Hydrocolloids in the colloidal stability of fruit drinks
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Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high ¿ potential values (>30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected pH and titratable acidity (p
Beschrijving
(2)
Miller) on the physicochemical characteristics and degree of stability of tree tomato (Cyphomandra betacea) beverages. The addition of hydrocolloids helped to control phase separation of the beverages during storage. The results indicated that concentrations of xanthan gum (GX) and sodium carboxymethyl cellulose (CMC) greater than or equal to 0.05% w/w, are adequate in the physical stability of the beverages, expressed in low settling velocities and high ¿ potential values (>30mV), without significantly affecting physicochemical properties and color parameters. The incorporation of aloe vera gel significantly affected pH and titratable acidity (p
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