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Product Formulation

Spicy Pineapple Mango Sorbet

Since the last report, we completely redesigned the recipe. From our feedback, we found that the last recipe had too many berries and removing the seeds was issue when producing the product. With the new recipe, we got better feedback as far as the mouthfeel and the overall taste of the product.

Materials

Frozen Mango

Pineapple

Corn Syrup

Tajin

Coconut Milk

Water

Lemon Juice

Sugar

Recipes

Coconut milk

-1 cup frozen mango

-1 cup frozen pineapple

-½ cup coconut milk

-½ tsp Tajin

-½ tsp lemon juice

-⅓ cup sugar

Corn Syrup

-2 cup mango

-1 cup pineapple

-½ cup corn syrup

-1 cup water

-½ tsp lemon juice

-½ tsp Tajin

Procedures

For the coconut milk recipe we began by combining water and sugar to a pot and brought it to a boil. After it began to boil we removed it from the heat and let it cool for 45 minutes. While the sugar water was cooling, using a food processor we pureed the frozen mango and pineapple together. Once they were pureed we added coconut milk, sugar water, tajin and lemon juice pureeing again until a smooth consistency was reached. We then placed the sorbet mixture in a container in the freezer for 30 minutes. After 30 minutes we mixed the sorbet and placed in the freezer again for 24 hours.

For the corn syrup recipe we began by combining water and corn syrup to a pot and brought it to a boil. After it began to boil we removed it from the heat and let it cool for 45 minutes. While the mixture was cooling, using a food processor we pureed the frozen mango and pineapple together. Once they were pureed we added coconut milk, corn syrup and water, tajin and lemon juice pureeing again until a smooth consistency was reached. We then placed the sorbet mixture in a container in the freezer for 30 minutes. After 30 minutes we mixed the sorbet and placed in the freezer again for 24 hours.

Trial results.

We performed a product analysis and tested moisture content and solids percentage. We found that our first sample with the corn syrup rather than the sample with the coconut milk met the guidelines for a sorbet. The sample with the coconut milk did not meet the solids range of 20-30%. We found that leaving the sorbet in the freezer for a week turns it into more of a popsicle texture.

Standard

Solids Percentage: 25-30%

Moisture Content: 80-90%

Our Results

Coconut milk

-Solids percentage 15.71%

-Moisture content 84.29%

Corn Syrup

-Solids percentage 21.78%

-Moisture content 78.22%

Discussion

With the feedback and the results we received from the testing, we found that the sample with the coconut milk and sugar does not meet the standard for percentage of solid so for our final recipe we are going to do a preference test using the recipe with corn syrup and doing another one substituting the water with coconut milk. The final recipe includes:

2 cup mango

1 cup pineapple

½ cup corn syrup

1 cup water

½ tsp lemon juice

½ tsp Tajin

2 cup mango

1 cup pineapple

½ cup corn syrup

1 cup coconut milk

½ tsp lemon juice

½ tsp Tajin

References

Suas, Michel. Advanced Bread and Pastry: A Professional Approach. Delmar Cengage Learning, 2009.