Effect of hydrocolloid (xanthan gum) and Storage time on overall Quality of Cocoa incorporated Fermented Food

摘要

The study consists of the effect of xanthan gum on overall quality of cocoa enriched fermented food during storage time. The four different concentration of xanthan gum was used 0%, 0.5%, 1% and 2% in this research study. Texture profile analysis (hardness, cohesiveness, chewiness and springyness) was done during storage time. Texture profile analysis suggested that addition of xanthan gum hardness will increase and after 21days storage, 1% incorporated xanthan product, hardness is less than other samples. After storage chewiness and cohesiveness were increased and springyness was decreased. After addition of xanthan moisture content was decreased and at 1% xanthan addition after storage of 21 days moisture content degradation less is minimum than other samples. L* value was increased after addition of xanthan and after storage it was decreased. Appearance score was increased after addition of xanthan but with respect to overall acceptability 1% xanthan incorporation score was highest.