Quality attributes of fresh pineapple-mango juice blend during storage

Shamsudin R., . and Zulkifli N. A., . and Kamarul Zaman A. A., . Quality attributes of fresh pineapple-mango juice blend during storage. pp. 141-149. ISSN 2231-7546

Blending or mixing two or more of fruit juices is able to improve the quality of juices as compared to single flavour. Pineapple and mango are among the popular tropical fruits in Malaysia. Despite the massive production of pineapple in Malaysia utilisation of pineapple as a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with mango is believed to overcome this issue. Nevertheless suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for 25 days of refrigerated storage (4 2C). Physicochemical (colour pH titratable acidity and total soluble solid) and nutritional (vitamin C total phenolic content and total antioxidant content) properties of fresh pineapple-mango juice blends of ratio 80 pineapple with 20 mango (R80:20) and 50 pineapple with 50 mango (50:50) were determined throughout 25 days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better qualities in term of colour (lightness chroma hue and browning index) chemical composition and nutritional content.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(01)%202020/15%20-...

Abstract

Blending or mixing two or more of fruit juices is able to improve the quality of juices as compared to single flavour. Pineapple and mango are among the popular tropical fruits in Malaysia. Despite the massive production of pineapple in Malaysia utilisation of pineapple as a juice remains unpopular due to its exotic and strong flavour. Blending of pineapple with mango is believed to overcome this issue. Nevertheless suitable blending ratios play important role in the end product quality. The present work aims to determine the physicochemical and nutritional quality of fresh blended pineapple-mango juice at different blending ratios for 25 days of refrigerated storage (4 2C). Physicochemical (colour pH titratable acidity and total soluble solid) and nutritional (vitamin C total phenolic content and total antioxidant content) properties of fresh pineapple-mango juice blends of ratio 80 pineapple with 20 mango (R80:20) and 50 pineapple with 50 mango (50:50) were determined throughout 25 days of storage. Pineapple-mango juice blends at blending ratio of R80:20 exhibited better qualities in term of colour (lightness chroma hue and browning index) chemical composition and nutritional content.

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Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Mangoes
AGROVOC Term:	Fruit juices
AGROVOC Term:	Quality
AGROVOC Term:	Blending
AGROVOC Term:	Storage
AGROVOC Term:	Mixing
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Statistical analysis
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8981

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