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Vol. 31 No. 10 (2019): Vol 31 Issue 10

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Interactions of Xanthan Gum and Carboxymethyl Cellulose on Physical and Sensory of Cloudy Asparagus Juice using Response Surface Methodology

https://doi.org/10.14233/ajchem.2019.22146
Nguyen Thi Van Linh
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Vuong Thi Ngoc Mai
Faculty of Chemical Engineering and Food Technology, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Tran Thi Yen Nhi
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Tri Duc Lam
NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam

Corresponding Author(s) : Nguyen Thi Van Linh

ntvlinh@ntt.edu.vn

Asian Journal of Chemistry, Vol. 31 No. 10 (2019): Vol 31 Issue 10

Abstract

This study aims to investigate the effect of xanthan gum and carboxymethylcellulose on physical and chemical qualities of green asparagus juice. We adopted the surface-response method and the CCD experiment design with respect to three response variables including stability, viscosity and colour of the product. It was revealed that both xanthan gum and carboxymethylcellulose concentrations are both positively correlated with viscosity and stability of the product. In addition, the coefficient of the interaction of xanthan gum and carboxymethylcellulose was not significant (p < 0.05). In sensory evaluation, both carboxymethylcellulose and xanthan gum were found to be influential on product state. However, hydrocolloid concentration effects were not profound on perceived product colour and odour.

Keywords

Xanthan gum Asparagus Hydrocolloids Carboxymethyl cellulose Response surface methodology
Van Linh, N. T., Ngoc Mai, V. T., Yen Nhi, T. T., & Lam, T. D. (2019). Interactions of Xanthan Gum and Carboxymethyl Cellulose on Physical and Sensory of Cloudy Asparagus Juice using Response Surface Methodology. Asian Journal of Chemistry, 31(10), 2345–2350. https://doi.org/10.14233/ajchem.2019.22146
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