Rheological and sensorial evaluation of fruit nectar with chia mucilage

Abstract

Chia mucilage is exuded from chia seed (Salvia hispanica) when dispersed in water. It can be used as an ingredient rich in fiber to improve the nutritional and kinetic stability of food and beverages. The effect of chia mucilage concentration on the physicochemical, rheological, and sensory properties of passion fruit nectar was evaluated. Chia mucilage was extracted and added to passion fruit nectar in different concentrations (0, 0.1, 0.2, 0.4, 0.6, and 0.8% w/w). The color, phase separation, rheology on steady state at 10 °C and 25 °C, and sensorial acceptance and descriptive tests were performed on passion fruit nectars with chia mucilage. Lower phase separation of nectar was observed with mucilage concentration increase, which was associated with rheological behavior. The mucilage use leads to nectars with increased viscosity and yield stress, reflecting the formation of a more resistant network structure with chia mucilage. However, the increase in viscosity reduced the texture acceptance scores by consumers when 0.4% or more of chia mucilage was used. The use of 0.1% and 0.2% mucilage preserved the acceptance scores and sensory properties of fruit nectar, such as fruit flavor and aroma, sweet taste, homogeneity, and shine. On the other hand, the use of 0.8% mucilage caused greater intensity of negative attributes on nectar, such as strange taste, strange flavor, viscous, cloudy, and particulate. In this way, chia mucilage can be used in different concentrations to improve stability and achieve desirable rheological, and sensory characteristics and healthy benefits according to the priority demand of consumers.