Evaluation of the effect of adding passion fruit albedo flour and storage temperature on the suspension of mixed sugarcane juice-based beverage

Abstract

The food industry faces the challenge of developing ready-to-drink mixed beverages that remain clear and free of sediment during storage. To prevent instability, natural hydrocolloids such as arabic gum, guar gum, pectin, and starch are commonly added. This study evaluated the stabilizing effect of passion fruit albedo flour (FAM) in a mixed beverage made from sugarcane juice and passion fruit juice. After analyzing the raw materials (sugarcane juice, passion fruit juice, and FAM) for physicochemical parameters (pH, soluble solids, titratable acidity, ratio, proteins, lipids, moisture, ash and carbohydrates) and caloric value, the mixed drink was prepared by adding 5% passion fruit pulp to the sugarcane juice. The FAM was then added to the beverage in proportions determined by a 22 factorial design to evaluate the influence of the independent variables, FAM concentration (from 0.1% to 0.4%) and beverage storage temperature (from 5 °C to 25 °C), on the dependent variable, particle suspension. The FAM concentration and the storage temperature significantly influenced (p < 0.05) the suspension by reducing phase separation in the beverage. The formulation with the addition of 0.4% FAM and stored at 5 °C provided greater physical stability to the product. This formulation also increased the beverage's titratable acidity, soluble solids, and protein content, proving the viability of using this low-cost by-product as an alternative to commonly used stabilizing agents.