Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

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Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

Suthida Akkarachaneeyakorn - Nama Orang; Sirikhwan Tinrat - Nama Orang;

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 of cloudy ready-to-drink mulberry fruit juice (via the addition of
mulberry fruit pulp at a mass fraction of 5%) during storage (4°C for 1 week)
were also determined using different mass fractions of the stabilizers (0.1%,
0.3%, and 0.5%). Increasing the stabilizer mass fraction increased the viscosity,
turbidity, stability of turbidity, and h* value. Using xanthan gum as the stabilizer
produced better results for these parameters than CMC. The type of stabilizer
and its mass fraction had no effect on most sensory characteristics,
including appearance, color, taste, texture, and overall acceptability (P ≥ 0.05),
but did affect the odor (P ˂ 0.05). Xanthan gum stabilizer gave the juice a better
odor than CMC. Cloudy mulberry juice containing 0.5% xanthan gum as
the stabilizer had the highest acceptance rate among panelists (average acceptance
was 6.90 ± 1.37 points) and produced no precipitate during storage.

Keywords: Anthocyanin, cloudy mulberry fruit juice, CMC, stabilizer, xanthan gum

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Informasi Detail

Judul Seri: Food Science & Nutrition
No. Panggil: -
Penerbit: New York : Wiley Periodicals, Inc.., 2015
Deskripsi Fisik: Food Science & Nutrition, 2015; 3(3): 213–220
Bahasa: English
ISBN/ISSN: doi: 10.1002/fsn3.20
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: 2015; 3(3)
Subjek: GIZI DAN PANGAN
Info Detail Spesifik: -
Pernyataan Tanggungjawab: agus

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FULL TEXT: Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

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