Optimization of hydrocolloids on stability of functional beverages from the blends of pomelo, hibiscus and wheatgrass using response surface methodology

Abstract

The present investigation is an innovative method to prepare functional beverages through the optimization of hydrocolloids combination to avert sedimentation of solid particles in beverages by Response Surface Methodology using Design Expert 13. The functional beverage was prepared at pre-optimized Pomelo (Citrus grandis) (15%), Hibiscus (Hibiscus sabdariffa) (55%) and Wheatgrass (Triticum aestivum) (25%) adjusted at 12º Brix and 4-4.5 pH. The beverage was pasteurised, bottled in 200 ml containers, and kept in storage for two months. Samples were assessed for particle suspension, cloud stability, and viscosity following the storage period. A beverage containing greater levels of carboxymethylcellulose (CMC) was found to have significantly maximum particle suspension and cloud stability than other hydrocolloid combinations. After 2 months of storage, beverages containing increased concentrations of CMC recorded significantly enhanced viscosity at a fixed xanthan gum and pectin concentrations. The desirable combination of 0.43% CMC, 0.41% Xanthan Gum and 0.16 % pectin per 200 ml bottle was identified to be most suitable for stabilizing the sediments (9.76%), 0.40% CMC, 0.25% Xanthan Gum and 0.29% pectin serum cloudiness (0.13 nm) and viscosity (83.48 cP) over 2 months of beverages. The results showed that the stability of functional beverages during long-term storage was improved better when a combination of hydrocolloids (0.40% CMC, 0.25% Xanthan Gum and 0.29% pectin) was used than when stabilisers were added separately.

Keywords

• Functional beverage
• Hydrocolloids
• Optimization
• Sedimentation
• Response surface methodology

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