Filling Development from Mulberry Fruit

Abstract

Mulberry fruit contains a wide variety of phytochemicals. Also, sweet and sour taste which suitable for produce filling and toppings product uses with various food products. This research was to develop the filling by studying the amount of thickening agent (Modified Tapioca Starch-MTS and Xanthan Gum) and found that the use of 2 g of modified tapioca starch and 0.1 g of xanthan gum provided good appearance and gained overall liking score higher than commercial filling (p<0.05). The taste, viscosity and distribution of mulberry pulp were studied with various amount of citric acid (0.8, 0.6 and 0.5 g) and MTS (3, 4 and 4.5 g). It was found that the using 0.5 g of citric acid and 4.5 s of MTS were of good appearance, the sweetness and sourness are closest to the product concept. And also found that blending the mulberry fruit (50%) provided the highest overall liking score compared with the no-blended mulberry and commercial formulas (p<0.05). However, bakery makers suggested that the mulberry content and sweetness should still be increased whereas the sourness should be reduced. Moreover, they suggested that should be use of salt for better flavor. The new formula was adjusted and resulted in the better appearance, taste and viscosity which suitable for use in baked products. This may substitute for imported filling product from abroad. It is also the choice for health lovers to consume mulberry products as well.