The effect of potato starch and xanthan gum addition on cilantro sauce product development

Abstract

This study aims to identify consumers’ most liked formulation and evaluate the effect of thickening agents of potato starch (PS) and xanthan gum (XG) on the overall acceptability of cilantro sauces, viscosity, and pH. There are five formulas to be tested: F1 (1% PS), F2 (0.75% PS: 0.25% XG), F3 (0.50% PS: 0.50% XG), F4 (1% XG), and F5 (control). The results show significant differences based on taste and texture in the acceptance test, but no significant differences were discovered based on color and aroma. While no significant changes were identified in pH, there was a substantial difference in the viscosity test for each formulation. Based on the results, the ideal formulation for cilantro sauce consists of 0.75% PS and 0.25% XG (F2).