Enhancement the Quality of Passion Fruit Nectar - Enriched Isoflavone by Mixture of Gellan Gum and Ion Sodium

This study aimed to investigate the stability and overall quality of isoflavone-enriched passion fruit (Passiflora edulis Sims.) nectar. The evaluation of gellan gum supplementation (0.25–1.00 g/L) in combination with 0.2 g/L sodium citrate indicated that the incorporation significantly increased the sedimentation index (85–98%), reduced apparent viscosity to improved quality of the product. To assess the effect of isoflavone dried extract from okara on the nectar, physicochemical parameters (pH, Brix, and viscosity) and sensory attributes were analyzed. The isoflavone-fortified nectar contained over 17.08 mg of isoflavones per 100 mL, while maintaining its original physicochemical and sensory quality. Sensory evaluation by a panel of 100 participants resulted in scores exceeding 7.5 on a 9-point hedonic scale across all tested parameters, revealing high consumer acceptance. Overall, the combination of gellan, ion sodium, and isoflavone extract effectively enhanced product stability and preserved its quality throughout 80 days of storage at 25 °C.