Physico-chemical and sensory properties of formulated syrup from black plum (Vitex doniana) fruit.

摘要

Physical and chemical analyses were performed on fresh ripe fruit pulp of Vitex doniana and on syrup produced from it using an open pan evaporator. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C [ascorbic acid] (18.1mg/100 ml) but is sour (pH 4.38) and contains little protein (0.82%) and oil (0.56%). Characteristics of the syrup were: 67degBrix, DE value 52, refractive index 1.4762 at 20degC and viscosity 2.1 N s/m2 at 30degC (i.e. moderately viscous); it was acidic (pH4.45) but relatively poor in vitamin C (2.8 mg/100 ml), and contained little protein (0.3%). Sensory evaluation showed no significant difference (P_0.05) in taste, flavour and overall acceptability between V. doniana syrup and honey. Both physicochemicaland sensory results indicate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.