Open AccessFormulation for a Soursop (Annona muricata L.) Nectar Supplement using Response Surface Methodology for Optimization of Food Thickener
Author(s) -
Tran Thi Yen Nhi,
Dao Tan Phat,
Van Thinh Pham,
N. N. Quyen,
Huỳnh Ngọc Thanh Tâm,
Trần Thanh Trúc
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/991/1/012061
Subject(s) - annona muricata , response surface methodology , carboxymethyl cellulose , food science , nectar , chemistry , xanthan gum , materials science , organic chemistry , botany , chromatography , rheology , biology , composite material , pollen , sodium
Soursop, due to its nutritional properties, is gaining attention in the food and beverage industry. Soursop nectar, as a beverage, provides vitamins, antioxidants, and energy. Studies on how additives could alter sensory properties of the product might satisfy the needs of consumers for products with better visual qualities. The mixing of Pectin (PT), carboxymethyl cellulose (CMC), and xanthan gum (XG) directly affects the viscosity in the nectar. Optimization by response surface methodology showed that PT-CMC and XG-CMC interactions were significant at <0.05. The coefficient of determination of the model was high (R 2 = 0.9847). The lowest viscosity of the soursop nectar was 70 mPa.s, achieved by following contents of additives: 0.01378% of PT, 0.0071963% of CMC and 0.0051443% of XG.