Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi‐Based Sauces

This work aimed to evaluate the effectiveness of incorporating varying levels of guar gum and Arabic gum (0.2%, 0.3%, and 0.4%) in kiwi sauce formulations, using stevia as a sugar substitute in the formulation. Herein, an endeavor has been made to detail the physiochemical properties, rheological behavior, and sensory attributes of the samples of sauce. Acidity was significantly affected by sugar type, except in unpasteurized kiwi sauce with stevia, while gum concentration had no significant effect on acidity (<i>p</i> > 0.05). The moisture content was increased with the addition of guar gum (<i>p</i> < 0.05) and dry matter content increased with higher Arabic gum concentrations (<i>p</i> < 0.05). The stevia-sweetened sauce had the lowest dry matter content. Solid content increased linearly with increasing guar and Arabic gum concentrations. There was no significant difference among the color attributes of the samples (<i>p</i> > 0.05). Microbiological analysis revealed significant differences in mold and yeast growth among treatments (<i>p</i> < 0.05). Sensory evaluation showed that the sauce with 0.4% guar gum received the highest hedonic score. While the viscosity of all samples decreased during storage, the sauce with 0.4% guar gum retained the highest viscosity. In conclusion, this research demonstrates that incorporating hydrocolloids and stevia can significantly alter the physicochemical and sensory characteristics of kiwi sauce, improving its stability and consumer acceptability.