FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (23): 133-137.

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Effects of Four Common Clarificants on Quality of Black Tartary Buckwheat Beverage

,Hai-Ping QI   

  • Received:2012-10-15 Revised:2012-11-21 Online:2012-12-15 Published:2012-12-12

Abstract: This paper reports the results of a comparison of the effects of four common clarificants including CMC-Na, gelatin, arabic gum and xanthan gum on quality properties of black tartray buckwheat beverage such as transmittance, total color difference, flavonoid content and protein content. Their effectiveness for clarifying black tartray buckwheat beverage followed the decreasing order: gelatin > CMC-Na > xanthan gum > arabic gum. Thus, gelatin was the best clarificant for the clarification of black tartray buckwheat beverage and its optimal dose was 0.036 g/L, resulting in a transmittance as high as 95.87%.

Key words: black tartary buckwheat beverage, sodium carboxymethylcellulose, gelatin, arabic gum, xanthan gum

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