PHYSICOCHEMICAL AND SENSORY PROPERTIES OF FORMULATED SYRUP FROM BLACKPLUM (VITEX DONIANA) FRUIT

The fresh ripe fruit pulp and syrup, produced using the open pan evapo rator, of Vitex doniana were analysed physico-chemically. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C (1 8.1 mg/100 ml) but acidic (pH 4.38) and poor in protein (0.82%) and oi l (0.56%). The syrup yielded a DE value of 52, total dissolved solids content of 67 degrees Brix and a refractive index of 1.4762 at 20 degr ees C. The syrup was moderately viscous (2.1 Poiseuille), acid (pH 4.4 5) but relatively poor in vitamin C (2.8 mg/100 ml) and protein (0.3%) . Sensory evaluation showed no significant difference (p less than or equal to 0.05) in taste, flavor and overall acceptability between V. d oniana syrup and honey. Both physico-chemical and sensory results indi cate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.