TITLE:
Influence of Various Hydrocolloids on Suspension Stability of Chia Seeds (Salvia hispanica L.) in Mango Beverage and Mango Flavored Beverage
AUTHORS:
Reda A. Aamer, Ibrahim A. Attia, E. S. Abd El-Wahab
KEYWORDS:
Mango Beverage, Mango Flavored Beverage, Chia Seeds, Hydrocolloids, Suspension Stability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.14 No.2,
February
27,
2023
ABSTRACT: With the developing of juices and beverages industry, the processors need
to bring new nutritional fortified products to capture the market as per the
demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored
beverage fortified with chia seeds; evaluate the chemical properties of chia
seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and
low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of
suspension chia seeds in beverage during storage at ambient temperature for six
months. Viscosity, color, zeta potential, suspension of
seeds and organoleptic properties were evaluated. Results showed that chia
seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition
of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the
sample which scored highest for overall acceptability compared to the other
samples of beverages. Results indicated that using chia seeds with the addition
of 0.05% low acyl gellan gum led to the production of fortified mango beverage
and mango flavored beverage with high stability for six months.