RAW DATA-Charity Mutheu

This research investigates the use of Kappaphycus alvarezii seaweed gel as a natural stabilizer and nutritional fortifier for passion fruit juice, which is naturally prone to phase separation (syneresis) during storage.
Research Hypothesis
The study is built on the premise that the hydrocolloidal polysaccharides (specifically κ-carrageenan) in Kappaphycus alvarezii will form a three-dimensional network capable of immobilizing water, thereby reducing syneresis and increasing viscosity in the acidic environment of passion fruit juice. Furthermore, it was expected that the seaweed's natural mineral and phenolic richness would enhance the juice's functional and nutritional profile.
Data Collection and Methodology
To test these ideas, the research followed a structured experimental process:
• Preparation: Seaweed gel was prepared by cleaning, hydrating, and blending sun-dried Kappaphycus alvarezii. Fresh passion fruit pulp was extracted and concentrated to 11 °Brix.
• Formulation: Four juice formulations were created with varying seaweed gel concentrations: 0% (control), 5%, 10%, and 15% (w/w).
• Testing: The samples underwent several analyses, including:
1. Physicochemical: Measuring pH, Total Soluble Solids (°Brix), and titratable acidity.
2. Bioactive & Nutritional: Assaying total phenolics, flavonoids, and antioxidant capacity (DPPH and FRAP), as well as mineral content (Na, K, Ca, Mg, Fe, Mn, Zn).
3. Sensory: A panel of 30 consumers evaluated attributes like appearance, aroma, and overall quality using a 9-point hedonic scale.
4. Stability: Measuring viscosity with a rotational viscometer and syneresis through centrifugation, viscosity, TTA and syneresis over a period of 21 days.
What the Data Shows: Notable Findings
The raw data shows raw results before running the results in Minitab software.
The results demonstrated significant improvements in both the physical and nutritional quality of the juice:
• Dramatic Stability Increase: Syneresis was reduced by approximately 75% (from 66.78% in the control to 16.53% at 15% supplementation).
• Massive Viscosity Boost: Viscosity increased from 3,667 mPa·s to 458,333 mPa·s, changing the juice from a thin liquid to a thick, structured beverage.

• Nutritional Fortification: The 15% formulation showed substantial mineral levels, including calcium (172.64 mg/100 g) and iron (40.05 mg/100 g). Antioxidant capacity also increased significantly.
• Consumer Preference: Despite the technical superiority of the 15% formulation in terms of stability, the 5% formulation received the highest sensory scores, as it balanced improved stability with the best flavor and aroma profile.