Development and Microbiological–Physicochemical Characterization of Spray-dried Batuan (Garcinia binucao) Powder
Authors: Eric P. Catalan, Daverose S. Gallego, Ethel P. Junco, Rodrigo G. Paglomutan Jr., Julius T. Vergara
Abstract
The indigenous Filipino fruit Batuan (Garcinia binucao), a common souring agent in local cuisine, faces challenges to wider utilization due to its seasonality and high perishability. This study aimed to develop a shelf-stable and convenient form of batuan powder by employing spray drying as a preservation technique. Fresh, unripe batuan juice was extracted and subjected to spray drying under optimized processing parameters. Sensory results indicated high acceptability for taste, color, and flavor. Microbiological analysis demonstrated values well within international safety limits, including an aerobic plate count of <10 CFU/g. Physicochemical characterization revealed a low pH (2.36), low water activity (0.34), and acceptable moisture content (5.31%), collectively suggesting excellent microbial stability and extended shelf life.
Keywords
Garcinia binucao, souring agent, spray drying