Combination of stabiliser and emulsifier for Pink Guava Juice Drink (PGJD) fortified with Vitamin E. Journal of Tropical Resources and Sustainable Science (JTRSS), 10 (1). ISSN 2462-2389 (2022)
Abstract
In the beverages industry, the stabilizer and emulsifier were used to enhance the quality of Pink Guava Juice Drink (PGJD) in terms of colour, taste, and texture. Thus, the product is favourable and marketable. This study was conducted to find the best emulsifier combination for PGJD. The combination of six different stabilizers such as Guar gum (GG), Carboxyl methyl cellulose (CMC), Arabic gum (AG), Xanthan gum (XG), Propylene glycol alginate (PGA), and Pectin were applied to PGJD formulation. Meanwhile, about three emulsifiers which are Arabic gum (AG), Polysorbate 80 (P80), and Propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJD. The ratio for both stabilizers and emulsifiers varied accordingly. The most stable and suitable combination of stabilizers and emulsifiers was later added to PGJD. The combination of XG and CMC at the concentration of 70:30 with 0.2% (w/v) was the best stabilizer. Meanwhile, P80 was found to be the best emulsifier at a concentration of 0.8% (w/v) and PGJD fortified with 225 mg of vitamin E was chosen as the most acceptable PGJ among panelists. This finding of the present study can be a guideline for beverage manufacturers in selecting the best stabilizers and emulsifiers.
| Item Type: | Article |
|---|---|
| Keywords: | Food Technology |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Health Aspects By Niche > Food Technology > Food Industry and Trade > Nutrition |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 31 Mar 2023 23:12 |
| Last Modified: | 31 Mar 2023 23:12 |
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