文章基本信息

标题：Functional and Quality Characteristics of Ginger, Pineapple, and Turmeric Juice Mix as Influenced by Blend Variations
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作者：Akama Friday Ogori ; Julius Amove ; Precious Aduloju 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：3
页码：525
DOI：10.3390/foods10030525
出版社：MDPI Publishing
摘要：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.
关键词：ginger; pineapple; turmeric; juice mix; physicochemical properties; microbiological quality; sensory attributes ginger ; pineapple ; turmeric ; juice mix ; physicochemical properties ; microbiological quality ; sensory attributes