Abstract:
The tropical fruit Syzygium samarangense, sometimes referred to as the water appleisdistinguished by its unique bell-shaped form, crisp texture, and crisp flavor. The water appleisagreat source of vital nutrients, such as dietary fiber and carbohydrate. Accordingtothestudy,moisture content of raw water apple was more(84.39%) than the candy (3.35%) andBrixcontent was 4° in raw water apple but 37° in candy.The pH level in raw fruit was 5.13anddeveloped product had the 4.35pH content. It also contained smaller amount of other nutrientslike protein,fat,ash,fiber and carbohydrate.The amount of ash (0.196%),fat (0.725%),protein(1.412%) and fiber (0.984%) in raw water apple. The water apple candy had (0.227%)ash,(1.133%) protein,(0.561%) fat and (0.843%) fiber and high amount of carbohydrateis(94.829%),raw water apple as high amount of moisture (84.39%).The big difference foundinmoisture ,brix and carbobohydrate after the proximate analysis about the fruit and candy.Infruit the moisture ,brix and carbohydrate was (84.39%) , (4°) and (13.277%).The moisture percentagewas reduced in candy (84.39%) to (3.35%).The brix and carbohydrate content increased incandyfrom 4° to 37°(brix) ,carbohydrate turn (13.277%) to (94.829%).In the candy the moisturepercentage was lower and brix and carbohydrate was higher than the fruit.
