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

Abstract

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 APPLICATIONSStabilization 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.

Effect of xanthan gum on typicity and flavour intensity of cloudy apple juice

“…In this context, some experiments concerning the addition of several hydrocolloids, for instance pectin (E440), carboxymethyl cellulose (CMC) (E446), gellan (E418) and xanthan gum (E415), to special fruit and vegetable juices as well as beverages containing fruit and vegetable juice and other products were made (Aghajanzadeh, Ziaiifar, & Kashaninejad, 2016;Babbar, Aggarwal, & Oberoi, 2015;Gaspar, Laureano, & Sousa, 1998;Genovese & Lozano, 2001;Ibrahim et al, 2011;Liang et al, 2006;Mattes & Endress, 2000;Niederauer, 2000;Okoth, Kaahwa, & Imungi, 2000;Paquet et al, 2014;Sallaram, Pasupuleti, Durgalla, & Kulkarni, 2014;Will, Hagemann, Dietrich, & Zimmer, 1999;Yin, Liu, Dai, Zhang, & Lei, 2015). It is shown that by means of the addition of hydrocolloids (usually 0.1%-3.0%) cloud stability can be improved sufficiently in beverages (Genovese & Lozano, 2001;Liang et al, 2006).…”

Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages

“…The protective colloid has an affinity for the continuous phase and thereby connects the two phases and stabilizes the suspension (Glicksman, 1982a; Tadros, 2013). 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 was studied by Sallaram, Pasupuleti, Durgalla, and Kulkarni (2014). Taiwo and Gift (2013) used carboxymethylcellulose and xanthan gum in ratio 2:1 for cloud stabilization in tomato‐carrot juice blends.…”

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

“…The optimal formulation showed good stability and physical properties, sensory analysis, particle size distribution, and rheological properties GG stabilized muskmelon juice Sallaram et al (2014) Fermented milk beverages (FMB) The quality of GG-based FMBs preserved and replaced the fat in the formulation…”