STUDIES ON POMERAC (SYZYGIUM MALACCENSE) CANDIED FRUIT SLICES

The objective of this study was to develop pomerac (Syzygium malaccense), an underutilized, highly perishable fruit, into a candied fruit product. Ripe pomerac fruits were washed with chlorinated water (0.5% solution) and cut into 2 and 3 cm-thick slices. The slices were infused with sucrose solutions (50 and 60°Brix), dried to a_w 0.65, packaged in transparent low density polyethylene bags, and stored at 5°C for four weeks, during which physico-chemical, sensory and microbial analyses were performed on the samples. Fresh pomerac fruit contained moisture (91.3%) and ascorbic acid (0.06%). Moisture of candied pomerac slices ranged from 56.9-60.1%, while ascorbic acid content ranging from 0.0185-0.0203%. Penetrometer readings of the candied slices (0.5-1.8 mm) were affected by drying temperature, sugar content, and slice thickness. Colour, taste and texture of fresh candied pomerac slices were acceptable.