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Development of bambangan (Mangifera pajang) carbonated drink

Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was cond...

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Main Authors: Benjamin, M. A. Z., Abu Bakar, M. F., Abu Bakar, F. I., Sabran, S. F., Kormin, F., Mohamad Fuzi, S. F. Z.
Format: Conference or Workshop Item
Language:English
Published: 2021
Subjects:
SB Plant culture
Online Access:http://eprints.uthm.edu.my/2621/1/P12650_678e9e8d8902946789437ac5cd988841.pdf
http://eprints.uthm.edu.my/2621/
https://doi.org/10.1088/1755-1315/736/1/012010
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spelling my.uthm.eprints.26212021-10-25T08:07:48Z http://eprints.uthm.edu.my/2621/ Development of bambangan (Mangifera pajang) carbonated drink Benjamin, M. A. Z. Abu Bakar, M. F. Abu Bakar, F. I. Sabran, S. F. Kormin, F. Mohamad Fuzi, S. F. Z. SB Plant culture Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was conducted to produce new product concept. The objectives of this study were to conceptualize, formulate, evaluate consumer acceptance, and determine physicochemical properties and nutritional composition of the accepted product. Method used in conceptualising the product was based on questionnaire. The consumer acceptance was evaluated based on descriptive and affective tests with four product formulations tested. The physicochemical properties on carbon dioxide volume, colour, pH, total acidity, total soluble solid (TSS) and viscosity were highlighted, meanwhile nutritional composition on fat, protein, carbohydrates and energy content were determined. About 77% respondents gave positive feedback, and 69% respondents decided this product is within their budget. The formulation of 5% bambangan pulp, 70% water, 25% sugar and 0.2% citric acid was highly accepted in descriptive and affective tests with 4.4 and 6.39 mean scores, respectively. The physicochemical properties and nutritional composition of the acceptance product were in optimum value except for colour, total acidity and TSS. Overall, this study showed that the product has high potential to be commercialized as new product concept, and heritage of indigenous people can be preserved when this fruit is known regionally. 2021 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/2621/1/P12650_678e9e8d8902946789437ac5cd988841.pdf Benjamin, M. A. Z. and Abu Bakar, M. F. and Abu Bakar, F. I. and Sabran, S. F. and Kormin, F. and Mohamad Fuzi, S. F. Z. (2021) Development of bambangan (Mangifera pajang) carbonated drink. In: International Conference on Biodiversity 2020, 4 - 5 November 2020, Melaka, Malaysia. https://doi.org/10.1088/1755-1315/736/1/012010
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic SB Plant culture
spellingShingle SB Plant culture
Benjamin, M. A. Z.
Abu Bakar, M. F.
Abu Bakar, F. I.
Sabran, S. F.
Kormin, F.
Mohamad Fuzi, S. F. Z.
Development of bambangan (Mangifera pajang) carbonated drink
description Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people. Thus, development of bambangan fruit into carbonated drink was conducted to produce new product concept. The objectives of this study were to conceptualize, formulate, evaluate consumer acceptance, and determine physicochemical properties and nutritional composition of the accepted product. Method used in conceptualising the product was based on questionnaire. The consumer acceptance was evaluated based on descriptive and affective tests with four product formulations tested. The physicochemical properties on carbon dioxide volume, colour, pH, total acidity, total soluble solid (TSS) and viscosity were highlighted, meanwhile nutritional composition on fat, protein, carbohydrates and energy content were determined. About 77% respondents gave positive feedback, and 69% respondents decided this product is within their budget. The formulation of 5% bambangan pulp, 70% water, 25% sugar and 0.2% citric acid was highly accepted in descriptive and affective tests with 4.4 and 6.39 mean scores, respectively. The physicochemical properties and nutritional composition of the acceptance product were in optimum value except for colour, total acidity and TSS. Overall, this study showed that the product has high potential to be commercialized as new product concept, and heritage of indigenous people can be preserved when this fruit is known regionally.
format Conference or Workshop Item
author Benjamin, M. A. Z.
Abu Bakar, M. F.
Abu Bakar, F. I.
Sabran, S. F.
Kormin, F.
Mohamad Fuzi, S. F. Z.
author_facet Benjamin, M. A. Z.
Abu Bakar, M. F.
Abu Bakar, F. I.
Sabran, S. F.
Kormin, F.
Mohamad Fuzi, S. F. Z.
author_sort Benjamin, M. A. Z.
title Development of bambangan (Mangifera pajang) carbonated drink
title_short Development of bambangan (Mangifera pajang) carbonated drink
title_full Development of bambangan (Mangifera pajang) carbonated drink
title_fullStr Development of bambangan (Mangifera pajang) carbonated drink
title_full_unstemmed Development of bambangan (Mangifera pajang) carbonated drink
title_sort development of bambangan (mangifera pajang) carbonated drink
publishDate 2021
url http://eprints.uthm.edu.my/2621/1/P12650_678e9e8d8902946789437ac5cd988841.pdf
http://eprints.uthm.edu.my/2621/
https://doi.org/10.1088/1755-1315/736/1/012010
_version_ 1738581014408593408
score 13.211869

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