Open AccessInteractions of Xanthan Gum and Carboxymethyl Cellulose on Physical and Sensory of Cloudy Asparagus Juice using Response Surface Methodology
Author(s) -
Nguyen Thi Van Linh,
Vuong Thi Ngoc,
Tran Thi Yen Nhi,
Tri Duc Lam
Publication year - 2019
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2019.22146
Subject(s) - xanthan gum , chemistry , carboxymethyl cellulose , asparagus , food science , response surface methodology , sodium carboxymethylcellulose , polysaccharide , viscosity , chromatography , rheology , botany , biochemistry , organic chemistry , sodium , composite material , materials science , biology
This study aims to investigate the effect of xanthan gum and carboxymethylcellulose on physical and chemical qualities of green asparagus juice. We adopted the surface-response method and the CCD experiment design with respect to three response variables including stability, viscosity and colour of the product. It was revealed that both xanthan gum and carboxymethylcellulose concentrations are both positively correlated with viscosity and stability of the product. In addition, the coefficient of the interaction of xanthan gum and carboxymethylcellulose was not significant (p < 0.05). In sensoryevaluation, both carboxymethylcellulose and xanthan gum were found to be influential on product state. However, hydrocolloid concentration effects were not profound on perceived product colour and odour