NAME:

ILIYA MUSFIRAH BT ZAINAL ABIDIN

2011881564
NUR ADIBA BT RASHIDAN
2011490532
NURUL AMIRAH BT HANIM
2011425594
NUR ADHA B. SUHAIROM
2010140857

Averrhoa bilimbi L., commonly known as bilimbi,

belongs to the family of the Oxalidaceae.
It is widely cultivated in the tropics and reported
that it is native of India, from where it was
brought to Brazil centuries ago.

Underutilization of bilimbi that brings to

wastage of bilimbi .

To determine the effect of pre-treatment on

physicochemical properties of dried Averrhoa
bilimbi

Bilimbi (Averrhoa bilimbi) is the rare exotic

fruit is popular in Thailand, Malaya and
Singapore. In India, usually found in gardens,
the bilimbi has gone wild in the warmest
regions of the country (Lynne, 2012).
A. bilimbi more sensitive to cold especially
when very young.

It prefers direct sunlight and seasonally humid

climates, with evenly distributed rainfall
throughout most of the year but there should
be a 2-3 month dry season (Anitha et al.,
2011).
The chemical constituents of A.bilimbi that
have identified is used as antibacterial,
antiscorbutic, astringent; post-partum
protective medicine; treatment of fever,
mumps, pimples, inflammation of rectum and
diabetes and etc. (Tan et al., 2005).

Averrhoa
bilimbi

Honey
coating

Control

Drying

Syrup
blanching

*Dry at 60C until it has

achieved 20 % of moisture
reading.

Analysis

pH

Water
activity

Moisture
content

Texture

colour

Moisture content
- Using auto moisture analyzer
-Measure on percentage of moisture content
Water activity
- By using Aqua Lab
- To measure the water activity of different
treatment of dried Bilimbi

pH
- Using pH meter
- To check the pH of the Bilimbi before and
after drying
Texture
- Using texture analyzer
- To determine the penetrtion of the Bilimbi
Colour
- Using colour chromameter

MOISTURE
Sugar pretreatment
showed
the
highest
moisture content (p<0.05)
as water migration was
slower.
Pre-treatment
before
drying will reduce the
volume reduction in
moisture (Rittirut, 2009)

WATER ACTIVITY
Increment of water
activity
is
due
to
transfusion
of
water
during the pre-treatment
process
Water activity denotes
the ratio between the
partial pressure of water
vapour of the food and
that of pure water at the
same temperature (Scoot,
1957)

pH VALUE
from the study, it is
observed that the control
sample is more acidic
compared to the samples
that have been treated
with sugar syrup
Acidic foods are food
that contain enough acid
to have a pH of 4.6 or
lower. (Anon, 1962)

TEXTURE
there was no significant
difference between all
sample
(p<0.05)
indicating that all pretreated sample have the
same hardness

LIGHTNESS
Control sample showed
the highest in lightness
value (p<0.05)
The dried bilimbi coated
with sugar and honey
gave a darker brownish
appearance
due
to
caramelisation
process
after drying

CHROMA
The was no significant
difference between all
sample (p<0.05)
Thus, indicate that all pre
treated sample have the
same intensity of brown
colour
after
drying
process

HUE ANGLE
There was a significant
difference
between
control and honey treated
sample (p<0.05)
In indicate that sample
treated with honey have a
lower hue angle as
compare to the control

The sugar blanching pretreatment showed a better

properties of dried bilimbi as it has higher moisture content
(23.13 1.16), lower water activity (0.5 0.0) and higher pH
(5.58 0.02) as compared with the honey coating.

Analysis of vitamin C and antioxidant due to

bilimbi high content of vitamin C and
antioxidant in dried bilimbi.

 Poating J.D, 1973. Osmotic Dehydration Of Fruits,

Process Biochemistry, 8, (18-20)

Pushpakumara DKNG. 2007. Chapter 18: Biling Averrhoa

bilimbi L.: In: Pushpakumara DKNG, Gunasena HPM,

Singh VP. 2007. eds. Underutilized fruit trees in Sri
Lanka. World Agroforestry Centre, South Asia Office,
New Delhi, India. p. 452-463

Ritttirut W. , Cairat Siripatana, (2009). The influence of

blanching on mass transfer characteristic during osmotic

dehydration of bilimbi fruit. KKU Engineering Journal,
36(2), (151-163)

 Rittirut, W. and Siripatana, C. (2009). The influence of

operating temperature on mass transfer characteristics

during diffusion process of bilimbi fruit. Walailak Journal
of Sci. and Tech. Vol 3(6), (59-78)
Rockland, L.B.; Beuchat, L.R. (1987). Water

Activity:Theory and Applications to Food (2nd ed.). New

York: Marcell Dekker.