xanthan gum: stabilizer and emulsifier for future in guava-watermelon blended squash xanthan gum:...

XANTHAN GUM: STABILIZER AND EMULSIFIER FOR FUTURE IN GUAVA-WATERMELON BLENDED SQUASH

Amity International Centre for Post Harvest Technology &Cold Chain Management

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BYDr. J.

ShankaraswamyAssistant Professor

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INTRODUCTION

Indian Food Industry to be $300 billion by 2015 from the present $200 billion.

About 25% in organized and 75% in unorganized

Non-alcoholic beverages market around $5 billion

Health beverages market is $300 million and is the fastest growing.(Protein Foods & Nutrition Development Association of India (PFNDAI, 2014))

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GROWTH OF FRUIT BASED BEVERAGES

The India fruit based beverage market revenues have grown at a CAGR of 21.6% from 2010-2014.

The India Packaged Fruit Based Beverage market will incline at a considerable CAGR rate thus exceeding INR 165.1 Billion by 2019 due to the shift in consumers’ preference from carbonated drinks to fruit based beverages coupled with surging middle class (Ken Research, 2015).

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REASONS FOR FRUIT BASED BEVERAGES GROWTH1.Growing awareness

2.Urbanization and an increase in working women population

3.Change in lifestyles and choices of people.

4.Surging populace of middle class income segment with increased health awareness has further escalated the demand for nutritional products such as juices in the country.

5.Tendency to experiment with new and exotic flavors is increasing amongst the urban population.

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NEW REGULATION

FSSA (Food Safety & Standards Act) 2006 allows Making functional foods with nutraceuticals Ingredients with physiological activity Ayurvedic ingredients Tremendous scope for new food products containing ingredients

that would reduce risk of diseases like cardiovascular diseases, cancer, hypertension, diabetes, age-related macular degeneration etc.

Dietary & Nutritional Supplements like Revital, Supractiv, Nutrigo etc. contain ginseng etc.

Act provides for such products but no regulations made yet

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WHY PEOPLE DRINK BEVERAGES:

Quench the Thirst (Hydration)

Health Benefits of Water

Medicinal Benefits of Beverages

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What are Indian Beverages

1. Alcoholic2. Non-alcoholic

Tea, Coffee etc

Carbonated soft drinks

Bottled fruit based beverages

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TYPES FRUIT BASED BEVERAGES

1. JUICES- Sweetened juice (10% TSS, 85% Juice) - Unsweetened Juices (100% fruit juice)

2. RTS (10%,TSS, 10% Fruit juice)

3.NECTAR (15% TSS, 20% Pulp/Juice)

4. SQUASH (45% TSS, 25% Fruit juice)

5.CRUSH (55% TSS, 25% Fruit juice)

6.CORDIAL (30% TSS, 25% Fruit juice)

8. Others (fruit juice concentrates, Barley water, Fruit juice powders, vegetable based juices)

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ADVANTAGES OF FRUIT BASED BEVERAGES

1. Easily digestible.2. Refreshing, invigorating, thirst quencher, appetizer.3. Useful against to different ailments-lowering blood pressure,

resisting respiratory infection, tonic for heart and brain, beneficial effect on alkaline reserve of blood.

4. Supply quick energy.5. Dietic value far greater than of synthetic soft drinks due to taste,

flavour nutritional qualities.

Therefore , a great scope in this country for manufacturing of fruit and vegetable based beverages by blending to prepare more palatable and nutritious beverage.

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CHALLENGES FOR PREPARATION OF BLENDED BEVERAGES BY POSTHARVEST TECHNOLOGY EXPERT

1. Correcting the soluble solids levels2. Balancing the juices with weak flavour, but possessing positive

attributes3. Balancing extremely good, stable colour with other positive

attributes4. Improve the product appearance with improved mouth feel

without impairing flavour release.5. Prevention of separation of insoluble material to maintain a

homogenous concentration6. Overcoming seasonal availability, scarcity7. Adjusting 100% juices is much more challenge than manipulating

acid and sugar in juice beverage blends

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Branched ionic gums Xanthan

Produced by Xanthomonas, a microbe that lives on leaves of cabbage plants

Cellulose backbone with charged trisaccharide branches

Branching prevents gelation Very viscous due to charged

branches Expensive ingredient

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Backbone same as cellulose (1-4 Glucose)

Trisaccharide side chain at 3 position of alternating glucose monomer units.

Acid groups are b-D-Glucuronic acid and pyruvic acid on 1/2 of terminal mannose units.

High degree of interaction between chains.

Molecular weight about 15 million. Cold and hot water soluble High viscosity at low concentration Properties affected by ions Freeze stable

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Trisaccharide side chain

Cellulose-like backbone (b-1,4-poly-glucose) with trisaccharide branches (stubs) on alternate monomers on the backbone carrying carboxylic acid residue

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1. Soluble in hot and cold water

2. Very high viscosity at low concentrations

3. viscosity decreases when it is poured or agitated (shear-thinning)

4. Viscosity is independent of temperature (10-95°C) and pH (2-13)

5. High freeze-thaw stability

6. Compatible with most food grade salts

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DETAILS OF EXPERIMENTAL RESEARCHDesign: Factorial CRD

Guava - Watermelon blended squash

Guava cv. Allahabad Safeda Watermelon cv. Arka Manik

In blended Guava- Watermelon squash 25% pulp/juice 40 % TSS 1% acidity Xanthan gum - 0.1%, 0.2%, 0.3%, 0.4%, 0.5%

(X1,X2,X3,X4,X5 respectively) Blending ratio (Guava : Watermelon) - 50 :50(B1), 75 :25(B2),

25 : 75(B3)

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Changes in TSS (0 Brix) and ascorbic acid (mg/ 100 g) of guava - watermelon blended squash with different levels of xanthan gum after 180 days of storage period

Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

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Changes in pH and acidity (%) of guava blended watermelon squash with different levels of xanthan gum after 180 days of storage period


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Variation in viscosity (Pa-sec) with different level of xanthan gum with the three levels of blending at temperature (300, 400 & 500 C) in blended Guava - Watermelon squash


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Organoleptic scores of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period


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Overall acceptability of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period


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Conclusion 0.3% of xanthan gum imparts stability to the product during

the 180 days of storage period Blended Guava-watermelon squash (75:25) showing highest

overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

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Influence of xanthan gum in storage stability of guava squash

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Influence of xanthan gum in storage stability of watermelon squash

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Influence of xanthan gum in storage stability of blended guava - watermelon squash

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Conclusion 0.3% of xanthan gum imparts stability to the product during

the 180 days of storage period Blended Guava-watermelon squash (75:25) showing highest

overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

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Thank you

xanthan gum: stabilizer and emulsifier for future in guava-watermelon blended squash xanthan gum:...

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