Reem Hamze1* and Mouhamd Al-Azem1
1 Department of Food Engineering, Faculty of Technical Engineering, Aleppo University, Syria.
(*Corresponding author: Reem Hamze, Email: hamzereem432@gmail.com )
Received: 26/ 7/ 2025 Accepted: 14/ 10/ 2025
Abstract
This study aimed to know the effect of adding hydrocolloids (Gum Arabic, Sodium alginate, a mixture of sodium alginate with gum Arabic) to orange juice, and determined some physical and chemical properties of the juice in order to provide information about the most acceptable product characteristics. Samples were prepared and alginate and gum Arabic were added at concentrations ranging from 0.25% to 3%, in addition to a sample without adding any hydrocolloids (control sample). Then, these samples were packaged, pasteurized, cooled to room temperature, until sensory evaluation was conducted to select the optimal concentration of each added colloid and adopt it for conducting some tests. The viscosity, color indices total dissolved solids (Brix%), titratable acidity and pH of the selected samples were measured. In general, it was found that hydrocolloids have an effect on the color indices, viscosity, total dissolved solids, pH and titratable acidity of orange juice. In addition, a commercial orange juice sample was included as a reference for comparison, and its value were presented descriptively without being subjected to statistical analysis.
Keywords: Orange Juice, Hydrocolloids, Gum Arabic, Alginate, Sensory Properties, Physicochemical properties.
Full paper in Arabic: PDF