Detarium Microcarpum Polysaccharide as a Stabilizer in Processed Fruit Products

Abstract

Detarium microcarpum (Dm) seed polysaccharide was evaluated as a stabilizer, thickening and gelling agent in processed fruit products such as mango beverage, orange beverage, orange squash, tomato sauce and pineapple jam. The functional properties of the Dm seed polysaccharide were studied with respect to pectin in these processed fruit products. The concentration of Dm polysaccharide in different processed fruit products was standardized. The storage stability of these products was evaluated during 2 mo storage at ambient temperature (26±2°C). Mango and orange beverages containing 1.5 g/L Dm, orange squash and tomato sauce containing 10 g/L Dm and pineapple jam containing 1.4 g/L Dm and 5.6 g/L pectin were highly acceptable and had good storage stability during 2 mo at ambient storage.