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

Suthida Akkarachaneeyakorn

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

机译：稳定剂的种类和用量对混浊即饮桑berry果汁物理和感官特性的影响

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AbstractIn 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.

机译：摘要在这项研究中，桑juice汁的pH被优化为具有较高的花青素含量和诱人的红色。桑juice汁的pH值分别为2.5、4.0、6.0和8.0。 pH值为2.5时，花色苷的含量为每升541.39±106.43 mg花青素3-葡萄糖苷，a *值为14±1.00。稳定剂（CMC和黄原胶）对阴天即饮桑berry果汁（通过以5％的质量分数添加桑fruit浆）的物理特性的影响（4°C持续1周）还使用不同质量分数的稳定剂（0.1％，0.3％和0.5％）测定了它们的含量。稳定剂质量分数的增加增加了粘度，浊度，浊度的稳定性和h *值。与CMC相比，使用黄原胶作为稳定剂在这些参数上产生了更好的结果。稳定剂的类型及其质量分数对包括外观，颜色，味道，质地和总体可接受性（P≥0.05）在内的大多数感官特性没有影响，但确实影响了气味（PP0.05）。黄原胶稳定剂使果汁的气味比CMC好。在专家小组成员中，以0.5％黄原胶为稳定剂的混浊桑acceptance汁的接受率最高（平均接受率为6.90±1.37分），并且在存储过程中没有沉淀。

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《Food Science & Nutrition》 |2015年第3期|共8页
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Suthida Akkarachaneeyakorn;
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中图分类预防医学、卫生学;
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Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice

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