Effect of fenugreek seed mucilage on physico-chemical properties of Mosambi fruit juice

The study was conducted to investigate the effect fenugreek seed mucilage on physico-chemical properties of Mosambi fruit juice. Mucilage was extracted from fenugreek seeds by precipitation and centrifugation methods. Extracted mucilage was added to Mosambi fruit juice (5oml) and three experimental products such as T1, T2, T3 and control samples (T4) were developed. Mucilage is added at the rate of 50mg, 75mg and 100mg in T1, T2, T3 respectively and control sample is prepared without addition of mucilage. All the experimental products and control samples were subjected for physico-chemical analysis and results showed that Total soluble solids (TSS) was 4 oBrix in control sample and 8 oBrix in all experimental products such as T1, T2, T3 at one hour incubation period. Viscosity was measured for all the samples and results showed that (T1-1.07 mPa.s, T2 - 1.05 mPa.s and T3-1.02 mPa.s, and control-1.14 mPa.s) with increasing concentration of mucilage there was a drop in viscosity of experimental products T1, T2 and T3. Titratable acidity was increased in experimental products (from T1 was 0.64, T2 0.74 and T3 0.77) and control was 0.57. pH was decreased in all experimental products T1- (5.1) and T2 (5.2) and T3 (5.3) compare to control (5.4). Mucilage as a clarifying agent can alter the physico-chemical properties like TSS, pH, acidity, viscosity of fruit juices.