Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim

Different types of emulsifiers were added into pink guava juice fortified with vitamin E. The type of emulsifiers used includes arabic gum, alginate and Tween 80, and the juices were subjected to the same processing method. The objective of this study is to evaluate the stability of different emulsi...

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Main Author: Abdul halim, Nur Ain
Format: Thesis
Language:English
Published: 2008
Online Access:https://ir.uitm.edu.my/id/eprint/103705/1/103705.pdf
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spelling my-uitm-ir.1037052024-09-28T16:03:55Z Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim 2008 Abdul halim, Nur Ain Different types of emulsifiers were added into pink guava juice fortified with vitamin E. The type of emulsifiers used includes arabic gum, alginate and Tween 80, and the juices were subjected to the same processing method. The objective of this study is to evaluate the stability of different emulsifiers on the vitamin E fortified pink guava juice. The emulsion stability was analysed based on the physical properties (viscosity, total soluble solid, colour, cloudiness and average particle size) and the separation of emulsion was observed by measuring sedimentation of particles after storage for two months. Sensory evaluations were conducted to measure acceptability of different emulsifiers in terms of appearance, taste, aroma, mouthfeel and overall acceptability. From the results obtained, it was found that Tween 80 was the best emulsifier to be added in pink guava juice fortified with vitamin E. The juice produced has the least cloudiness, lowest average particle size and has highest emulsion stability after two months of storage. However, the panelist acceptability was found to be in contrast with the physical analysis results. Tween 80 was the least preferred due to its aftertaste. While all the other emulsifiers (arabic gum and alginate) and control showed no significant difference among each other on the overall acceptability scores. 2008 Thesis https://ir.uitm.edu.my/id/eprint/103705/ https://ir.uitm.edu.my/id/eprint/103705/1/103705.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Bujang, Aishah
institution Universiti Teknologi MARA
collection UiTM Institutional Repository
language English
advisor Bujang, Aishah
description Different types of emulsifiers were added into pink guava juice fortified with vitamin E. The type of emulsifiers used includes arabic gum, alginate and Tween 80, and the juices were subjected to the same processing method. The objective of this study is to evaluate the stability of different emulsifiers on the vitamin E fortified pink guava juice. The emulsion stability was analysed based on the physical properties (viscosity, total soluble solid, colour, cloudiness and average particle size) and the separation of emulsion was observed by measuring sedimentation of particles after storage for two months. Sensory evaluations were conducted to measure acceptability of different emulsifiers in terms of appearance, taste, aroma, mouthfeel and overall acceptability. From the results obtained, it was found that Tween 80 was the best emulsifier to be added in pink guava juice fortified with vitamin E. The juice produced has the least cloudiness, lowest average particle size and has highest emulsion stability after two months of storage. However, the panelist acceptability was found to be in contrast with the physical analysis results. Tween 80 was the least preferred due to its aftertaste. While all the other emulsifiers (arabic gum and alginate) and control showed no significant difference among each other on the overall acceptability scores.
format Thesis
qualification_level Bachelor degree
author Abdul halim, Nur Ain
spellingShingle Abdul halim, Nur Ain
Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
author_facet Abdul halim, Nur Ain
author_sort Abdul halim, Nur Ain
title Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
title_short Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
title_full Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
title_fullStr Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
title_full_unstemmed Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim
title_sort effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin e / nur ain abdul halim
granting_institution Universiti Teknologi MARA (UiTM)
granting_department Faculty of Applied Sciences
publishDate 2008
url https://ir.uitm.edu.my/id/eprint/103705/1/103705.pdf
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