Effect of different stabilizers on the physiochemical and sensory characteristics of Sea buckthorn berry, Ready-to-serve (RTS) beverage

In the process of product development of Sea buckthorn (Hippophae rhamnoides) Ready-To-Serve (RTS) beverages, it is commonly observed that sedimentation occurs prior to the pasteurization process and after pasteurization, that seems to be flocks formation. The present reSearch aimed to determine how stabilisers and concentration affect Sea buckthorn RTS's turbidity, viscosity, and physical stability during storage. The utilisation of three stabilisers, namely Carboxymethyl Cellulose (CMC) ,(GG) Guar Gum, and (XG) Xanthan Gum with various concentrations of were done on the basis of concentrations of CMC ranged from 0.35% to 0.47% , GG ranged from 0.05% to 0.2%, and concentrations of XG ranged from 0.1% to 0.56%. All used concentrations of stabilizers were within permissible limits as per Food Safety and Standards Authority of India (FSSAI) . Six key parameters were examined for stability: sedimentation, gel formation, turbidity, viscosity, physical stability, and sensory/organoleptic during storage period started 0 day to 24 days, room temperature. The present study revealed that Xanthan gum emerged as the most suitable stabiliser for Sea buckthorn RTS beverages compared to guar gum and carboxymethyl cellulose. A notable disparity was noted in the concentrations of stabilizers across varying concentrations. The utilization of a stabilizer did not yield any significant impact on the sensory parameters. Furthermore, total soluble solids (TSS), and pH had also been changed during storage. The addition of a 0.55% concentration of XG as a stabilizer to Cloudy Sea buckthorn juice resulted in the highest acceptance rating among the panellists, averaging at 7.81± 1.49 points. This formulation exhibited no precipitation in the RTS product under room-temperature storage.