Product Development of Mixed Mangosteen Milk Tablet

Abstract

Mangosteen (Garcinia mangostana Linn.) is a tropical fruit that is rich in minerals and vitamins, it is also has sweet taste from the reducing sugar that is fructose and glucose in addition to sucrose. The objective of this study is to develop the milk tablet product which comprises of the reducing sugar and high fiber content. This study investigated the use of concentrated magosteen (65-67 ° Brix) mix with milk powder in a milk tablet product. A complete Randomized Design (CRD) was used to optimize the levels of the concentrated mangosteen with milk powder in 5 treatments, which the treatment 1-5 are of 100:0, 90:10, 80:20, 70:30 and 60:40, respectively. It has found that, all the mixers could be directly molded into the tablets, with the addition of lubricant and binder which was made of magnesium stearate and modified corn starch at 0.2 and 5 percent by weight, respectively. As mentioned that, when increase the amount of concentrated magosteen over 40 percent by weight cause the mixture to become a rocky sheet after drying process.

            The physical and chemical analysis of mixed mangosteen milk tablet in each treatment was performed. Percent moisture and water activity (a_w) of all 5 treatments were not significantly different with that those contents in the range of 3.5-4.2 and 0.4-0.5 percent by weight, respectively. However, the brightness (L) value was reduced, and the green (a) and blue (b) value were more negative which indicated that when increasing the amount of concentrated magosteen into the milk powder caused a dark brown product. The fiber and ash content is, as expected; as the treatment 5 (60:40) provided highest value while its ash content was lowest which was equal to 1.5 times and 0.7 time that of the treatment 1 (100:0), respectively. Vitamin C content of all treatment was indifferent.