Please use this identifier to cite or link to this item: http://repository.i3l.ac.id/jspui/handle/123456789/1163
Title: The Effect of Different Hydrocolloids and Pasteurization Methods Towards Physicochemical Properties and Antioxidant Activities of Pineapple ¥Ananas comosus L¦ Jelly Drinks
Authors: Agustina, Patricia
Keywords: Hydrocolloids
non-thermal pasteurization
high-pressure processing (HPP)
carrageenan
xanthan gum
konjac
Issue Date: 1-Sep-2024
Publisher: Indonesia International Institute for life science
Series/Report no.: FT 24-003;T202409118
Abstract: Jelly drinks are semisolid, readytodrink beverages made from hydrocolloids They are popular but typically lack nutrition, therefore, this study developed healthier variants using real fruit extract, like pineapple juice Hydrocolloids are essential for producing a desirable texture in jelly drinks, and quality is preserved during pasteurization by employing both thermal and nonthermal techniques like highpressure processing ¥HPP¦ The effect of different combination hydrocolloids on the physicochemical and sensory characteristics of pineapple jelly drinks are examined in this study between eight samples This is followed by the comparison of thermal and HPP treatments on the physicochemical properties and antioxidant activities of the jelly drinks, including total soluble solids ¥TSS¦, pH, titratable acidity, texture ¥hardness¦, color ¥L«, a«, b«, browning index, chroma¦, antioxidant compounds ¥total phenolic content ¥TPC¦, ascorbic acid¦, and antioxidant activity using FRAP and DPPH assays Samples with different hydrocolloids showed significant differences ¥pßÁÁƦ in their physicochemical and sensory properties, except for aroma, which rejected the null hypothesis CR KJ ¥carrageenan konjac¦ sample was selected as the chosen formulation overall because of their highest score for texture, hardness, and overall acceptability The previously mentioned sample was then pasteurized using thermal and HPP methods and consequently resulted in the hardness, a«, and browning index values were significantly greater ¥pßÁÁƦ after heat pasteurization, which rejected the null hypothesis On the other hand, samples treated with HPP exhibited significantly higher ¥pßÁÁƦ levels of antioxidant activity, including TPC, DPPH, and ascorbic acid, which also rejected the null hypothesis
URI: http://repository.i3l.ac.id/jspui/handle/123456789/1163
Appears in Collections:Food Technology

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