Thesis

The Effect of Different Hydrocolloids and Pasteurization Methods Towards Physicochemical Properties and Antioxidant Activities of Pineapple ¥Ananas comosus L¦ Jelly Drinks

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Jelly drinks are semisolid, readytodrink beverages made from hydrocolloids They are popular but
typically lack nutrition, therefore, this study developed healthier variants using real fruit extract, like
pineapple juice Hydrocolloids are essential for producing a desirable texture in jelly drinks, and
quality is preserved during pasteurization by employing both thermal and nonthermal techniques
like highpressure processing ¥HPP¦ The effect of different combination hydrocolloids on the
physicochemical and sensory characteristics of pineapple jelly drinks are examined in this study
between eight samples This is followed by the comparison of thermal and HPP treatments on the
physicochemical properties and antioxidant activities of the jelly drinks, including total soluble solids
¥TSS¦, pH, titratable acidity, texture ¥hardness¦, color ¥L«, a«, b«, browning index, chroma¦, antioxidant
compounds ¥total phenolic content ¥TPC¦, ascorbic acid¦, and antioxidant activity using FRAP and
DPPH assays Samples with different hydrocolloids showed significant differences ¥pßÁÁƦ in their
physicochemical and sensory properties, except for aroma, which rejected the null hypothesis CR KJ
¥carrageenan konjac¦ sample was selected as the chosen formulation overall because of their
highest score for texture, hardness, and overall acceptability The previously mentioned sample was
then pasteurized using thermal and HPP methods and consequently resulted in the hardness, a«, and
browning index values were significantly greater ¥pßÁÁƦ after heat pasteurization, which rejected
the null hypothesis On the other hand, samples treated with HPP exhibited significantly higher
¥pßÁÁƦ levels of antioxidant activity, including TPC, DPPH, and ascorbic acid, which also rejected the
null hypothesis

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Availability

Detail Information

Series Title

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Call Number

FT 24-003

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

xanthan gum
carrageenan
Hydrocolloids
high-pressure processing (HPP)
non-thermal pasteurization
konjac

Specific Detail Info

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Statement of Responsibility

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