Trend on High Fiber Beverages
Declaimer: Artikel ini telah terbit dan bisa dibaca di Asia Food and Beverages Magazine.
In recent years, consumer have an increased desire to
consume more food product containing beneficial ingredients, such as dietary
fiber, plant-based protein, antioxidant, etc. That because people’s diet has changed
due to busy lifestyle so that they tend to consume ready to eat, fast food and
etc. that may resulted in varous diseases such as cardiovasculer disease and
other health problem like obesity. Consumer study by Innova Market Insight in
2017 showed that 2 of 5 of US and UK consumers increased their consumption of
healthy foods. Beside that, 1 in 5 in the US consumers are most influenced by
real ingredients and ethical claims on packaging are top of mind.
This consumer behavior challenge food manufacturer to
produce such product, e.g. high fiber beverage. According to Mintel, there are
growing of food categories with high/ added fiber claim launches in Asia
Pacific (selected countries: China, Taiwan, Japan, Philippines, Indonesia,
Malaysia, Singapore, Vietnam, South Korea, Australia, and New Zealand) between
2012 – 2017, for example juice category has growth 26,6% and bakery 3,5%.
Meanwhile, the formulation and fiber development in
beverages still challenging. Some kind of beverages need specific
characteristic of fiber, e.g. highly soluble, disperse easily and clear in
water with no flavor nor taste. From rheological attribute, the powder of fiber
also has to be free flowing for some product. Addition of fiber also desire to
be no contribution on viscosity of beverage.
Several study has been conducted in order to investigate
formulation fiber on beverage. Hajmohammadi et al. (2016) evaluated development
of a fruit-based beverage in dietary fiber which was enriched using basil seed
and the combination of carboxymethylcellulase (CMC) and gum tragacanth (GT) as
hydrocolloids. Basil seeds have been used in traditional medicine and also in
Asian beverages and desserts as a source of dietary fiber. This study showed
that basil seeds have a high ratio of protein and fiber and their addition to
beverage led to increase in absolute Z (zeta potential), but the taste and
color factor decreased. Also, addition of both hydrocolloids led to increase in
absolute Z and the development of pseudo-plastic behavior in the beverage.
Meanwhile, sample stability and appearance improved with increasing the concentration
of hydrocolloid but an increase of more than 0,25% caused reduction in
mouthfeel satisfaction. It is indicated that using basil seeds with addition of
0,25% GT led to the production of enriched beverage with suitable stability.
References:
Hajmohammadi, Azam., Pirouzifard, MirKhalil., Shaheli, Mohammad., Alizadeh,
Mohammad. 2016. Enrichment of a fruit-based beverage in dietary fiber using
basil seed: effect of Carboxymethyl cellulase and Gum Tragacanth on stability.
LWT – Food Science and Techology 74: 84-91.
Mintel GNDP % refers to CAGR 2012 – 2017 launches. Other beverages refers
meal replacement, beverages concentrate and mixes.
Komentar
Posting Komentar