Sensory Evaluation of Developed Lolly Fruit (Sandoricum Koetjape) Sour Seasoning

Abstract

In tropical areas, the santol tree is a fruit-bearing tree that can be seen growing everywhere. It spreads through pollination and seeds. This fruit is scrumptious and healthy. Additionally, many Filipinos may use it as a source of income. It is a big ornamental evergreen tree that is deciduous. It has a straight trunk, fissured bark that is greyish to pale pinkish-brown in color, and when wounded, it exudes milky latex. Acid sandy soil is suitable for growing it. Frost is utterly intolerable to the tree. The majority of the santol fruit tissues have a sub acid or sour taste. A sensory assessment of the dry, powdered lollipop fruit's acceptability as a souring additive on fish stew was done. There were some variations in the pieces' proximate makeup, physical and chemical characteristics, and nutritional composition. The fruit's largest component, the pulp, contained a high level of moisture and acidity that gradually decreased as the fruit ripened. The fresh and the dried, powdered lollipop fruits were comparable to one another in terms of color, scent, taste, and general acceptability as a souring ingredient for fish stew, according to the 9-point Hedonic sensory evaluation scale. The findings indicated that lollipop fruits have good physical-chemical characteristics and nutrient levels that are on par with or even greater than other conventional fruits used as souring agents. The powdered lollipop fruit has the potential to be used as a ready-to-use astringent in the home food supply.