Abstract:
The main goal of this research was to study the suitability of Haraz fruits (Faidherbia albida) for production of ready – to – use concentrated drink, with high nutritional value, functional and organoleptic properties so as to encourage and to improve the industrial utilization of our traditional fruits in Sudan. Therefore, the physical and chemical characteristics of Haraz fruits before and after processing were investigated. The results revealed that, Haraz fruits containing high levels of dry matter (92.59%), total carbohydrates (86.36%), crude fiber (32.48%), total sugars (16.41%) and low levels of crude protein (7.16%) and fat (2.11%), on dry weight basis. Also, the fruits were found very rich in calcium (159.25 mg) and with appreciable amount of sodium (68.81 mg), magnesium (39.86 mg), phosphorous (37.43 mg), potassium (35.12 mg), and iron (19.22) per 100g dry matter.
In addition to that, the fruits were easily extracted with reasonable total soluble solids content (5.00%), hydrogen ion concentration (4.87) and yield percent (28.85%), when the fruits were soaked for only two hours in hot water (100 °C) at a ratio of (1:8) in comparison with a cold extraction method used in this study for 16 hours at the same fruit: water ratio (1:8) that used in the hot extraction method.
After preparation of Haraz fruits extract, the recipe and the processing method used in this study were found to produce a satisfactory ready-to-use Haraz fruits concentrated drink with reasonable total soluble solids (55.0 %), titrable acidity (0.60 %), pH (4.01 – 4.04) and colour degree (0.54º R,y.b). Also, the product was found to contain reasonable amounts of calcium (774.41 ppm), sodium (390.40 ppm), magnesium (234.40 ppm), phosphorous (217.50 ppm), potassium (159.52 ppm) and iron (58.26 ppm).
Finally, the results of the acceptability test that carried out for Haraz fruit concentrate as diluted drinks (13%), clearly revealed the good quality and acceptability of the products (with and without flavour), but Haraz drink sample that made with pineapple flavour had the better taste, appearance and overall quality.
