Factors affecting colour and cloud stability in a wildberry herbal drink : a thesis presented in partial fulfilment of the requirements for the degree of M. Tech. in Food Science at Massey University, Albany, New Zealand
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Date
2001
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Massey University
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Abstract
An investigation was undertaken into the stability of the natural colour, from anthocyanins, and cloud in a Wildberry Herbal fruit drink. The fruit drinks consisted of cloudy apple and berry fruit juice with natural herb extracts and flavours. The objectives of the research were to identify the cause of cloud instability and sediment formation in the drink; determine the effect of ascorbic acid, berryfruit juice volume, storage temperature and light on anthocyanin stability; investigate the use of stabilisers to prevent sediment formation and determine consumer acceptability of a modified drink. The cause of sediment formation was determined by analysing the contribution of the major ingredients to the total amount of sediment formed. To minimise the sediment, a range of commercially available polysaccharide stabilisers were added to the drink and the amount of sediment formed determined. A consumer sensory evaluation was undertaken to determine consumer acceptability of drinks in which stabilisers had been added to improve the cloud stability. The factors affecting the anthocyanin's in the drink were analysed using a fractional factorial experimental design. The effect of the commercial pasteurisation process on the colour was also investigated. The formation of sediment was identified as being the result of complexing between the unstable cloud of the cloudy apple juice and polyphenolics, including anthocyanins, in the berryfruit juice. No sediment formed during eight weeks storage when clarified apple juice was substituted for cloudy apple juice. The sediment was reduced by approximately 45% using stabiliser systems consisting of either xanthan or a xanthan/propylene glycol alginate mixture. Consumer sensory evaluation of the modified drinks found no significant difference in liking from the standard drink. The anthocyanin loss in the drink was found to be significantly affected by increased storage temperature. Elderberry juice was found to have better colour stability over blackcurrant juice. Pasteurisation did not initially affect the colour stability of the drink. It was recommended that the composition of the Wildberry Herbal drink remain unchanged. The product should be stored at as low a temperature as possible. The drinks should be cooled to ambient temperature as quickly as possible after the pasteurisation process.
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Fruit drinks, Herb products