The effect of hydrocolloid on stability of Papaya-Pineapple jelly drink during storage

Abstract Present study evaluated the effect of hydrocolloid type on the stability of antioxidant activity of papaya-pineapple jelly drink during storage. The antioxidant content of the jelly drink was also evaluated. The research had been performed using randomized block design with two factors, i.e.: types of hydrocolloid (agar and carrageenan) and storage times (0; 1; 2; and 3 weeks). Jelly drink was stored at 7°C in refrigerator. The analysis carried out were total phenolic content, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. The result showed that increasing of storaged resulted in decreasing of total phenolic content, ferric thiocyanate and thiobarbituric acid.