We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Study on Compound Stabilizer Formulation for Mango Juice with Skin.
- Authors
Ziyi YANG; Yurong WANG; Licheng LIU; Zijing WANG; Jiamei LIU
- Abstract
[Objectives] The effects of stabilizers such as sodium carboxymethyl cellulose, pectin, sodium alginate and xanthan gum on the stability of mango juice with skin were discussed using mango as the raw material. [Methods] The formula and stability of mango beverage with skin were studied using mango juice with skin as the raw material. Four stabilizers, including pectin, sodium alginate and sodium carboxymethyl cellulose, were added to improve the stability of the juice. Based on single factor experiments and a response surface experiment, the stability model of mango juice was established to determine the best compound stabilizer. [Results] According to an orthogonal experiment on the stability of mango juice with skin, the optimum technical parameters were as follows: sodium carboxymethyl cellulose 0. 20%, xanthan gum 0. 08%, sodium alginate 0. 18%, and pectin 0. 14%, with which the optimal suspension stability was 69. 12%. The optimum technical parameters from the response surface experiment were as follows: sodium carboxymethyl cellulose 0.199%, pectin 0. 118 5%, sodium alginate 0.163%, and xanthan gum 0. 077%, with which the suspension stability was 70. 32%. It was found that the stability of mango juice with skin obtained by the response surface experiment was better than that by the orthogonal experiment, and the order of factors affecting the stability of mango was sodium alginate ( C) > sodium carboxymethyl cellulose (A) > pectin ( D) > xanthan gum ( B). [Conclusions] The formula of compound stabilizer for mango juice was optimized by the orthogonal experiment and the response surface method, providing a theoretical basis for the actual production of mango juice with skin.
- Subjects
XANTHAN gum; SODIUM carboxymethyl cellulose; FRUIT juices; MANGO; SODIUM alginate
- Publication
Agricultural Biotechnology (2164-4993), 2024, p78
- ISSN
2164-4993
- Publication type
Article
- DOI
10.19759/j.cnki.2164-4993.2024.01.019