DEVELOPMENT OF YANANG (TILIACORA TRIANDRA) POWDER USING FREEZE DRYING IN USE FOR SHERBET.

Abstract

Yanang powder is a functional ingredient that can be used for enhancing the nutritional value of frozen dessert products. In this study the effect of fortification with different concentrations of freeze-dried Yanang powder on physicochemical properties, functionality, microbial risk and sensory quality of sherbet with 10%, 20% and 30% of Yanang powder was investigated. Total solids content and pH values of the samples were found to increase with increased level of Yanang powder addition. Average overrun of sherbet products was decreased when the concentration of freeze-dried Yanang powder increased but the sherbet with fresh Yanang extract had overrun no significant difference from a control. Hardness and viscosity increased but melting rate decreased when the concentration of freeze-dried Yanang powder increased. The highest amount of Yanang powder added into sherbet presented the highest TPC value corresponding with higher DPPH and FRAP values which made the sherbet a good promising antioxidant product. The addition of Yanang powder affected appearance/color, texture, flavor, foreign taste and overall acceptability of sherbet samples. Based on sensory evaluation, the best amount of freeze-dried Yanang powder fortified in sherbet was at 10% compared with fresh Yanang extract at the same level (10%).