Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations
| Autor: | Giacomo Sardo, Gioacchino Bono, Precious Aduloju, Akama Friday Ogori, Julius Amove, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska |
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| Rok vydání: | 2021 |
| Předmět: |
Taste
Health (social science) juice mix 030309 nutrition & dietetics ginger Titratable acid Plant Science physicochemical properties lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article pineapple 03 medical and health sciences Mouthfeel 0404 agricultural biotechnology microbiological quality lcsh:TP1-1185 Food science Quality characteristics Aroma 0303 health sciences Moisture biology Vitamin C Chemistry sensory attributes turmeric 04 agricultural and veterinary sciences Proximate biology.organism_classification 040401 food science Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 525, p 525 (2021) Volume 10 Issue 3 |
| ISSN: | 2304-8158 |
| Popis: | In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p < 0.05). Across the blends, the degree of significant differences (p < 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores. |
| Databáze: | OpenAIRE |
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