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Pineapple Juice: Suspension Stability Analysis by Syuhada Aminuddin is a document available to read on EtoBox.
This document discusses the use of hydrocolloids like xanthan gum and carboxymethyl cellulose (CMC) as stabilizers in pineapple juice. It finds that 0.2% xanthan gum produced a pineapple juice with no sediment and average viscosity, making it the most accepted formulation. Xanthan gum increases viscosity more than CMC due to its branched structure. The stability, viscosity and turbidity of the pineapple juice samples increased over the 5 hour storage period as separation decreased. The most stable formulati
- Author
- Syuhada Aminuddin
- Language
- EN