Effect of Hydrocolloid Carboxymethyl Cellulose (CMC) on Clarification of Bottle Gourd Juice and Its Physicochemical Properties
Aafaq Ashraf
Food Processing and Technology SoVSAS, Gautam Buddha University Greater Noida-201312, India.
Anjum Ayoub *
Division of Food Science and Technology SKUAST-Jammu-180009, India.
Ashish Dixit
Food Processing and Technology SoVSAS, Gautam Buddha University Greater Noida-201312, India.
*Author to whom correspondence should be addressed.
Abstract
Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of carboxymethyl cellulose (CMC) on the colloidal stability of cloudy Bottle Gourd juice has been studied. Concentrations of CMC from 0.1–0.4% completely inhibited juice clarification. Juices with CMC were more stable.Characterization of rheology is important for clarification of the product and storage.Use of hydrocolloid was only to enhance viscosity and creating gel structure of juice.Temperatures ranging from 5-35ºC were used in carrying out the experiments . The purpose of this research was to study the clarification, quality improvement and shelf life of Bottle gourd juice.
Keywords: Carboxymethyl Cellulose (CMC), turbidity hydrocolloid, bottle gourd, clarity.