Quality Attributes of a Candy-Like Product Made from African Star Apple Fruit

Abstract

African star apple fruit relished as a snack, is rich in macro and micro nutrients and dietary phytochemicals, with great potential to improve the human health, nutrition, food security and income of communities engaged in its production, but has been highly under-utilized. To extend the shelf life and reduced losses on this highly perishable produce, candy-like product was made from the fruit pulp of the African Star Apple, in ratio 50% solid to 50% liquid, with mixture boiled at 300ºF for 30 minutes to produce candy-like product via evaporation of moisture and caramelization. Candy sample was analysed over 4-week storage, for physical properties, proximate, sensory, strength, and microbial load using standard methods. Results from the analyses showed that the candy gave a satisfactory and acceptable product, the moisture content (15-11%), crude fat, ash (0.51-0.43%) and protein content (6.54-4.08%) reduced with storage, while carbohydrate content increased, depicting concentration due to moisture loss. There was increase in microbial load (2-5.2x 10 4 Cfu/g) of the candy after week 4, which may be due to inadequate packaging and presence of micro-organisms in the storage environment. Total sugar significantly decreased but high (27.14-18.63%), as well as the water insoluble impurities of the candy, with hard and firm texture. It can be concluded that acceptable candy can be produced from African Star Apple, provided better quality packaging is provided to prevent moisture loss