Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 11 No. 1, 2019.

Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2019.11.1.05

Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages

THANUSHREE PRABHUSWAMY orcid id orcid.org/0000-0002-2637-1104 ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
KATHIRAVAN TAMILSELVAN ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
MARIA LEENA MICHAEL ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
JEYAN ARTHUR MOSES ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
ANANDHARAMAKRISHNAN CHINNASAMY orcid id orcid.org/0000-0002-9599-5594 ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India

Puni tekst: engleski pdf 836 Kb

str. 37-43

preuzimanja: 901

citiraj

Sažetak

Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with basil seeds suspension. Different hydrocolloids like carrageenan, xanthan gum, gelatin and gum arabic were used at 0.02, 0.3, 1 and 2% w/v, respectively, to understand the stability of dispersed sweet basil seeds in fruit-flavoured beverages. The developed beverage samples were analyzed for colour (L*, a*, b*), zeta potential (Z), viscosity and relevant organoleptic qualities. Results showed that beverage composition with xanthan gum had Z value of -34.1 mV and viscosity of 232.6 cP, provided better stability for the dispersion of basil seeds. The hydrocolloids gelatin and xanthan gum showed a slight variation in colour values. Beverages containing 0.3% w/v xanthan gum were found to be the best formulation for the production of fruit-flavoured beverages with uniformly suspended basil seeds.

Ključne riječi

hydrocolloids; basil seed suspension; functional beverage; zeta potential

Hrčak ID:

220682

URI

https://hrcak.srce.hr/220682

Datum izdavanja:

30.5.2019.

Posjeta: 1.861 *