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Cloud Stability and Quality Characteristics of Muskmelon Ready to Serve Beverage Formulations as Influenced by Hydrocolloids.

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Relation http://ir.cftri.com/11623/
 
Title Cloud Stability and Quality Characteristics of
Muskmelon Ready to Serve Beverage Formulations
as Influenced by Hydrocolloids.
 
Creator Sindhoora, S.
Vijayanand, P.
Priyanka, D.
Kulkarni, S. G.
 
Subject 05 Fruit juice
 
Description Muskmelon (Cucumis Melo.L.) is a tropical fruit with an exotic flavor and color.
The fruit is mostly consumed as fresh and seldom processed.Muskmelon pulp is a
good source of carotenoids (1,732 μg/100 g) with low sugar content which was
used for the development of beverage formulations. Cloud stability of the muskmelon
beverage formulations using hydrocolloids such as guar gum, gum tragacanth,
pectin and sodium alginate were investigated. Addition of a combination of
sodium alginate and pectin in the ratio of 1:1 with a concentration of 0.25% of
beverage resulted in cloud stabilization of muskmelon beverage with high overall
acceptability. Total soluble solids, titratable acidity, pH, viscosity and color of the
stabilized beverage formulations did not change significantly. Shelf life of the
muskmelon beverages packed in polyethylene terapthalate bottles was found to be
3 and 4 months at room temperature (25 ± 5C) and low temperature (5 ± 2C),
respectively.
PRACTICAL APPLICATIONS
Stabilization of fruit juice beverages is essential to retain the sensory and consumer
acceptance. Sedimentation in bottled fruit juice beverages is a concern in
pulpy beverages. Utilization of the selected stabilizers such as pectin and other
hydrocolloids viz. guar gum, gum tragacanth, sodium alginate were investigated in
the present research work. The research investigation resulted in selecting the specific
hydrocolloids both individually and in combination to achieve the cloud stability
in muskmelon beverage formulations. The results have the potential for
application in stabilization of other fruit juice beverage formulations from other
fruit juices/pulps.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11623/1/Journal%20of%20Food%20Processing%20and%20Preservation%2038%20%282014%29%201779%E2%80%931786.pdf
Sindhoora, S. and Vijayanand, P. and Priyanka, D. and Kulkarni, S. G. (2014) Cloud Stability and Quality Characteristics of Muskmelon Ready to Serve Beverage Formulations as Influenced by Hydrocolloids. Journal of Food Processing and Preservation, 38. pp. 1779-1786.