Eric P. Catalan¹, Daverose S. Gallego, Ethel P. Junco,
Rodrigo G. Paglomutan Jr.⁴, Julius T. Vergara⁵
¹Industrial Technology Research and Development Center, Guimaras State University
²Quality Assurance Office, Guimaras State University
³Innovation and Technology Support Office, Guimaras State University
⁴Graduate School, Guimaras State University
⁵Office of the Vice President for Research, Extension, Training, and Innovation, Guimaras State University
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, thereby extending its shelf life and enhancing its utility as a food ingredient. Fresh, unripe batuan juice was extracted and subjected to spray drying under optimized processing parameters (feed pressure: 450-500 psi; inlet temperature: 210-240°C; outlet temperature: 80-95°C). The resulting powder was analyzed through sensory evaluation, microbiological testing, and physicochemical characterization. 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. These findings confirm that spray drying is an effective and viable method for preserving batuan fruit into a safe, high-quality, and stable powder, opening significant opportunities for the commercialization and product innovation of this underutilized indigenous crop.
Keywords: Garcinia binucao, souring agent, spray drying
Read more: https://vjsti.org/wp-content/uploads/2025/02/VJSTI-017.pdf