Detarium microcarpum polysaccharide as a stabilizer in processed fruit products

Detarium microcarpum (Dm) seed polysaccharide was evaluated as a stabilizer thickening and gelling agent in processed fruit products such as mango bev erage, orange beverage, orange squash, tomato sauce and pineapple jam. The functional properties of the Dm seed polysaccharide were studied with respe ct to pectin in these processed fruit products. The concentration of Dm pol ysaccharide in different processed fruit products was standardized. The sto rage stability of these products was evaluated during 2 mo storage at ambie nt temperature (26 +/- 2 degrees C) Mango and orange beverages containing 1 .5 g/L Dm, orange squash and tomato sauce containing 10 g/L Dm and pineappl e jam containing 1.4 g/L Dm and 5.6 g/L pectin were highly acceptable and h ad good storage stability during 2 mo at ambient storage. (C) 1999 Academic Press.