Combination of stabiliser and emulsifier for Pink Guava Juice Drink (PGJD) fortified with Vitamin E

Abstract

In the beverages industry, the stabilizer and emulsifier were used to enhance the quality of Pink Guava Juice Drink (PGJD) in terms of colour, taste, and texture. Thus, the product is favourable and marketable. This study was conducted to find the best emulsifier combination for PGJD. The combination of six different stabilizers such as Guar gum (GG), Carboxyl methyl cellulose (CMC), Arabic gum (AG), Xanthan gum (XG), Propylene glycol alginate (PGA), and Pectin were applied to PGJD formulation. Meanwhile, about three emulsifiers which are Arabic gum (AG), Polysorbate 80 (P80), and Propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJD. The ratio for both stabilizers and emulsifiers varied accordingly. The most stable and suitable combination of stabilizers and emulsifiers was later added to PGJD. The combination of XG and CMC at the concentration of 70:30 with 0.2% (w/v) was the best stabilizer. Meanwhile, P80 was found to be the best emulsifier at a concentration of 0.8% (w/v) and PGJD fortified with 225 mg of vitamin E was chosen as the most acceptable PGJ among panelists. This finding of the present study can be a guideline for beverage manufacturers in selecting the best stabilizers and emulsifiers.

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products

“…Because the guava fruit has the same structure and color, the guava fruit was chosen to be added with the sapota fruit when making the rolls. The fruit is washed with water off washed with running water under the tap, it is peeled, and the internal seeds and cut the fruits, is the puree were extracted mechanically by beating the fruit in a blender (Type: Moulinex MFP626 -220V -50-60Hz -1000W -250 ml France) and then filtering to obtain a fine puree (Hashim and Ismail 2022) four sapota puree formulas are made: F1= The first formula is the control (a liter of sapota puree only). F2= The second formula (sapota puree 75% + guava puree 25%) F3= The third formula (sapota puree 50% + guava puree 50%) F4= The fourth formula (sapota puree 25% + guava puree 75%)…”