Abstract
Effects of pasteurization and different concentrations of xanthan gum on honey beverage
Highlights
Development of ready to drink (RTD) beverage containing honey as a natural ingredient to replace sugary beverage using pasteurization is a new emerging market
The objective of this study was to evaluate the effects of pasteurization and different concentrations of xanthan gum (0.05% and 0.1%) on the shelf life and physicochemical properties of honey beverages during storage at 25±2°C
The honey beverages were analyzed for total soluble solids (TSS), pH, rheological behavior, total phenolic content (TPC) and total plate count after processing at a specified time interval until the samples were deteriorated
Summary
Development of ready to drink (RTD) beverage containing honey as a natural ingredient to replace sugary (high calorie) beverage using pasteurization is a new emerging market. The stability of the beverage may be affected due to sedimentation in the solution the addition of xanthan gum to improve the stability was proposed.
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