Effects of types and amounts of stabilizers on physical and sensory character…

In this study, the pH of mulberry juice was optimized for high anthocyanin content and an attractive red color. Mulberry juice pH values of 2.5, 4.0, 6.0, and 8.0 were evaluated. A pH of 2.5 gave an anthocyanin content of 541.39 ±
106.43 mg of cyanidin-3-glucoside per liter, and the a* value was 14 ±
1.00. The effects of stabilizers (CMC and xanthan gum) on the physical characteristics…