PRODUCTION OF SINEGUELAS (SPONDIAS PURPUREA LINN) SPREAD

摘要

The produced sineguelas spread contains high levels of riboflavin, niacin and antioxidant activity. It also contains crude protein, crude fat, crude fibre, carbohydrates, ash, moisture, Vitamin C, total phenolic compounds, total flavonoid compounds, iron and calcium. The spread with best sensory properties based on the results of 9-point Hedonic Scale sensory evaluation by 50 respondents is the sineguelas spread produced using fresh sineguelas puree, 25 percent sugar and one percent pectin. The nutritional, phytochemical and microbial properties of sineguelas before and after processing differ significantly. Processing of sineguelas into spread causes significant decrease on its moisture, ash, crude protein, crude fibre, Vitamin C, Vitamin B3, Vitamin B2, total phenolics, total flavonoids and iron components and antioxidant activity. However, the retained values specifically for vitamins B2 and B3 are still high and consumption of 44.5 to 51 grams of spread can meet the Recommended Energy and Nutrient Intake (RENI) per day for both vitamins.