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Optimization of Formulation of CMC-Na, Xanthan Gum and Carrageenan Affecting the Physicochemical Properties of Papaya-Wolfberry Beverage using Response Surface Methodology

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dc.contributor.author Jie Zeng
dc.contributor.author Haiyan Gao
dc.contributor.author Guanglei Li
dc.contributor.author Panpan Zhong
dc.date.accessioned 2023-10-23T04:15:42Z
dc.date.available 2023-10-23T04:15:42Z
dc.date.issued 2013-10-20
dc.identifier.citation Zeng, J., Gao, H., Li, G., & Zhong, P. (2013). Optimization of Formulation of CMC-Na, Xanthan Gum and Carrageenan Affecting the Physicochemical Properties of Papaya-Wolfberry Beverage using Response Surface Methodology. Journal of the Chemical Society of Pakistan, 35(5), 1326-1331. en_US
dc.identifier.issn 0253-5106
dc.identifier.uri http://142.54.178.187:9060/xmlui/handle/123456789/19862
dc.description.abstract CMC-Na, xanthan gum and carrageenan are widely employed in food industry. They were used for its thickening properties of aqueous solutions or emulsifying abilities. The present work aims to optimize the formula of the three stabilizers in the process of papaya-wolfberry beverage by response surface methodology (RSM). The results showed that the models were significantly (p<0.05) fitted for describing the viscosity and cloudiness of papaya-wolfberry beverage. The results also indicated that the linear terms of CMC-Na and xanthan gum were the most significant (p<0.05) variables affecting the viscosity, while xanthan gum and carrageenan were the most significant (p<0.05) variable affecting the cloudiness. The interaction of CMC-Na and xanthan gum behaved extremely significant for viscosity. From the optimization procedure, the best formula for viscosity was obtained at the combined level of 0.0652% (w/w) CMC-Na, 0.1070% (w/w) xanthan gum and 0.1485% (w/w) carrageenan, and the other group of 0.0623% (w/w) CMC-Na, 0.1375% (w/w) xanthan gum and 0.1461% (w/w) carrageenan for cloudiness. The results of our study would be used to improve the quality of papaya-wolfberry beverage and increase its economic efficiency. en_US
dc.description.sponsorship The chemical society of Pakistan is an approved society from the PSF. en_US
dc.language.iso en en_US
dc.publisher HEJ Research Institute of Chemistry, University of Karachi, Karachi. en_US
dc.subject CMC-Na en_US
dc.subject Xanthan gum en_US
dc.subject Carrageenan; Papaya en_US
dc.subject Wolfberry, Beverage en_US
dc.title Optimization of Formulation of CMC-Na, Xanthan Gum and Carrageenan Affecting the Physicochemical Properties of Papaya-Wolfberry Beverage using Response Surface Methodology en_US
dc.type Article en_US


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