A PRELIMINARY ASSESSMENT ON THE DEVELOPMENT OF MILK BASED SORBET WITH GLUCOSINOLATES USING RAPHANUS SATIVUS (RADISH)

Louie Ian Mariano | Maria Vanessa Co | Arriane Mae Lagdamen | Robby Raven Navarro |

September 24, 2019
Natural Sciences

This study aims to determine the glucosinolate content in Raphanus sativus, and given the potential of a more potent glucosinolate in low temperature, this research will attempt to produce a sorbet that is fortified with radish that has the possibility of being a cancer fighting food source. The variations of glucosinolates that are present in trace amounts in Raphanus sativus were evaluated and identified as isothiocyanates which has a sulfur-containing compound using Clarus 500 Gas Chromatograph. Fifty random panelists were presented 2 variations of sorbet coded as Sample A and Sample B, to be evaluated using a 7-point hedonic scale. Sample A was the controlled sorbet while Sample B was the sorbet with Radish. The translation of scores using simple averaging and ANOVA with regards to the sorbet‘s appearance, taste, odor, texture, and over-all acceptability was done after the test for the purpose of statistical analysis. Based on the results, glucosinolates such as sulfur-contaning compound have been found present in Raphanus sativus. The structures of all of the identified glucosinolates such as isothiocyanates products of myrosinase hydrolysis were confirmed by GC/MC. Translation of scores of the sensory evaluation using simple averaging for statistical analysis of the 7-point hedonic scale shows that the appearance and texture of the control sorbet are higher than the Radish sorbet but they are not significantly different. While the taste, odor and general acceptability of the control is found to be significantly higher compared to the Radish sorbet.

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