The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

Abstract

Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.

Alginate encapsulation technology of bacteria for promising self-healing concrete

“…Alginate is a type of polysaccharide capable of forming a gel after extraction from brown seaweed. Characteristics of alginate include a variable color ranging from white to yellowish, occurring in the form of powder or fibers, having a nearly undetectable aroma and a neutral taste, forming thick colloidal solutions in water, insolubility in alcohol or hydroalcoholic solutions with alcohol concentrations exceeding 30%, and insolubility in chloroform, ether, or acidic solutions with a pH below 3 [12]. Polysaccharides found in seaweed, such as alginate, jelly, carrageenan, and fucellaran, possess the ability to form gels under certain conditions.…”