Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]

Pink guavas (Psidium guajava L.) are tropical, climateric fruits that are commonly grown in Malaysia for juice and puree production. These fruit are highly aromatic and rich in potassium, vitamin A and C. It is well known that guava fruit contains significantly more vitamin C than most citruses. Vit...

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Main Authors: Bujang, Aishah, Abdullah, Noriham, Abdul Rashid, Norizzah, Mohd Soheh, Norahiza, Jailani, Fadhilah
Format: Research Reports
Language:English
Published: Research Management Institute (RMI) 2012
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/21262/
http://ir.uitm.edu.my/id/eprint/21262/1/LP_AISHAH%20BUJANG%20RMI%2012_5.pdf
id uitm-21262
recordtype eprints
spelling uitm-212622018-08-15T07:52:43Z http://ir.uitm.edu.my/id/eprint/21262/ Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.] Bujang, Aishah Abdullah, Noriham Abdul Rashid, Norizzah Mohd Soheh, Norahiza Jailani, Fadhilah RM Therapeutics. Pharmacology Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic) Pink guavas (Psidium guajava L.) are tropical, climateric fruits that are commonly grown in Malaysia for juice and puree production. These fruit are highly aromatic and rich in potassium, vitamin A and C. It is well known that guava fruit contains significantly more vitamin C than most citruses. Vitamin C is a powerful antioxidant and anti-inflammatory agent. Pink guavas also have a high level of lycopene, a carotenoid which is considered good for fighting free radicals. Currently, Sime Darby Golden Hope Foods and Beverages company is the single largest pink guava plantation in the world with over 500 hectares of the fruit grown in Sitiawan, Perak. It is the only pink guava plantation in Malaysia and the largest integrated facility in Asia. The fruit are hand-picked and processed into puree and hygienically packed into aseptic bags and sealed in steel drums for overseas export market or process into ready-to-drink juice in tetrapak packaging for local market. Normally, fruit juices are cloudy in appearance, have a lot of colloidal suspensions that are either preferred by some consumers or considered as unattractive to the others. The juice cloudiness is contributed by the presence of different components (cell wall fragments, cellular organelles, oil droplets, hesperidin crystals, pectin etc.) together with polydisperse distribution of particles sizes (Sentandrau et al., 2011). The colloidal particles in the juices also carry flavour substances and natural antioxidants such as carotenoids, lycopene etc. Sedimentation of juice due to the presence of pulp particles caused the separation problem in most fruit juices. Addition of stabilising agent and homogenisation process are conducted to reduce the particle size of the sediments hence preventing separation from occurring. The choice of stabilisers used is also important depending on the properties of the juices. Starch, pectin, arabic gum, carrageenan gum, guar gum and xanthan gum are commonly used as stabilising agents in beverages. Homogenisation technique using ultrasonic vibrations and high-pressure homogenisers are nowadays used to disintegrate large fat globules into a more stable, small and uniform fat globules size. Sonication process is more preferred in food industries because of reduced processing time, higher throughput and lower energy consumption (Cheng et al., 2007). Research Management Institute (RMI) 2012 Research Reports NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/21262/1/LP_AISHAH%20BUJANG%20RMI%2012_5.pdf Bujang, Aishah and Abdullah, Noriham and Abdul Rashid, Norizzah and Mohd Soheh, Norahiza and Jailani, Fadhilah (2012) Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]. [Research Reports] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic RM Therapeutics. Pharmacology
Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
spellingShingle RM Therapeutics. Pharmacology
Pharmacognosy. Pharmaceutical substances (Plant, animal, and inorganic)
Bujang, Aishah
Abdullah, Noriham
Abdul Rashid, Norizzah
Mohd Soheh, Norahiza
Jailani, Fadhilah
Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
description Pink guavas (Psidium guajava L.) are tropical, climateric fruits that are commonly grown in Malaysia for juice and puree production. These fruit are highly aromatic and rich in potassium, vitamin A and C. It is well known that guava fruit contains significantly more vitamin C than most citruses. Vitamin C is a powerful antioxidant and anti-inflammatory agent. Pink guavas also have a high level of lycopene, a carotenoid which is considered good for fighting free radicals. Currently, Sime Darby Golden Hope Foods and Beverages company is the single largest pink guava plantation in the world with over 500 hectares of the fruit grown in Sitiawan, Perak. It is the only pink guava plantation in Malaysia and the largest integrated facility in Asia. The fruit are hand-picked and processed into puree and hygienically packed into aseptic bags and sealed in steel drums for overseas export market or process into ready-to-drink juice in tetrapak packaging for local market. Normally, fruit juices are cloudy in appearance, have a lot of colloidal suspensions that are either preferred by some consumers or considered as unattractive to the others. The juice cloudiness is contributed by the presence of different components (cell wall fragments, cellular organelles, oil droplets, hesperidin crystals, pectin etc.) together with polydisperse distribution of particles sizes (Sentandrau et al., 2011). The colloidal particles in the juices also carry flavour substances and natural antioxidants such as carotenoids, lycopene etc. Sedimentation of juice due to the presence of pulp particles caused the separation problem in most fruit juices. Addition of stabilising agent and homogenisation process are conducted to reduce the particle size of the sediments hence preventing separation from occurring. The choice of stabilisers used is also important depending on the properties of the juices. Starch, pectin, arabic gum, carrageenan gum, guar gum and xanthan gum are commonly used as stabilising agents in beverages. Homogenisation technique using ultrasonic vibrations and high-pressure homogenisers are nowadays used to disintegrate large fat globules into a more stable, small and uniform fat globules size. Sonication process is more preferred in food industries because of reduced processing time, higher throughput and lower energy consumption (Cheng et al., 2007).
format Research Reports
author Bujang, Aishah
Abdullah, Noriham
Abdul Rashid, Norizzah
Mohd Soheh, Norahiza
Jailani, Fadhilah
author_facet Bujang, Aishah
Abdullah, Noriham
Abdul Rashid, Norizzah
Mohd Soheh, Norahiza
Jailani, Fadhilah
author_sort Bujang, Aishah
title Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
title_short Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
title_full Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
title_fullStr Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
title_full_unstemmed Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
title_sort physicochemical properties, sensory evaluation and storage stability of vitamin e fortified pink guava juice / aishah bujang … [et al.]
publisher Research Management Institute (RMI)
publishDate 2012
url http://ir.uitm.edu.my/id/eprint/21262/
http://ir.uitm.edu.my/id/eprint/21262/1/LP_AISHAH%20BUJANG%20RMI%2012_5.pdf
first_indexed 2023-09-18T23:06:11Z
last_indexed 2023-09-18T23:06:11Z
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