Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages

摘要

This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography-mass spectrometry) were monitored in the storage experiment (6 months, 4 degrees C).