Manufacture of soft drink from Sterculia foetida latex.

Abstract

This study is conducted to establish a production process of beverage from Sterculiafoetida latex in order to produce a new, delicious and nutritious drink. By using the ranking test, the study determines the ratio between Sterculiafoetida latex and water of- 1:40 in 10 minutes’ soaking and 10% of additional saccharose is the most favorite among other conditions. Customer acceptance test of beverage products from Sterculiafoetida latex shows that the overall favorite levels of this type of beverage is 6.6; the taste gets 7.04; the state is relatively good at 6.44; color and smell are evaluated at 6.68 and 6.24, respectively.Experimenting some chemical components, we have found that pH indicators, levels of sugar, fat and protein in the beverage from powdered Sterculiafoetida are not significantly different from beverage made from raw Sterculiafoetida. However, there is an increase in dry matter content because of a bigger contact area in powder form. Beverage made from Sterculiafoetida latex also contains some necessary mineral for the body\'s metabolism, such as Ca, K, Zn, Fe, Mg, Al, Mn,… and level of heavy metals present in the product is also within the permissible limits.