تأثیرصمغ زانتان و پکتین بر پایداری سوسپانسیون آب پرتقال پالپ‌دار

Orange juice is a favorite for most people because of its desirable taste. However, due to the high viscosity of pulp particles and flesh, after a while, sedimentation occurs in the product, which negatively affects on the taste, it also has an adverse effect on the market. In this way, the formation of these sediments can be prevented by adding hydrocolloids to juice. In this research, the effects of adding pectin (0.2 and 0.3%) and xanthan gum (0.1 and 0.2%) were studied on the stability of orange juice with pulp. A completely random design was used for data analysis purposes. Mean comparisons were performed through Duncan’s multiple-range test (p<0.01). According to the results, the control treatment was the least and the treatment containing 0.2% of xanthan had the most turbidity, viscosity and pH. Also, in terms of the sensory properties of taste, color, uniformity, perfume and odor, the treatment containing 0.2% pectin had the highest score. In addition, pulp suspension had the best consistency in the treatment with 0.2% xanthan whereas the highest sedimentation was observed in the control. Also, the treatment containing 0.2% of xanthan had the lowest acidity while the control treatment had the highest amount. On the other hand, the treatment containing 0.3% pectin had the highest and control had the lowest density. According to the results, the treatment containing 0.2% pectin was introduced as the best treatment for most of the characteristics.