Formulation for a soursop (Annona muricata L.) nectar supplement using response surface methodology for optimization of food thickener

Abstract

Soursop, due to its nutritional properties, is gaining attention in the food and beverage industry. Soursop nectar, as a beverage, provides vitamins, antioxidants, and energy. Studies on how additives could alter sensory properties of the product might satisfy the needs of consumers for products with better visual qualities. The mixing of Pectin (PT), carboxymethyl cellulose (CMC), and xanthan gum (XG) directly affects the viscosity in the nectar. Optimization by response surface methodology showed that PT-CMC and XG-CMC interactions were significant at <0.05. The coefficient of determination of the model was high (R2 = 0.9847). The lowest viscosity of the soursop nectar was 70 mPa.s, achieved by following contents of additives: 0.01378% of PT, 0.0071963% of CMC and 0.0051443% of XG.