Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages

Abstract

Cloud stabilization in fruit juices and beverages add increased esthetic appeal of the products. Pulp particles in bottled fruit juices and beverages like nectars, squashes, crush etc. tend to coalesce and settle at the bottom or float at the top leaving a clear or hazy serum, which results in an unattractive appearance of the product. Cloud in citrus juices is made up of finely divided particles of pulp, natural pigments, and flavoring oil. Particles of pigments and flavoring oil are small enough to be subjected to Brownian movement, which helps to keep them in suspension. Mere pasteurization of juices is not effective in preventing cloud loss which has been mainly attributed to the action of pectic enzymes and more to the action of pectin esterases on the cloud stabilizing pectin, forming pectinic acids and pectic acids which gets precipitated with calcium ions present in juices. Presence of cloudiness in citrus juices improves their appearance, mouthfeel, viscosity, and consistency (Taherian, Fustier, Britten, & Ramaswamy, 2008). In different fruit juices and beverages, hydrocolloids exert a cloud stabilizing effect by acting as a bridge between the continuous phase and the particles which they envelope (Babbar, Aggarwal, & Oberoi, 2015). When the surface of each of the suspended particle is covered by hydrocolloids, the particles loose their normal surface properties and assume the surface properties of the protective colloid. The protective colloid has an affinity for the continuous phase and thereby connects the two phases and stabilizes the suspension (Glicksman, 1982a; Tadros, 2013). Addition of a combination of sodium alginate and pectin in the ratio of 1:1 with a concentration of 0.25% of beverage resulted in cloud stabilization of muskmelon beverage with high overall acceptability was studied by Sallaram, Pasupuleti, Durgalla, and Kulkarni (2014). Taiwo and Gift (2013) used carboxymethylcellulose and xanthan gum in ratio 2:1 for cloud stabilization in tomato-carrot juice blends. Hydrocolloids (gums) have been found to possess various therapeutic properties as noncaloric bulking agent in diabetic foods, as fat replacer and serve as sources of nutrients and dietary fiber. Soluble fibers (gums, pectin etc.) slow down the passage of food

Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice

“…Similar results were reported by Aggarwal et al. (2020) for kinnow juice. Smaller particles tend to be suspended in the juice and transfer less light through it; hence, greater absorbance is measured with a spectrophotometer (Aghajanzadeh et al., 2017).…”

“…Similar behaviors were also observed by Aggarwal et al. (2020). The viscosity of bi‐gel‐incorporated juice is found to be always greater than that of hydrogel‐incorporated ones, revealing that the synergism of KC and KGM is better, compared to that of KC and whey.…”

“…For each measurement, the sample was poured directly into a cylinder at 25 μ without oscillation or pre‐shearing. All measurements were made until reproducibility was achieved (Aggarwal et al., 2020; Xu et al., 2018).…”

Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions

“…This is considered a characteristic of non‐Newtonian pseudoplastic fluids. Kinnow juice containing different hydrocolloids including gum acacia, pectin, guar gum and sodium alginate also showed mostly Newtonian to pseudoplastic behavior, 34 which was consistent with our study. In this work, raw juice (S1) had a higher viscosity than the other juice samples, followed by juice after centrifugation at 2000 × g (S2) and 4000 × g (S3).…”

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

“…In addition, other studies examining the effect of hydrocolloid addition on the viscosity and sensory characteristics of raspberry-juice milk showed that the addition of CMC improved the viscosity and stability of products, compared to products with added hydrocolloid pectin and kappa-carrageenan. Research on the addition of hydrocolloid type variations in the corn starch–rice flour system showed that the addition of hydrocolloids of any type increased the viscosity significantly [ 36 , 37 , 38 ].…”