Abstract
Gac fruit (Momordica cochinchinensis (Lour.) Spreng.) is originated in the area of East and
Southeast Asia. Gac fruit is a rich source of carotenoid and antioxidant compounds. However,
carotenoid compounds can be decomposed easily when exposed to heat, light and oxygen.
The aim of this research focused on factors affecting stability of lycopene and ß-carotene
from freeze-dried Gac aril powder. For freeze drying, a factor varied concentrations of
maltodextrin DE 10 per fresh Gac aril (0%, 5%, 10% and 15% w/w). Quality of freeze-dried
Gac aril powder was further determined at different storage time (0, 5, 10, 15, 20, 25 and
30 days) and temperature (4°C and room temperature (27°C-30°C)). Lycopene, ß-carotene
and total phenolic content, antioxidant activity (DPPH assay) and color of Gac aril powder
were evaluated. The results showed that the optimal condition of maltodextrin addition was
at 0%. The physicochemical properties of 0% maltodextrin added Gac aril powder at 4°C
stored up to 20 days were not significant (p≤0.05).The shelf life of freeze-dried product was
20 days at 4°C having the lycopene content of 0.99±0.02 (mg/100g of dry weight), ß-carotene
content of 0.52±0.04 (mg/100 g of dry weight), antioxidant activity content of 44.00±0.10%
and total phenolic content 25.85±0.00 mg GAE/g of dry weight. The Gac aril powder had the
lightness of 58.59±0.20, redness of 25.39±0.03 and yellowness of 27.58±0.18.
