Physicochemical and sensory properties of pineapple flavoured roselle powders (original) (raw)
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Roselle drink concentrate and pineapple flavoured roselle drink concentrates were produced through the reduction of water used for extraction. This was with the additional intent of evaluating the effects of chemical preservatives (0.1% sodium benzoate and 0.01% ethylenediaminetetraacetic acid (EDTA)) on the elongation of the shelf life of roselle drink concentrate and pineapple flavoured roselle drink concentrates. These effects were investigated by determining the pH, titratable acidity (% malic acid), total soluble solids, colour intensity, vitamin C content and the sensory evaluation of the samples weekly during storage at ambient temperature for 4 weeks. Microbial analyses were also carried out on the samples before and after 4 weeks of storage. The results showed that the range of values for pH, titratable acidity, total soluble solids, colour intensity and vitamin C for all the samples were between 1.81 to 2.12, 1.26 to 1.50% malic acid, 18.60 to 23.50 ºBrix, 2.160 to 2.224 and 32.09 to 37.24 mg/100 g, respectively. There was no detectable microbial growth in any of the samples before and after storage. The sensory properties of the samples were kept throughout the storage period. The study recommends the combinatorial usage of sodium benzoate (0.1%) and EDTA (0.01%) to extend the shelf life of roselle drink and pineapple flavoured roselle drink concentrates.
Food Science & Nutrition, 2014
Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits and flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content. The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract-tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antioxidant properties were evaluated in all the roselle fruit juice blends The results for all rosellefruit blends (80% roselle to 20% roselle) showed that pH ranged between (2.35-3.32), total soluble solids (5.6-10.6 o Brix), titratable acidity (1.28-1.92 %), reducing sugars (2.95-5.55) mg/100g,. Calcium (555.3-23.4 mg/100g DM), Magnesium (213.8-11.5 mg/100g DM), Phosphorus (39.8-9.0 mg/100g DM), Sodium (2.3-5.47 mg/100g DM), Zinc (5.85-0.69 mg/100g DM), Iron (29.5-1.36 mg/100g DM), monomeric anthocyanin (493.5-118.2 mg cyanidin-3-glucoside/100g), vitamin C (40.0-86.5 mg/100g), total phenol (54.6-10.8 mg gallic acid/ 100 g) and antioxidant activity (1.80-1.37 mmol/L). Blending of tropical fruit juices with roselle extract have improved mineral composition and antioxidant properties of fruit juices as roselle is a good source of calcium, magnesium and iron. Antioxidants acts as free radical scavengers inhibit lipid peroxidation and other free radical mediated process, therefore, consumption of roselle-fruit juices with high anthocyanin will protect human body from several diseases attributed to the reactions of free radicals.
Chemical Composition and Sensory Quality of Fruit-Flavoured Roselle (Hibiscus sabdariffa) Drinks
Roselle extract was flavoured with different fruits: Orange, pineapple and apple. pH, titratable acidity, total solid, proximate, minerals and vitamin C contents of the roselle-fruit drinks were determined. Roselle-fruit drinks increased in vitamin C and mineral quality. Roselle-fruits drinks had higher acceptability than the traditional roselle (zobo) drink especially the roselle-pineapple drink in term of its taste, flavour and overall acceptability.
Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits and flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content. The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract-tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antioxidant properties were evaluated in all the roselle fruit juice blends The results for all rosellefruit blends (80% roselle to 20% roselle) showed that pH ranged between (2.35-3.32), total soluble solids (5.6-10.6 o Brix), titratable acidity (1.28-1.92 %), reducing sugars (2.95-5.55) mg/100g,. Calcium (555.3-23.4 mg/100g DM), Magnesium (213.8-11.5 mg/100g DM), Phosphorus (39.8-9.0 mg/100g DM), Sodium (2.3-5.47 mg/100g DM), Zinc (5.85-0.69 mg/100g DM), Iron (29.5-1.36 mg/100g DM), monomeric anthocyanin (493.5-118.2 mg cyanidin-3-glucoside/100g), vitamin C (40.0-86.5 mg/100g), total phenol (54.6-10.8 mg gallic acid/ 100 g) and antioxidant activity (1.80-1.37 mmol/L). Blending of tropical fruit juices with roselle extract have improved mineral composition and antioxidant properties of fruit juices as roselle is a good source of calcium, magnesium and iron. Antioxidants acts as free radical scavengers inhibit lipid peroxidation and other free radical mediated process, therefore, consumption of roselle-fruit juices with high anthocyanin will protect human body from several diseases attributed to the reactions of free radicals.
SPreparation and properties of herbal extract blended pineapple Ready To Serve (RTS)
2019
Aqueous extracts of ginger, cumin, lemongrass, mint and holy basil were blended to Pineapple Ready To Serve (RTS) beverages at 5%, 10%, 15% and 20% concentrations and quality parameters and sensory attributes of the products were analyzed. RTS blended with 5% extracts had the highest TSS, titratable acidity and preferable pH. T5 (5 % Cumin extract) recorded the highest TSS (13.2 º Brix) and acidity (0.20 %). The colour indices showed that, the normal light yellow colour of the pineapple RTS had changed to various grades of greenish yellow to brownish yellow by the addition of the herbal extracts at different concentration. In the sensory evaluation, T10 (10 % Lemon grass extract) recorded the highest overall acceptance followed by T9 (5 % Lemon grass extract) and T5 (5 % Cumin extract). Addition of cumin and lemon grass extracts at lower concentration to Pineapple RTS can form a novel beverage with improved physicochemical properties and consumer acceptance.
Physicochemical properties of tamarind and pineapple fruit pulps and powders
international food research journal, 2015
Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar spray-drying process with the addition of 10% w/v of maltodextrin. The nutritional value in terms of crude protein (0.33 - 0.60%), moisture content (4.80% - 25.31%), crude fiber (16.92 - 79.92%), and fat (0.40 - 0.63%) for both fruit pulp and powders shows a significant difference at p<0.05. Therefore the fruit powders can be developed and improved for further processing into tablets.
Food Research
Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the additio...
Food Science & Nutrition, 2014
Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated. Total soluble solids, pH, and reducing sugars increased significantly (P < 0.05) in some blends while titratable acidity decrease with increasing storage time. Vitamin C, total monomeric anthocyanins (TMA), total phenols (TPC), and antioxidant activity (ferric reducing ability of plasma, FRAP) in all roselle-fruit blends (40% roselle) decreased significantly (P < 0.05) at 28 and 4°C as storage progressed. Vitamin C in all roselle-fruit blends (40% roselle) decreased from 58-55% to 43-42% when stored at 28 and 4°C, respectively. TMA losses were 86-65% at 28°C and 75-53% at 4°C while TPC losses were 66-58% at 28°C and 51-22% at 4°C. Loss of antioxidant capacity (FRAP) was 18-46% at 28°C and 17-35% at 4°C. A principal component analysis (PCA) differentiated roselle-juice fruit blends into two clusters with two principle components PC1 and PC2, which explained 97 and 3% (blends stored at ambient temperature) and 96 and 4% (blends stored at refrigerated temperature) of the variation, respectively. PC1 differentiated roselle-guava juice blends which were characterized by vitamin C, TPC, FRAP, and pH, while PC2 from another cluster of roselle-mango and roselle-papaya juice blends and was characterized by TSS, RS, and color parameters (L* a* b*). However, TMA was the main variable with the highest effect on all roselle-fruit juice blends regardless of the storage time and temperature.
BIO web of conferences, 2022
The processing of dairy products can result in ready-to-serve or ready-to-drink products. The process of drying generally turns dairy products into powder that must first be dissolved. A randomized block design with a 3x3 factorial analysis with just two components was used in this research, factors namely factor N (pineapple juice concentration) which consisted of 3 levels, namely n 1: 10%, n2: 20%, and n3: 30%, and factor P (pectin concentration) which consisted of 3 levels, namely p1: 0.1%, p2: 0.3% and p3: 0.5%. In this research, chemical interactions including pH, vitamin C levels, and water content were reviewed. Dissolution time, insolubleness, hygroscopicity, L* a* b* color intensity, and yield quantity are characteristics of physical interactions. Organoleptic responses include color, aroma, taste, and after taste. pineapple juice's impact on the body's chemistry, physiology, and organoleptic response. Water content, pH level, dissolving rate, insoluble, color intensity, and organoleptic reaction to aftertaste are all affected by pectin concentration. Water content, vitamin C levels, and color intensity values *L and *b are all impacted by the interaction between pineapple juice concentration and pectin concentration.