INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY

Volume 18, No. 01, Month JANUARY, Year 2022, Pages 35 - 48

Effect of carboxymethylcellulose and xanthan gum on the physicochemical and sensory properties of passion fruit topping sauces.

Boonditsataporn, L. and Vatthanakul, S.

Abstract Download PDF

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...

Keywords

Passion fruit, Topping sauce, Quantitative Descriptive Analysis, Xanthan gum, CMC

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