Cloud Stability and Quality Characteristics of Muskmelon Ready to Serve Beverage Formulations as Influenced by Hydrocolloids

• Published in: Journal of food processing and preservation Vol. 38; no. 4; pp. 1779 - 1786
• Main Authors: Sallaram, Sindhoora, Pasupuleti, Vijayanand, Durgalla, Priyanka, Kulkarni, Shyamrao Gururao
• Format: Journal Article
• Language: English
• Published: Blackwell Pub 01-08-2014; Blackwell Publishing Ltd
• Subjects: Beverages; Clouds; color; consumer acceptance; flavor; Formulations; fruit juices; Fruits; guar gum; gum tragacanth; hydrocolloids; Juices; muskmelons; Pectin; pectins; polyethylene; pulp; shelf life; Sodium alginate; Stabilization; sugar content; temperature; titratable acidity; total soluble solids; viscosity
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12147

Muskmelon (Cucumis Melo.L.) is a tropical fruit with an exotic flavor and color. The fruit is mostly consumed as fresh and seldom processed. Muskmelon pulp is a good source of carotenoids (1,732 μg/100 g) with low sugar content which was used for the development of beverage formulations. Cloud stability of the muskmelon beverage formulations using hydrocolloids such as guar gum, gum tragacanth, pectin and sodium alginate were investigated. Addition of a combination of sodium alginate and pectin in the ratio of 1:1 with a concentration of 0.25% of beverage resulted in cloud stabilization of muskmelon beverage with high overall acceptability. Total soluble solids, titratable acidity, pH, viscosity and color of the stabilized beverage formulations did not change significantly. Shelf life of the muskmelon beverages packed in polyethylene terapthalate bottles was found to be 3 and 4 months at room temperature (25 ± 5C) and low temperature (5 ± 2C), respectively. PRACTICAL APPLICATIONS: Stabilization of fruit juice beverages is essential to retain the sensory and consumer acceptance. Sedimentation in bottled fruit juice beverages is a concern in pulpy beverages. Utilization of the selected stabilizers such as pectin and other hydrocolloids viz. guar gum, gum tragacanth, sodium alginate were investigated in the present research work. The research investigation resulted in selecting the specific hydrocolloids both individually and in combination to achieve the cloud stability in muskmelon beverage formulations. The results have the potential for application in stabilization of other fruit juice beverage formulations from other fruit juices/pulps.