Articles
Effect of Xanthan Gum and Homogenization on the Stability of Palmyrah (Borassus flabellifer L) Ready-to-Serve Drink
Authors:
N. Sobini ,
Pamyrah Research Institute, Kandy Road, Kaithady, Jaffna, LK
S. A. Datchian,
Uva Wellassa University, LK
About S. A.
Department of Export Agriculture, Faculty of Animal Science and Export Agriculture
W. A. J. P. Wijiesinghe,
Uva Wellassa University, LK
About W. A. J. P.
Department of Export Agriculture, Faculty of Animal Science and Export Agriculture
S. Maathumai,
Uva Wellassa University, LK
About S.
Department of Export Agriculture, Faculty of Animal Science and Export Agriculture
S. Srivijeindran
Pamyrah Research Institute, Kandy Road, Kaithady, Jaffna, LK
Abstract
Palmyrah (Borassus flabellifer L) fruit pulp is widely utilized in the preparation of many value-added products. The problem identified in the production of Palmyrah ready-to-serve drink (RTS) is the layer separation and loss of uniformity during storage. Hence, this study was conducted with the intention of producing a customer-appealing product with the optimization of stability with stabilizer (xanthan gum) and homogenization. The concentration of xanthan gum and the application of homogenization were selected as the two factors in the experimental design. The effect of different treatments on the physical properties (sedimentation height, turbidity, viscosity, pH, brix and colour) over the storage period was studied. Five treatments were selected based on sedimentation height and they were subjected to sensory evaluation with fifteen trained panelists. According to the experimental results, sedimentation was not observed during the storage period of 30 days for the homogenized and non-homogenized RTS with xanthan gum (0.3%). Increasing concentration of xanthan gum and the application of homogenization significantly increased the stability and turbidity of RTS. The concentration of xanthan gum has a positive effect on the viscosity of the RTS. The viscosity of the RTS decreased with the storage time. Application of xanthan gum decreased the L* value and slightly increased a* value and drastically increased the b* value. Based on the sensory analysis of the above treatments homogenized RTS with the inclusion of 0.3% xanthan gum was selected as the best based on the ranking of overall acceptability.
How to Cite:
Sobini, N., Datchian, S.A., Wijiesinghe, W.A.J.P., Maathumai, S. and Srivijeindran, S., 2022. Effect of Xanthan Gum and Homogenization on the Stability of Palmyrah (Borassus flabellifer L) Ready-to-Serve Drink. Journal of Food and Agriculture, 15(2), pp.1–9. DOI: http://doi.org/10.4038/jfa.v15i2.5267
Published on
29 Dec 2022.
Peer Reviewed
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