Development of orange juice powder fortified with red grape (Vitis vinifera L.) pomace extract
2011
Thapakorn Boonchu(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Niramon Utama-ang(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology)
Objective of this research was to utilize the red grape pomace extract powder by fortification in orange juice powder. The experiment was conducted to optimize the orange juice powder formulation using 23 central composite design with 3 center points. Three factors were maltodextrin (10-30 percent w/v), sucrose (10-25 percent w/v) and ascorbic acid (0.3-0.8 percent w/v). As a result, the optimal formulation consisted of 10 percent w/v maltodextrin, 16 percent w/v sucrose and 0.77 percent w/v ascorbic acid. The fortification was varied from 0-2.0 percent w/v of red grape pomace extract powder which was determined by consumer acceptability test (n=50). The results showed that the best level of red grape pomace extract powder was 0.3 percent w/v. The sensory hedonic scale (9 points) with 200 consumers showed that liking scores including overall liking, color, overall aroma, orange aroma, flavor, sour, sweet, bitter, astringent and aftertaste were 6.3+-0.9, 5.9+-0.9, 5.8+-0.8, 5.7+-0.8, 6.1+-0.8, 5.7+-0.7, 5.8+-0.8, 6.6+-0.9, 6.5+-0.8 and 6.2+-0.8, respectively. The physiochemical properties of final product consisted of 0.33+-0.01 of water activity and 5.97+-0.21 percent moisture content. The colorL* a* b* and delta E* values after dilution (35 g/250 mL) were 25.46+-0.56 (-0.91)+-0.10 5.18+-0.15 and 61.35+-0.57, respectively. In conclusion, this research indicated that red grape pomace extract powder could be fortified in orange juice powder.
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Библиографическая информация
Эту запись предоставил Kasetsart University