92D-8 |
Evaluation of carboxymethyl cellulose and high methoxy pectin on the stability of acidified milk and juice beverages |
M. M. ELLSWORTH1, K. A. Schmidt1, and F. M. Aramouni2. (1) Food Science Institute, Kansas State University, 216 Call Hall, Manhattan, KS 66506, (2) Food Science Institute, Kansas State Univ., 216-D Call Hall, Manhattan, KS 66506-1600 Combination milk-juice beverages continue to gain popularity among consumers. However, sedimentation generally occurs in acidified milk-juice beverages despite the fact that hydrocolloids are used to enhance stability. The objective was to determine the optimum blend of hydrocolloids to stabilize the beverage and determine the shelf life of the product. In this research, acidified milk preblend (AMP) systems containing five ratios of carboxymethyl cellulose (CMC) to high methoxyl pectin were evaluated for apparent viscosity, pH, color and particle size within 24 hours of blending. To evaluate storage stability, the optimized CMC to pectin ratio of 40:60 % was fortified with calcium citrate malate (CCM) at levels providing either 30% or 50% of the calcium RDI. Combination milk-juice beverages were processed at temperatures of 86, 90 and 95 C and stored at temperatures of 20 and 43 C. Visual assessment of sedimentation were done daily, while pH and HunterLab L, a, and b values were measured on days 1, 15, and 120. Dynamic light scattering results showed that particle size did not vary as a function of stabilizer ratio within the parameters of this study. This indicated that a least cost formulation should provide equivalent stabilization. Samples stored at 20 C were stable through 120 days of storage while those stored at 43 C showed instability by day 37. Calcium levels affected pH, color and sedimentation at both storage temperatures. Findings from this study will help produce more stable milk juice beverages.
Session 92D, Quality Assurance: General
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