Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim

The experimental work of this research was divided into three phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis (i.e titratable acidity, pH, total soluble solid (TSS), wate...

Full description

Saved in:

Bibliographic Details
Main Author:	Hashim, Mohamad Shahrimi
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Fruit and fruit culture
Online Access:	https://ir.uitm.edu.my/id/eprint/16290/3/16290.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.16290
record_format	uketd_dc
spelling	my-uitm-ir.162902024-05-30T03:27:27Z Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim 2014-01 Hashim, Mohamad Shahrimi Fruit and fruit culture The experimental work of this research was divided into three phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis (i.e titratable acidity, pH, total soluble solid (TSS), water activity (aw), viscosity determination and colour analysis (i.e. lightness (L), chroma (C) and hue angle (H0)). In order to stabilise pink guava juice (PGJ), fifteen combinations of stabilisers which consist of six stabilisers namely guar gum (GG), carboxylmethylcellulose (CMC), arabic gum (AG), xanthan gum (XG), propylene glycol alginate (PGA) and pectin were applied into PGJ in different ratios. Three emulsifiers namely arabic gum (AG), polysorbate 80 (P80) and propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJ. Selection of the most suitable combination of stabilisers and emulsifiers added in PGJ was conducted followed by ultrasonic homogenisation process. In the phase 2, the sensory evaluation of PGJ that contained suitable amount of stabiliser, emulsifier and vitamin E was evaluated and continued by phase 3 where the determination of some physco-chemical properties changes during 180 days of storage at 5°C, 15°C and 25°C (i.e viscosity, emulsion stability, colour stability and loss of vitamin E). Results in phase 1 showed that PGJ contained protein (0.67 ± 0.15%), carbohydrate (4.96 ± 0.59%), fat (0.27 ± 0.05%), total fiber (0.74 ± 0.10%), ash (0.64 ± 0.10%), moisture (92.72 ± 0.91%), acidity (0.41 ± 0.10%), pH (3.65 ± 0.12), TSS (10.56 ± 0.43), aw (0.99 ± 0.02), viscosity (15.33 ± 1.15 mPa.s), L* (31.95 ± 0.02), C* (34.65 ± 0.01) and H° (25.42 ± 0.02). Results showed that the amount of stabilisers used was 0 .2% (w/v) and the most suitable combination of stabilisers added in PGJ were XG and CMC at the 70:30 mixture proportion. It was also revealed that P80 was found to be the best emulsifier at the concentration of 0.8% (w/v). Meanwhile, the continuous application of 24 kHz ultrasonic frequency was effective to reduce the particle size distribution of PGJ fortified with vitamin E down to 3.87±1.11 \|4.m. The result obtained in phase 2 showed that PGJ fortified with 225 mg vitamin E was chosen as the most acceptable PGJ among panellists. Based on the emulsion stability, colour stability and vitamin E content results obtained in phase 3 indicates that the vitamin E fortified PGJ was most stable at 5°C for 6 months compared to at 15°C and 25°C storage temperature. 2014-01 Thesis https://ir.uitm.edu.my/id/eprint/16290/ https://ir.uitm.edu.my/id/eprint/16290/3/16290.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Fruit and fruit culture
spellingShingle	Fruit and fruit culture Hashim, Mohamad Shahrimi Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
description	The experimental work of this research was divided into three phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis (i.e titratable acidity, pH, total soluble solid (TSS), water activity (aw), viscosity determination and colour analysis (i.e. lightness (L), chroma (C) and hue angle (H0)). In order to stabilise pink guava juice (PGJ), fifteen combinations of stabilisers which consist of six stabilisers namely guar gum (GG), carboxylmethylcellulose (CMC), arabic gum (AG), xanthan gum (XG), propylene glycol alginate (PGA) and pectin were applied into PGJ in different ratios. Three emulsifiers namely arabic gum (AG), polysorbate 80 (P80) and propylene glycol alginate (PGA) were used to emulsify vitamin E in PGJ. Selection of the most suitable combination of stabilisers and emulsifiers added in PGJ was conducted followed by ultrasonic homogenisation process. In the phase 2, the sensory evaluation of PGJ that contained suitable amount of stabiliser, emulsifier and vitamin E was evaluated and continued by phase 3 where the determination of some physco-chemical properties changes during 180 days of storage at 5°C, 15°C and 25°C (i.e viscosity, emulsion stability, colour stability and loss of vitamin E). Results in phase 1 showed that PGJ contained protein (0.67 ± 0.15%), carbohydrate (4.96 ± 0.59%), fat (0.27 ± 0.05%), total fiber (0.74 ± 0.10%), ash (0.64 ± 0.10%), moisture (92.72 ± 0.91%), acidity (0.41 ± 0.10%), pH (3.65 ± 0.12), TSS (10.56 ± 0.43), aw (0.99 ± 0.02), viscosity (15.33 ± 1.15 mPa.s), L* (31.95 ± 0.02), C* (34.65 ± 0.01) and H° (25.42 ± 0.02). Results showed that the amount of stabilisers used was 0 .2% (w/v) and the most suitable combination of stabilisers added in PGJ were XG and CMC at the 70:30 mixture proportion. It was also revealed that P80 was found to be the best emulsifier at the concentration of 0.8% (w/v). Meanwhile, the continuous application of 24 kHz ultrasonic frequency was effective to reduce the particle size distribution of PGJ fortified with vitamin E down to 3.87±1.11 \|4.m. The result obtained in phase 2 showed that PGJ fortified with 225 mg vitamin E was chosen as the most acceptable PGJ among panellists. Based on the emulsion stability, colour stability and vitamin E content results obtained in phase 3 indicates that the vitamin E fortified PGJ was most stable at 5°C for 6 months compared to at 15°C and 25°C storage temperature.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Hashim, Mohamad Shahrimi
author_facet	Hashim, Mohamad Shahrimi
author_sort	Hashim, Mohamad Shahrimi
title	Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
title_short	Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
title_full	Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
title_fullStr	Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
title_full_unstemmed	Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
title_sort	physico-chemical properties, sensory evaluation and storage stability of vitamin e fortified pink guava juice / mohamad shahrimi hashim
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/16290/3/16290.pdf
_version_	1804889560611553280

Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim

Similar Items