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Vol. 9, Issue 3 (2020)

Studies on effect of guar gum as stabilizer on kiwi fruit ready to serve beverage incorporated with lemongrass

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.
Pages: 109-111  |  822 Views  247 Downloads


The Pharma Innovation Journal
How to cite this article:
Bochare SS, Kshirsagar RB, Sawate AR, Agarkar BS, Patil BM. Studies on effect of guar gum as stabilizer on kiwi fruit ready to serve beverage incorporated with lemongrass. Pharma Innovation 2020;9(3):109-111.
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