Effects of different emulsifiers on physical properties and sensory evaluation of pink guava juice fortified with vitamin E / Nur Ain Abdul halim

Different types of emulsifiers were added into pink guava juice fortified with vitamin E. The type of emulsifiers used includes arabic gum, alginate and Tween 80, and the juices were subjected to the same processing method. The objective of this study is to evaluate the stability of different emulsifiers on the vitamin E fortified pink guava juice. The emulsion stability was analysed based on the physical properties (viscosity, total soluble solid, colour, cloudiness and average particle size) and the separation of emulsion was observed by measuring sedimentation of particles after storage for two months. Sensory evaluations were conducted to measure acceptability of different emulsifiers in terms of appearance, taste, aroma, mouthfeel and overall acceptability. From the results obtained, it was found that Tween 80 was the best emulsifier to be added in pink guava juice fortified with vitamin E. The juice produced has the least cloudiness, lowest average particle size and has highest emulsion stability after two months of storage. However, the panelist acceptability was found to be in contrast with the physical analysis results. Tween 80 was the least preferred due to its aftertaste. While all the other emulsifiers (arabic gum and alginate) and control showed no significant difference among each other on the overall acceptability scores.