Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations.

Akama Friday Ogori,Charles Odilichukwu R Okpala,Giacomo Sardo,Precious Aduloju,Julius Amove,Małgorzata Korzeniowska,Gioacchino Bono

doi:10.3390/foods10030525

Abstract

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.

Highlights

Fruits can be grouped into two categories, namely: dry and fleshy/succulent fruits, and this is largely based on the physical ripe condition [1]
Increases in Ca, Mg, vitamin C, and βcarotene would most likely be attributed to the addition of turmeric
The vitamin C in fresh pineapple juice of this current work appeared higher compared with those reported elsewhere, like ~14.1 mg/100 g reported by Ikewuchi and Ikewuchi [32]; 22.5–33.5 mg/100 g reported by Achinewhu and Hart [40]; ~52 mg/100 g reported by Rodríguez et al [41]; and ~54 mg/100 g reported by Chakraborty, Rao, and Misra [42]

Summary

Introduction

Fruits can be grouped into two categories, namely: dry and fleshy/succulent fruits, and this is largely based on the physical ripe condition [1]. Fruits like orange, pineapple, and watermelon are edible, fleshy, and sweet [2]. Processing of fruit involve enzymes, extraction, and evaporation activities. The suitability of a fruit juice and its concentrate/extract for an intended application remains dependent on its quality [1]. When the natural liquid of freshly harvested fruit like orange is squeezed, a juice drink is produced and is available for immediate consumption [1]. The regular consumption of fruits and its juices, most importantly, helps to make up for diet nutritional losses as well as maintain health and wellbeing [4]. Anticipating how the freshness of fruit (as well as vegetable) quality in the form of juice drink would continually keep remains challenging [1]

Objectives

Methods

Results

Conclusion