Vol. 9, Issue 3 (2020)

Author(s):
Bochare SS, Kshirsagar RB, Sawate AR, Agarkar BS and Patil BM

Abstract:
In this Study, effect of guar gum as stabilizer on physicochemical and organoleptic properties were determined at different concentration in kiwi fruit ready to serve beverage incorporated with lemongrass. Different samples of kiwi fruit RTS incorporated with lemongrass were prepared using different concentration of guar gum (0 to 0.3%). Study revealed that increasing the guar gum concentration increases the TSS, titrable acidity and viscosity. Organoleptic properties viz. as mouthfeel and flavor are significantly affecting than the other parameters. Sample containing 0.2% of guar gum got the highest sensory score and found to be the most preferred with respect to the sensory properties such as colour, flavour, taste and overall acceptability.