC 0.2cm x 0.2cm x 0.2cm separately. Then they were dried official method 923.03 separately by placing in the dehydration oven at 60 0C for 46 International Journal of Food Science and Nutrition 2.2.7 Determination of Metals - Dry ashing Method Dry ashing and the metals were quantified by Atomic Compression test was carried out for peanut butter fruit at Absorption Spectrometer (Thermo Scientific iCE 3000) different stages using probe (T44). Test parameters were set as Determination of Carbohydrate below. Test type: Compression test 2.2.8 Determination of Carbohydrate Pre-test speed: 2.0 mm/s Test speed: 1.0 mm/s (dry basis) Return speed: 1 mm/s Target type: Distance 2.3 Other physicochemical parameters of flesh of peanut Target value: 0.5 mm butter fruit Trigger force: 5.0 g 2.3.1 Sample extraction Initially cleaned and fresh flesh of Bunchosiaarmeniaca fruits 3. Results and Discussion were blended and filtered through a muslin cloth to obtain the 3.1 Determination of proximate analysis of the flesh of extracts for the analysis of Brix, Titratable acidity and peanut butter fruit Vitamin C. The proximate analysis is a set of methods to get information about the nutritional value of food. The moisture content, dry 2.3.2 Determination of Titratable Acidity matter, ash, fat, protein, crude fiber and carbohydrate content Titratable acidity was determined according to the AOAC of the peanut butter fruit obtained in proximate analysis are method [4]. given as a percentage of dry basis in the table1. 2.3.3 Determination of vitamin C Table 1: Proximate analysis of the flesh of the peanut butter fruit Vitamin C was measures by using AOAC 1965 with some modification Parameter Peanut butter fruit Moisture % 74.17+0.72 2.3.4 Determination of pH Dry matter % 25.82+0.72 Proximate analysis (g/100 g of dry flesh) Initially the pH meter was calibrated using standard buffer Crude protein 0.32±0.02 solutions. Then the probe was washed with distilled water. Total fat 3.35±0.12 About 50 mL of the peanut butter fruit extract was taken to a Crude fiber 45.29±0.93 beaker and the probe was dipped. The reading of the pH meter Ash 0.87±0.05 was recorded. Carbohydrates 50.16±0.97 2.3.5 Determination of total soluble solids Proximate Analysis is a partitioning of compounds in a food Initially a drop of distilled water was placed on the lens of the into six categories based on the chemical properties of the brix meter OPTIKA HR-150 - Italy and the reading was taken compounds. The six categories are moisture, ash,crude protein by looking through the eye piece. Then the lens was cleaned (or Kjeldahl protein),crude lipid,crude fibre andnitrogen-free using a tissue paper and one to two drops of peanut butter fruit extracts (digestible carbohydrates). Moisture and dry matter extract was placed and the lens and the reading were taken. content of flesh of peanut butter fruit was given in table as a percentage. Crude protein, crude fat, crude fiber, ash and 2.3.6 Colour analysis at different maturity stages carbohydrates content were given as grams in 100g of flesh. Surface colour of the individual peanut butter fruit in each The moisture content of food products has a bearing of their maturity stage was determined using a reflectance Chroma- dry matter content. In the analysis, the moisture content of the Meter (Model CR-400, Konica Minolta Camera Co. Ltd, flesh of peanut butter fruits (Table 1) was 74.17 ± 0.72 %. A Osaka, Japan) based on the L* (lightness or brightness), a* previous research states that Malpighiaglabra Linn of (redness/greenness), b* (yellowness/blueness) values, Chroma Malpighiaceae family contains a moisture content of 97.17 % 0 (C) and hue angle (H ) according to the procedure described [5]. The moisture content of peanut butter fruit is significantly by Cristina et al., (2014) with some modifications. Hue was lower than the moisture content of Malpighiaglabra Linn. In used as the attribute to determine the colour. The reflectance this study, the dry matter content of the flesh of peanut butter Chroma-Meter was standardized using a white plate; fruit (Table 1) was 25.82 ± 0.28%. According to previous reflectance values of Y= 93.93, x=0.3131, y=0.3189 were research, Malpighiaglabra Linn of Malpighiaceae family used as standards. To increase the effectiveness of the results contains a dry matter content of 2.83 % [5]. The dry matter obtained for the skin colour of peanut butter fruits, 3 content of peanut butter fruit is significantly higher than the measurements were taken from each maturity stage at 3 dry matter content of Malpighiaglabra Linn. The amount of 0 -1 different positions. The equation, [H = tan (b*/a*)] was dry matter in food is inversely related to the amount of 0 used to calculate the Hue angle (H ). moisture it contains. The dominant constituent of fruit is water, with carbohydrate, minerals, lipids, proteins, organic 2.3.7 Determination of textural properties at different acids, phenolic compounds, vitamins making up the maturity stages remainder[6].Once water is excluded these constituents can Apparatus collectively be referred to as ‘dry matter’.The crude protein Texture Analyzer (Brookfield CT3 50 K) content of the peanut butter fruit (Table 1) was 0.32 ± 0.02 47 International Journal of Food Science and Nutrition g/100 g of flesh.
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