Development of sea buckthorn (Hippophae rhamnoides L.) sauce by addition of polysaccarides
2011
Sato, R. | Nakano, A. | Yamaki, K. | Ohta, T.
To prepare sea buckthorn (Hippophae rhamnoides L.) sauce while avoiding the separation of pulp and oil, the effect of the addition of polysaccharides on the viscosity of the extracted juice was investigated. Following the addition of 1.0% guar gum or 1.5% tamarind seed gum, there was no separation of the pulp and oil, and the viscosity increased to the same level as that of the commercialized sauce prepared from fruit. These results indicate that sea buckthorn sauce can be made from the juice, with enhanced viscosity from inclusion of polysaccharides. We also showed that this sauce could have applications in the production of a wide variety of confectionery, such as sherbet and gummy candy.
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