XANTHAN GUM: STABILIZER AND EMULSIFIER FOR FUTURE IN GUAVA-WATERMELON BLENDED SQUASH

1. Amity International Centre for Post Harvest Technology & Cold Chain Management XANTHAN GUM: STABILIZER AND EMULSIFIER FOR FUTURE IN GUAVA-WATERMELON BLENDED SQUASH BY Dr. J. Shankaraswamy Assistant Professor

2. Amity International Centre for Post Harvest Technology & Cold Chain Management • INTRODUCTION • Indian Food Industry to be $300 billion by 2015 from the • present $200 billion. • About 25% in organized and 75% in unorganized • Non-alcoholic beverages market around $5 billion • Health beverages market is $300 million and is the fastest • growing. • (Protein Foods & Nutrition Development Association of India (PFNDAI, 2014))

3. Amity International Centre for Post Harvest Technology & Cold Chain Management GROWTH OF FRUIT BASED BEVERAGES • The India fruit based beverage market revenues have grown at a • CAGR of 21.6% from 2010-2014. • The India Packaged Fruit Based Beverage market will incline at a considerable CAGR rate thus exceeding INR 165.1 Billion by 2019 due to the shift in consumers’ preference from carbonated drinks to fruit based beverages coupled with surging middle class • (Ken Research, 2015).

4. Amity International Centre for Post Harvest Technology & Cold Chain Management REASONS FOR FRUIT BASED BEVERAGES GROWTH Growing awareness Urbanization and an increase in working women population Change in lifestyles and choices of people. Surging populace of middle class income segment with increased health awareness has further escalated the demand for nutritional products such as juices in the country. Tendency to experiment with new and exotic flavors is increasing amongst the urban population. 

5. Amity International Centre for Post Harvest Technology & Cold Chain Management NEW REGULATION FSSA (Food Safety & Standards Act) 2006 allows • Making functional foods with nutraceuticals • Ingredients with physiological activity • Ayurvedic ingredients • Tremendous scope for new food products containing ingredients that would reduce risk of diseases like cardiovascular diseases, cancer, hypertension, diabetes, age-related macular degeneration etc. • Dietary & Nutritional Supplements like Revital, Supractiv, Nutrigo etc. contain ginseng etc. • Act provides for such products but no regulations made yet

6. Amity International Centre for Post Harvest Technology & Cold Chain Management WHY PEOPLE DRINK BEVERAGES: Quench the Thirst (Hydration) • Health Benefits of Water • Medicinal Benefits of Beverages

7. Amity International Centre for Post Harvest Technology & Cold Chain Management • What are Indian Beverages • Alcoholic • Non-alcoholic • Tea, Coffee etc • Carbonated soft drinks • Bottled fruit based beverages

8. Amity International Centre for Post Harvest Technology & Cold Chain Management TYPES FRUIT BASED BEVERAGES JUICES- Sweetened juice (10% TSS, 85% Juice) - Unsweetened Juices (100% fruit juice) 2. RTS (10%,TSS, 10% Fruit juice) 3.NECTAR (15% TSS, 20% Pulp/Juice) 4. SQUASH (45% TSS, 25% Fruit juice) 5.CRUSH (55% TSS, 25% Fruit juice) 6.CORDIAL (30% TSS, 25% Fruit juice) 8. Others (fruit juice concentrates, Barley water, Fruit juice powders, vegetable based juices)

9. Amity International Centre for Post Harvest Technology & Cold Chain Management ADVANTAGES OF FRUIT BASED BEVERAGES Easily digestible. Refreshing, invigorating, thirst quencher, appetizer. Useful against to different ailments-lowering blood pressure, resisting respiratory infection, tonic for heart and brain, beneficial effect on alkaline reserve of blood. Supply quick energy. Dietic value far greater than of synthetic soft drinks due to taste, flavour nutritional qualities. Therefore , a great scope in this country for manufacturing of fruit and vegetable based beverages by blending to prepare more palatable and nutritious beverage.

10. Amity International Centre for Post Harvest Technology & Cold Chain Management CHALLENGES FOR PREPARATION OF BLENDED BEVERAGES BY POSTHARVEST TECHNOLOGY EXPERT Correcting the soluble solids levels Balancing the juices with weak flavour, but possessing positive attributes Balancing extremely good, stable colour with other positive attributes Improve the product appearance with improved mouth feel without impairing flavour release. Prevention of separation of insoluble material to maintain a homogenous concentration Overcoming seasonal availability, scarcity Adjusting 100% juices is much more challenge than manipulating acid and sugar in juice beverage blends

11. ? Amity International Centre for Post Harvest Technology & Cold Chain Management

12. Amity International Centre for Post Harvest Technology & Cold Chain Management Branched ionic gums • Xanthan • Produced by Xanthomonas, a microbe that lives on leaves of cabbage plants • Cellulose backbone with charged trisaccharide branches • Branching prevents gelation • Very viscous due to charged branches • Expensive ingredient

13. Xanthangum Amity International Centre for Post Harvest Technology & Cold Chain Management • Backbone same as cellulose (1-4 Glucose) • Trisaccharide side chain at 3 position of alternating glucose monomer units. • Acid groups are b-D-Glucuronic acid and pyruvic acid on 1/2 of terminal mannose units. • High degree of interaction between chains. • Molecular weight about 15 million. • Cold and hot water soluble • High viscosity at low concentration • Properties affected by ions • Freeze stable

14. Amity International Centre for Post Harvest Technology & Cold Chain Management Trisaccharide side chain Cellulose-like backbone (b-1,4-poly-glucose) with trisaccharide branches (stubs) on alternate monomers on the backbone carrying carboxylic acid residue

15. Xanthangum-Characterstics Amity International Centre for Post Harvest Technology & Cold Chain Management • Soluble in hot and cold water • Very high viscosity at low concentrations • viscosity decreases when it is poured or agitated (shear-thinning) • Viscosity is independent of temperature (10-95°C) and pH (2-13) • High freeze-thaw stability • Compatible with most food grade salts

16. Amity International Centre for Post Harvest Technology & Cold Chain Management DETAILS OF EXPERIMENTAL RESEARCH Design: Factorial CRD Guava - Watermelon blended squash • Guava cv. Allahabad Safeda • Watermelon cv. Arka Manik In blended Guava- Watermelon squash • 25% pulp/juice • 40 % TSS • 1% acidity • Xanthan gum - 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (X1,X2,X3,X4,X5 respectively) • Blending ratio (Guava : Watermelon) - 50 :50(B1), 75 :25(B2), 25 : 75(B3)

17. Amity International Centre for Post Harvest Technology & Cold Chain Management Changes in TSS (0Brix) and ascorbic acid (mg/ 100 g) of guava - watermelon blended squash with different levels of xanthan gum after 180 days of storage period Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

18. Amity International Centre for Post Harvest Technology & Cold Chain Management Changes in pH and acidity (%) of guava blended watermelon squash with different levels of xanthan gum after 180 days of storage period Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

19. Amity International Centre for Post Harvest Technology & Cold Chain Management Variation in viscosity (Pa-sec) with different level of xanthan gum with the three levels of blending at temperature (300, 400 & 500 C) in blended Guava - Watermelon squash Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

20. Amity International Centre for Post Harvest Technology & Cold Chain Management Organoleptic scores of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

21. Amity International Centre for Post Harvest Technology & Cold Chain Management Overall acceptability of three levels of blended Guava - Watermelon squash corresponding with the varied level of xanthan gum at 180 days of storage period Xanthan conc. - 0, 0.1, 0.2, 0.3, 0.4, 0.5 % Blending of Guava : Watermelon - 50 :50, 75 :25, 25 : 75

22. Amity International Centre for Post Harvest Technology & Cold Chain Management Conclusion • 0.3% of xanthan gum imparts stability to the product during the 180 days of storage period • Blended Guava-watermelon squash (75:25) showing highest overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

23. Amity International Centre for Post Harvest Technology & Cold Chain Management Influence of xanthan gum in storage stability of guava squash

24. Amity International Centre for Post Harvest Technology & Cold Chain Management Influence of xanthan gum in storage stability of watermelon squash

25. Amity International Centre for Post Harvest Technology & Cold Chain Management Influence of xanthan gum in storage stability of blended guava - watermelon squash

26. Amity International Centre for Post Harvest Technology & Cold Chain Management Conclusion • 0.3% of xanthan gum imparts stability to the product during the 180 days of storage period • Blended Guava-watermelon squash (75:25) showing highest overall acceptability having 0.3% of xanthangum, 400Brix TSS, 1% acidity during the 180 days of storage period

27. Amity International Centre for Post Harvest Technology & Cold Chain Management Thank you