DEVELOPMENT OF A SWEETENER FROM BLACK PLUM (VITEX DONIANA) FRUIT

Figures & data

Table 1. Chemical Composition (%) of Black Plum (Vitex doniana) Pulp and Syrup

Components	Pulp	Syrup
Moisture	67.9	25.0
Protein	1.4	2.5
Ash	1.2	3.8
Fat	0.8	0.55
Crude fiber	2.35	ND
Carbohydrate (by difference)	26.05	67.5
Reducing sugars	7.3	51.7
Sucrose	12.5	12.9
Acidity (as citric acid)	0.28	0.52
Vitamin C (mg %)	28.5	8.8
pH	5.20	4.82
Total soluble solid (°Brix)	ND	74

ND=Not determined.

Table 2. Effects of Water Temperature on Selected Properties on Black Plum Juice (1:2 w/v Pulp/Water Ratio)

Temperature (°C)	Soluble Solids °Brix)	Vitamin C (mg/100 g)	Titratable Acidity (%)	PH
20	9.0	4.70	0.09	5.28
40	14.5	4.92	0.11	4.84
60	15.0	4.61	0.32	4.28
80	15.8	4.65	0.34	4.26
100	16.5	4.51	0.39	4.24
Correlation coefficient (r)	0.86	−0.61	0.91	−0.90

Table 3. Effect of Water Temperature on the Yield of Syrup from Pulp of Black Plum Fruit

Temperature (°C)	Syrup Yield (g/100 g Pulp)
20	12.00^a
40	16.82^b
60	18.70^c
80	20.00^d
100	20.80^d

Values in the same column with different superscripts differ significantly at p>0.05, LSD (0.05)=1.16.

Table 4. Mean Scores of Corn Pap Sweetened with Black Plum Syrup and Sugar

Attribute
Product	Taste	Flavor	Color	Overall Acceptability
Pap with syrup*	7.24^a	7.34^b	6.55^a	6.86^a
Pap with sugar*	8.15^b	6.75^a	6.73^a	7.05^a

Means with the same letter within column are not significantly different (p <0.05) by t-test. Higher score indicates greater preference (9=excellent, 1=very poor). *Syrup or sugar in pap was 8% (w/w).