Development of fructooligosaccharides (FOS)-fortified guava juice
9
Issued Date
2010
Copyright Date
2010
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
xiii, 93 leaves : ill.
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2010
Suggested Citation
Haine, Aung Thu, 1984- Development of fructooligosaccharides (FOS)-fortified guava juice. Thesis (M.Sc. (Food and Nutrition for Development))--Mahidol University, 2010. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/95385
Title
Development of fructooligosaccharides (FOS)-fortified guava juice
Author(s)
Advisor(s)
Abstract
The consumption of food and beverages containing functional prebiotics and probiotics is becoming a current global consumer trend. In order to fulfill the demand, food manufacturers are interested in developing these types of products. The purpose of the research was to study the fortification of fructooligosaccharides (FOS) in pasteurized guava juice at different levels of FOS, and to examine the effect of FOS addition on the physicochemical and sensory qualities of guava juice. The formulation and pasteurization conditions for 30% guava juice were primarily studied. Then, sugar substitute added to guava juice with FOS at 25%, 50% and 75% was examined to obtain an optimal formulation. Pasteurization of the juice was carried out at 90 oC for 1 min. After that, the physicochemical and sensory qualities of the pasteurized guava juice kept at 4oC were evaluated during 4 weeks of storage. The results showed that the pH, total soluble solids, titratable acidity, and color did not change significantly (ρ>=0.05) during storage. According to sensory evaluation results, FOS-fortified guava juices with 25% and 50% sugar substitution were acceptable, but the formula with 75% sugar substitution was significantly different from the control formula in overall acceptability and color attributes. Hence, sucrose used as a sweetener in guava juice could be substituted with FOS up to 50% without significantly affecting the overall quality. The acceptability was also retained throughout the storage period. The initial FOS content of the FOS-fortified guava juices was 2.1g/100 ml for 50% sugar substitution formula and 1.6g/ 100ml for 25% sugar substitution formula. The FOS content was considered to be stable after the storage of 4 weeks at 4oC, with the final values being 1.9 and 1.5 g /100 ml for 50% and 25% sugar substitution formula, respectively. Microbiological qualities of the juice showed that the products contained no yeast or mold, and a low level of plate count bacteria during 7 days of storage at 4oC. Finally, the probiotication potential of FOS-fortified guava juice beverages towards probiotic bacteria i.e. Lactobacillus acidophilus and Bifidobacterium animalis ssp lactis was observed. Both FOS-fortified and control guava juice could support the growth of these bacteria. Percent acidity (as lactic acid) of guava juices increased and in contrast pH decreased after incubating with the probiotic bacteria. In conclusion, the FOS-fortified guava juice developed in this study could serve as a healthy beverage alternative for consumers who are conscious about their well-being and as a guideline for fortification of FOS in other fruit juices and beverages.
Description
Food and Nutrition for Development (Mahidol University 2010)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Institute of Nutrition
Degree Discipline
Food and Nutrition for Development
Degree Grantor(s)
Mahidol University