Passion Fruit Juice Beads Production by Reverse Spherification Technique: Effect of Concentration and Soaking Time of Calcium Lactate Solution

Songchai Wiriyaumpaiwong; Prattana Lakthong; Ancharika Patpak; Nathirat Nintirak; Yotsapat Keawniwong; Piyachat Wiriyaampaiwong

doi:10.53848/ssstj.v12i1.823

Authors

Songchai Wiriyaumpaiwong Mahasarakham University
Prattana Lakthong Mahasarakham University
Ancharika Patpak Mahasarakham University
Nathirat Nintirak Mahasarakham University
Yotsapat Keawniwong Mahasarakham University
Piyachat Wiriyaampaiwong Kalasin University

DOI:

https://doi.org/10.53848/ssstj.v12i1.823

Keywords:

Beads, Droplet, Passion fruit, Reverse spherification

Abstract

This research investigates the impact of calcium lactate concentration and soaking time on the qualities of passion fruit juice beads produced through reverse spherification. Passion fruit juice, xanthan gum, and calcium lactate are dropped into a sodium alginate solution to form beads, which are then immersed in a 0.5-1.0% (w/v) calcium lactate solution for 5-10 minutes. Results indicate that beads soaked in a 1% (w/v) calcium lactate solution for 5 minutes exhibit the smallest droplet size and highest roundness. Increased calcium lactate concentration and soaking time enhance springiness, while hardness, cohesiveness, gumminess, and chewiness decrease. Sensory evaluation shows that beads soaked in a 1% (w/v) calcium lactate solution for 10 minutes have superior taste, texture, and overall preference compared to unsoaked beads.

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