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Use of Gum Karaya in stabilizing the Cloud particles of Tomato and Carrot Juices and their RTS Beverages

Kishore, Shyamal (2007) Use of Gum Karaya in stabilizing the Cloud particles of Tomato and Carrot Juices and their RTS Beverages. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In this investigation, studies were undertaken for the production of cloudy tomato and carrot juices and their RTS beverages by making use of Gum Karaya and Pectin. Although much of the work has been done with the use of pectin but the use of Gum Karaya is yet to be explored. Comparison of gum karaya and pectin has also been carried out. The juices are presently facing problem of cloud loss, sediment and haze formation. Therefore there is a need to understand the cloud formation and its stability during storage of juices and accordingly, measures are taken to stabilize the juices. The Turbidity should remain homogeneously distributed, without significant clarification of the upper part of the juice bottle, during the usual one-year shelf life. Its not only the matter of maintaining the cloud is important, but in addition to it, maintaining the colour and taste is also equally important which has been effectively achieved by adopting proper processing procedure during the time of preparation of these juices, followed by the adequate addition of these hydrocolloids in right concentration. Studies were also carried out on the effect of addition of pectin or gum karaya in juice composition. Sensory analysis of the prepared juices and beverages was done to see the overall acceptability of the products.
Uncontrolled Keywords: Gum Karaya RTS Beverage Sensory analysis tomato juice carrot juice
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 07 Beverage Technology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2007 11:47
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1408

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