title: Effect of guar gum on stability and physical properties of orange juice.
abstract: The objective of current study was to determine the stability and physical properties of orange juice which was added with guar gum. The optimal formulation showed good stability and physical properties, in light of better indices on the serum cloudiness (turbidity), sensory analysis, particle size distribution, aroma concentration analysis and rheological properties. By serum cloudiness (turbidity), the viscosity of optimal guar gum used in orange juice was 584mpas; by the other four methods, the optimal formulation was determined: 0.1% guar gum (584mpas) combined with 0.03% carboxymethyl cellulose (CMC). The results indicated that the guar gum can be used to partially replaced CMC and improve the stability and physical properties of orange juice.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, China.
authors.forename: Ruihuan
authors.initials: R
authors.lastname: Lv
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, China. Electronic address: kongqing@ouc.edu.cn.
authors.forename: Qing
authors.initials: Q
authors.lastname: Kong
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, China.
authors.forename: Haijin
authors.initials: H
authors.lastname: Mou
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao, China.
authors.forename: Xiaodan
authors.initials: X
authors.lastname: Fu
mesh_terms: D032084:Citrus sinensis / Q000737:chemistry* / Q000187:drug effects; D005503:Food Additives / Q000737:chemistry* / Q000494:pharmacology; D000067030:Fruit and Vegetable Juices; D005685:Galactans / Q000737:chemistry* / Q000494:pharmacology; D008351:Mannans / Q000737:chemistry* / Q000494:pharmacology; D053149:Plant Gums / Q000737:chemistry* / Q000494:pharmacology; D014783:Viscosity
chemical_list: D005503:Food Additives; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; C007894:guar gum
keywords: Guar gum; Orange juice; Physical properties; Stability