Physicochemical evaluation of passion fruit juice at different concentrations of hydrocolloids

This research aimed to evaluate the effect of hydrocolloids addition on the stability of passion fruit juice, for the purpose a statistical model of factorial design with blocking effect was carried out, blocking the days of evaluation. Four treatments were formulated adding xanthan gum and ceam pectin VIS 4110 at 0, 3 and 0,4 % respectively with three replicates each. pH, density, soluble solids, and sedimentation percentage during five days were evaluated. There were statistical differences (p<0,05) for the studied variables, except for soluble solids. The addition of xanthan gum in treatment one and two, influenced the homogeneity of the continuous phase, preventing the appearance of instability mechanisms in the passion fruit juice. Treatment one showed better physicochemical stability in the time, using xanthan gum at 0,3%. The addition of ceam pectin in treatments three and four, caused the separation of passion fruit juice showing 23% of sediments at the bottom and 77% of clarified juice at the top.

• Autor principal: Laz Mero, Mabel Leonela (author)
• Altres autors: Tuárez Párraga, Miguel Alejandro (author), Bermello Ochoa, Stephany Judith (author), Díaz Campozano, Edison Geovanny (author)
• Format: article
• Idioma: spa
• Publicat: 2018
• Matèries: Calidad; maracuyá; hidrocoloides; Quality; passion fruit; hydrocolloids
• Accés en línia: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/162