In food industry, hydrocolloid is the food additive that widely used in food product as
a stabilizer, thickener, emulsifier, or gelling agent for improve the properties of food products.
Over the last year, the food industry has begun to apply more than one type of hydrocolloid into
food products to obtain benefits in various fields, whether used to develop a formula, enhance
nutrition, enhance values, or reduce production costs. This research studied on effect of use of
some hydrocolloids alone or in combinations on the quality of passion fruit topping sauces that
was acceptable to consumers. The research determined the effects of carboxymethylcellulose
(CMC) and xanthan gum in various ratios (1.00:0.00, 0.75:0.25, 0.50:0.50, 0.25:0.75 and
0.00:1.00) on the quality of passion fruit topping sauces. The result showed that increasing the
ratio of xanthan gum and decreasing the ratio of CMC tended to increased the appearant
viscosity, firmness, consistency, index of viscosity, and color parameter (L*, a* and b*) of
passion fruit topping sauce, but decreased in pH values. In terms of sensory, from the
quantitative descriptive analysis showed that increasing the ratio of xanthan gum resulting in
increased intensity score of viscosity in mouthfeel and decreased intensity score of passion fruit
flavor, and smoothness of passion fruit topping sauce. ETC...