The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet
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Accepted
24 August 2022
Published
27 December 2022
Keywords:
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lemon juice, lycopene, sorbet, tomato, xanthan gum
Abstract
Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, and organoleptic test) of tomato-based sorbet added with different levels of xanthan gum as the stabilizer and lemon juice as the taste improver. The results showed that increase in xanthan gum level up to 0.5% was able to improve the overrun, melting rate, and lycopene content, i.e. 35%, 0.84 g/min, and 1.66 mg/100 g, respectively. Meanwhile, the addition of lemon juice into sorbet formulation could increase the content of vitamin C. Furthermore, addition of lemon juice was effective in removing the unpleasant tomato taste in the sorbet, but it did not affect the hardness, total solids, °Brix, lycopene content, viscosity, overrun, and melting rate.
References
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Chen Y, Amrein H. 2014. Enhancing perception of contaminated food through acid-mediated modulation of taste neuron responses. Curr Biol 24: 1969-1977. https://doi.org/10.1016/j.cub.2014.0069
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Farikha IN, Anam C, Widowati E. 2013. Pengaruh jenis dan konsentrasi bahan penstabil alami terhadap karakteristik fisikokimia sari buah naga merah (Hylocereus polyrhizus) selama penyimpanan. J Teknosains Pangan 2: 30-38.
Fayed AE, Abo El-Naga MY, Khallaf MF, Marwa IE. 2020. Value addition to frozen desserts through incorporation of pumpkin solids and UF milk permeate. Arab Univ J Agric Sci 28(3): 857-870.
Freitas IR, Cortez-Vega WR, Pizato S, Prentice-Hernández C, Borges CD. 2013. Xanthan gum as a carrier of preservative agents and calcium chloride applied on fresh-cut apple. J Food Safety 33: 229-238. https://doi.org/10.1111/jfs.12044
Goff HD. 2019. The structure and properties of ice cream and frozen desserts. 47-54. Elsevier, Amsterdam. https://doi.org/10.1016/B978-0-08-100596-5.21703-4
Golly MK, Ma H, Sarpong F, Dotse BP, Oteng-Darko P, Dong Y. 2019. Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage. J Food Sci Technol 56: 4867-4878. https://doi.org/10.1007/s13197-019-03956-7
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Hipólito C, Ramalheira R, Beirão da Costa S, Moldão-Martins M. 2016. The effect of fruit cultivar/origin and storage time on sorbets quality. LWT-Food Sci Technol 68: 462-469. https://doi.org/10.1016/j.lwt.2015.12.054
Ismail AH, Wongsakul S, Ismail-Fitry MR, Rozzamri A, Mat Yusoff M. 2020. Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Res 4: 2073-2081. https://doi.org/10.26656/fr.2017.4(6).229
Kabir MA, Talukder MBI, Islam L, Yasmin S, Mahomud MS, Roy J. 2020. Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice. Res & Rev: J Dairy Sci Technol 9: 1-9. https://doi.org/10.37591/rrjodst.v9i1.2702
Kamińska-Dwórznicka A, Łaba A, Jakubczyk E. 2022. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. LWT 154: 1-8. https://doi.org/10.1016/j.lwt.2021.112841
Kanski L, Naumann M, Pawelzik E. 2020. Flavor-related quality attributes of ripe tomatoes are not significantly affected under two common household conditions. Front in Plant Sci 11: 1-14. https://doi.org/10.3389/fpls.2020.00472
Liu R, Wang L, Liu Y, Wu T, Zhang M. 2018. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocoll 81: 39-47. https://doi.org/10.1016/j.foodhyd.2018.01.031
Marshall RT, Goff HD, Hartel RW. 2003. Sherbets, Sorbets And Ices in Ice Cream. 265-273. Springer, Boston. https://doi.org/10.1007/978-1-4615-0163-3_11
Migoya FJ. 2008. Frozen Desserts. 69-87. John Wiley & Sons Inc, New York.
Muse MR, Hartel RW. 2004. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87: 1-10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
Nurbaya SR, Hudi L, Nurmalasari IR, Amalia AW. 2021. The effect of addition of polysaccharide on characteristics of low sugar cucumber sorbet. J Pangan Agroind 9: 83-88. https://doi.org/10.21776/ub.jpa.2021.009.02.2
Pavlyuk R, Pogarska V, Pavlyuk V, Pogarskiy A, Kakadii I, Stukonozhenko T, Telenkov O. 2018. The development of new menthod of production of healthy ice-cream-sorbet of fruits and vegetables with a record BAS content. EUREKA: Life Sci 6: 33-40. https://doi.org/10.21303/2504-5695.2018.00805
Rahman Z, Mohammad A, Akhtar S, Siddiqui A, Korang-Yeboah M, Khan MA. 2015. Chemometric model development and comparison of Raman and 13C solid-state nuclear magnetic resonance–chemometric methods for quantifi-cation of crystalline/amorphous warfarin sodium fraction in the formulations. J Pharm Sci 104: 2550-2558. https://doi.org/10.1002/jps.24524
Ramadhany P, Pramana AF, Febiola A, Handoko T. 2021. The influence of glycerol monostearate concentration and storage condition on tomato powder’s contents using foam mat drying method. Reaktor 21: 1-10. https://doi.org/10.14710/reaktor.21.1.1-10
Rybak O. 2016. Milk fat in structure formation of dairy products: a review. Ukrainian Food J 5: 499-514. https://doi.org/10.24263/2304-974X-2016-5-3-9
Salimah DM, Lindriati T, Purnomo BH. 2015. Sifat fisik dan kimia puree jambu biji merah (Psidium guajava L.) dengan penambahan gum arab dan gum xanthan. J Agroteknologi 9: 145-155.
Sánchez-Moreno C, Plaza L, de Ancos B, Cano MP. 2006. Nutritional characterisation of commercial traditional pasteurised tomato juices: carote-noids, vitamin c and radical-scavenging capacity. Food Chem 98: 749-756. https://doi.org/10.1016/j.foodchem.2005.07.015
Seftiono H, Panjaitan GY, Sumiasih IH. 2020. Study of the effect of sugar and lime juice proportion on the quality of starf ruit sorbet. Int J Appl Biol 4: 1-14. https://doi.org/10.20956/ijab.v4i1.9181
Singo TM, Beswa D. 2019. Effect of roselle extracts on the selected quality characteristics of ice cream. Int J Food Prop 22: 42-53. https://doi.org/10.1080/10942912.2019.1567535
Susilawati E, Wahyuningsih S. 2020. Statistika konsumsi pangan tahun 2020. Kementrian Pertanian Republik Indonesia, Jakarta.
Sworn G. 2021. Xanthan Gum in Handbook of Hydrocolloids. 833-853. Woodhead Publishing, Cambridge. https://doi.org/10.1016/B978-0-12-820104-6.00004-8
Syed QA, Shah MSU. 2016. Impact of stabilizers on ice cream quality characteristics. MOJ Food Process Technol 3: 246-252. https://doi.org/10.15406/mojfpt.2016.03.00063
Tigist M, Workneh TS, Woldetsadik K. 2013. Effects of variety on the quality of tomato stored under ambient conditions. J Food Sci Technol 50: 477-486. https://doi.org/10.1007/s13197-011-0378-0
Arellano M, Flick D, Benkhelifa H, Alvarez G. 2013. Rheological characterisation of sorbet using pipe rheometry during the freezing process. J Food Eng 119: 385-394. https://doi.org/10.1016/j.jfoodeng.2013.05.017
Cahyadi W, Widiantara T, Rahmawati PS. 2017. Penambahan konsentrasi bahan penstabil dan sukrosa terhadap karakteristik sorbet murbei hitam. Pasundan Food Technol J 4: 218-224. https://doi.org/10.23969/pftj.v4i3.649
Çam M, Erdoğan F, Aslan D, Dinç M. 2013. Enrichment of functional properties of ice cream with pomegranate by-products. J Food Sci 78: 1543-1550. https://doi.org/10.1111/1750-3841.12258
Chen Y, Amrein H. 2014. Enhancing perception of contaminated food through acid-mediated modulation of taste neuron responses. Curr Biol 24: 1969-1977. https://doi.org/10.1016/j.cub.2014.0069
Cheng G, Chang P, Shen Y, Wu L, El-Sappah AH, Zhang L, Liang Y. 2020. Comparing the flavor characteristics of 71 tomato (Solanum lycopersicum) accessions in Central Shaanxi. Front Plant Sci 11: 586834.
https://doi.org/10.3389/fpls.2020.586834
Cristea E, Ghendov-Mosanu A, Patras A, Socaciu C, Pintea A, Tudor C, Sturza R. 2021. The influence of temperature, storage conditions, ph, and ionic strength on the antioxidant activity and color parameters of rowan berry extracts. Molecules 26: 3786. https://doi.org/10.3390/molecules26133786
Daw E, Hartel RW. 2015. Fat destabilization and melt-down of ice creams with increased protein content. Int Dairy J 43: 33-41. https://doi.org/10. 1016/j.idairyj.2014.12.001
De la Cruz Martínez A, Portales RED, Martínez JDP, Ramírez JEG, Lara ADV, Enríquez AJB, Santillán MM. 2020. Estimation of ice cream mixture viscosity during batch crystallization in a scraped surface heat exchanger. Processes 8: 167. https://doi.org/10.3390/pr8020167
Dolińska B, Ostróżka-Cieślik A, Caban A, Rimantas K, Leszczyńska L, Ryszka F. 2012. Influence of trace elements on stabilization of aqueous solutions of ascorbic acid. Biol Trace Elem Res 150: 509-512. https://doi.org/10.1007/s12011-012-9524-4
Farikha IN, Anam C, Widowati E. 2013. Pengaruh jenis dan konsentrasi bahan penstabil alami terhadap karakteristik fisikokimia sari buah naga merah (Hylocereus polyrhizus) selama penyimpanan. J Teknosains Pangan 2: 30-38.
Fayed AE, Abo El-Naga MY, Khallaf MF, Marwa IE. 2020. Value addition to frozen desserts through incorporation of pumpkin solids and UF milk permeate. Arab Univ J Agric Sci 28(3): 857-870.
Freitas IR, Cortez-Vega WR, Pizato S, Prentice-Hernández C, Borges CD. 2013. Xanthan gum as a carrier of preservative agents and calcium chloride applied on fresh-cut apple. J Food Safety 33: 229-238. https://doi.org/10.1111/jfs.12044
Goff HD. 2019. The structure and properties of ice cream and frozen desserts. 47-54. Elsevier, Amsterdam. https://doi.org/10.1016/B978-0-08-100596-5.21703-4
Golly MK, Ma H, Sarpong F, Dotse BP, Oteng-Darko P, Dong Y. 2019. Shelf-life extension of grape (Pinot noir) by xanthan gum enriched with ascorbic and citric acid during cold temperature storage. J Food Sci Technol 56: 4867-4878. https://doi.org/10.1007/s13197-019-03956-7
Góral M, Kozłowicz K, Pankiewicz U, Góral D, Kluza F, Wójtowicz A. 2018. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. LWT 92: 516-522. https://doi.org/10.1016/j.lwt.2018.03.010
Hartmann K, Krois J, Waske B. 2018. E-Learning Project SOGA: Statistics and Geospatial Data Analysis. Department of Earth Sciences, Freie Universitaet Berlin.
He M, Tian H, Luo X, Qi X, Chen X. 2015. Molecular progress in research on fruit astringency. Molecules 20: 1434-1451. https://doi.org/10.3390/molecules20011434
Hipólito C, Ramalheira R, Beirão da Costa S, Moldão-Martins M. 2016. The effect of fruit cultivar/origin and storage time on sorbets quality. LWT-Food Sci Technol 68: 462-469. https://doi.org/10.1016/j.lwt.2015.12.054
Ismail AH, Wongsakul S, Ismail-Fitry MR, Rozzamri A, Mat Yusoff M. 2020. Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers. Food Res 4: 2073-2081. https://doi.org/10.26656/fr.2017.4(6).229
Kabir MA, Talukder MBI, Islam L, Yasmin S, Mahomud MS, Roy J. 2020. Evaluation of physiochemical, functional and sensory properties of ice-cream incorporated with tomato juice. Res & Rev: J Dairy Sci Technol 9: 1-9. https://doi.org/10.37591/rrjodst.v9i1.2702
Kamińska-Dwórznicka A, Łaba A, Jakubczyk E. 2022. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. LWT 154: 1-8. https://doi.org/10.1016/j.lwt.2021.112841
Kanski L, Naumann M, Pawelzik E. 2020. Flavor-related quality attributes of ripe tomatoes are not significantly affected under two common household conditions. Front in Plant Sci 11: 1-14. https://doi.org/10.3389/fpls.2020.00472
Liu R, Wang L, Liu Y, Wu T, Zhang M. 2018. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocoll 81: 39-47. https://doi.org/10.1016/j.foodhyd.2018.01.031
Marshall RT, Goff HD, Hartel RW. 2003. Sherbets, Sorbets And Ices in Ice Cream. 265-273. Springer, Boston. https://doi.org/10.1007/978-1-4615-0163-3_11
Migoya FJ. 2008. Frozen Desserts. 69-87. John Wiley & Sons Inc, New York.
Muse MR, Hartel RW. 2004. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 87: 1-10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5
Nurbaya SR, Hudi L, Nurmalasari IR, Amalia AW. 2021. The effect of addition of polysaccharide on characteristics of low sugar cucumber sorbet. J Pangan Agroind 9: 83-88. https://doi.org/10.21776/ub.jpa.2021.009.02.2
Pavlyuk R, Pogarska V, Pavlyuk V, Pogarskiy A, Kakadii I, Stukonozhenko T, Telenkov O. 2018. The development of new menthod of production of healthy ice-cream-sorbet of fruits and vegetables with a record BAS content. EUREKA: Life Sci 6: 33-40. https://doi.org/10.21303/2504-5695.2018.00805
Rahman Z, Mohammad A, Akhtar S, Siddiqui A, Korang-Yeboah M, Khan MA. 2015. Chemometric model development and comparison of Raman and 13C solid-state nuclear magnetic resonance–chemometric methods for quantifi-cation of crystalline/amorphous warfarin sodium fraction in the formulations. J Pharm Sci 104: 2550-2558. https://doi.org/10.1002/jps.24524
Ramadhany P, Pramana AF, Febiola A, Handoko T. 2021. The influence of glycerol monostearate concentration and storage condition on tomato powder’s contents using foam mat drying method. Reaktor 21: 1-10. https://doi.org/10.14710/reaktor.21.1.1-10
Rybak O. 2016. Milk fat in structure formation of dairy products: a review. Ukrainian Food J 5: 499-514. https://doi.org/10.24263/2304-974X-2016-5-3-9
Salimah DM, Lindriati T, Purnomo BH. 2015. Sifat fisik dan kimia puree jambu biji merah (Psidium guajava L.) dengan penambahan gum arab dan gum xanthan. J Agroteknologi 9: 145-155.
Sánchez-Moreno C, Plaza L, de Ancos B, Cano MP. 2006. Nutritional characterisation of commercial traditional pasteurised tomato juices: carote-noids, vitamin c and radical-scavenging capacity. Food Chem 98: 749-756. https://doi.org/10.1016/j.foodchem.2005.07.015
Seftiono H, Panjaitan GY, Sumiasih IH. 2020. Study of the effect of sugar and lime juice proportion on the quality of starf ruit sorbet. Int J Appl Biol 4: 1-14. https://doi.org/10.20956/ijab.v4i1.9181
Singo TM, Beswa D. 2019. Effect of roselle extracts on the selected quality characteristics of ice cream. Int J Food Prop 22: 42-53. https://doi.org/10.1080/10942912.2019.1567535
Susilawati E, Wahyuningsih S. 2020. Statistika konsumsi pangan tahun 2020. Kementrian Pertanian Republik Indonesia, Jakarta.
Sworn G. 2021. Xanthan Gum in Handbook of Hydrocolloids. 833-853. Woodhead Publishing, Cambridge. https://doi.org/10.1016/B978-0-12-820104-6.00004-8
Syed QA, Shah MSU. 2016. Impact of stabilizers on ice cream quality characteristics. MOJ Food Process Technol 3: 246-252. https://doi.org/10.15406/mojfpt.2016.03.00063
Tigist M, Workneh TS, Woldetsadik K. 2013. Effects of variety on the quality of tomato stored under ambient conditions. J Food Sci Technol 50: 477-486. https://doi.org/10.1007/s13197-011-0378-0
Authors
RamadhanyP., & IrawanG. (2022). The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet. Jurnal Teknologi Dan Industri Pangan, 33(2), 148-156. https://doi.org/10.6066/jtip.2022.33.2.148
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