Fortification of Vitamin C Content in Psyllium Husk Drink by the Addition of Guava Power

Wong, Sin Teng (2023) Fortification of Vitamin C Content in Psyllium Husk Drink by the Addition of Guava Power. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Currently, the population is gradually concerned about healthy food, but fiber intake content was not much focused on. Also, the trend of ready-to-eat meals was increase due to the changes in lifestyle which prefer a rapid, convenient and easily cooked food. A flavored fiber powder was develop with an idea of incorporation guava powder in psyllium husk drink, aim to enhanced vitamin C content which suitable for those people requires to increase fiber and vitamin C consumption in a convenience way. Freeze-drying technology was used for optimal retention of vitamin C content. The objectives of this study are i) to investigate the effect of guava powder on vitamin C content of psyllium husk drinks, ii) to investigate the effect of guava powder on physicochemical and antioxidant properties of psyllium husk drink and iii) to determine the sensory acceptability of guava powder-added psyllium husk drink. A formulation of 60% psyllium husk, 39.33% guava powder and 0.67% sucralose (M1) was selected after sensory evaluation and conducted proximate analysis, dietary fiber analysis, vitamin C analysis, TPC, DPPH free radical scavenging assay, physicochemical properties analysis for powder and drinks form and also sensory evaluation. M1 had significant higher (P<0.05) vitamin C content and crude fiber than control. However, the total dietary fiber showed a significant decrease (P<0.05) in M1. M1 showed significantly higher (p<0.05) than control in TPC analysis (367.7280±1.0640 mg GEA/100g) and DPPH free radical scavenging assay (133.970±2.670mg AAE/100g). The physicochemical properties of powder such as water solubility and dispersibility were not significant different (P>0.05) whereas the water activity, bulk density and tapped density showed a significant different (P<0.05) between control and M1. The physicochemical properties of drink such as pH, brix and viscosity showed a significant different (P<0.05) between them. M1 drinks received a higher overall acceptability (6.200±0.728) and preferences test (88%). Keywords: High fiber drink powder, Guava powder, Vitamin C, Freeze Drying. Antioxidant.