PHYSICOCHEMICAL AND CONSUMER ACCEPTABLITY OF PASSION FRUIT JUICE SUPPLEMENTED WITH SEAWEED

This dataset provides comprehensive raw experimental data investigating the use of Kappaphycus alvarezii (red seaweed) gel as a natural hydrocolloid stabilizer for passion fruit juice. The study addresses the industrial challenge of syneresis (the unappealing phase separation common in fresh juice) by employing the seaweed’s kappa-carrageenan content to create a stable, "clean-label" suspension. Research was conducted at Dedan Kimathi University of Technology and Kenyatta University testing how varying seaweed concentrations (0%, 5%, 10%, and 15%) impact the juice's physical stability, mineral content, and bioactive properties.

The experimental design was structured to test four specific scientific hypotheses:
H01: Supplementing passion juice with seaweed will not significantly affect the physical properties of the juice.
H02: Supplementing passion juice with seaweed will not significantly affect the bioactive and antioxidant capacity of the passion juice.
H03: Supplementing passion juice with seaweed will not significantly affect the mineral content of passion juice.

The findings reveal a significant improvement in physical stability, with viscosity increasing four-fold in the highest seaweed formulation. This structural change dramatically reduced syneresis from 66% in pure juice to just 17% in supplemented versions, effectively suspending pulp particulates. Beyond texture, the seaweed served as a potent nutritional fortifier, substantially increasing levels of essential minerals like Calcium, Iron, and Potassium. Bioactive potency also saw a marked rise; notably, the 5% seaweed formulation (JSW5) increased Total Phenolic Content from 12.5 to 60.1 mg GAE/mL, leading to superior antioxidant capacity and radical scavenging activity.

Sensory evaluations and shelf-life testing identified the 5% seaweed gel inclusion (JSW5) as the optimal formulation. It achieved the highest consumer scores for texture and appearance while successfully preserving the characteristic aroma and flavor of fresh passion fruit. Although a 21-day storage study indicated a decline in pH and an increase in titratable acidity, the physical stabilization remained robust throughout. This dataset is a valuable resource for food scientists and researchers focused on rheological modeling, nutritional benchmarking, and the development of functional, clean-label tropical beverages.