Citation
Kamarul Zaman, A. A. and Shamsudin, Rosnah and Mohd Adzahan, Noranizan
(2016)
Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends.
International Food Research Journal, 23 (suppl.).
S101-S106.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
Quality and alimental contents of single fruit juice can be ameliorated through mixing or blending process with other fruit juices. Pineapple and mango are the most popular tropical fruits in Malaysia with good characteristic taste. Color properties of pineapple and mango juice blends at ratio of 70P:30M; 50P:50M; 30P:70M was evaluated in term of L*, a*, b* hue, Chroma, color difference (ΔE). Blends ratio 70P:30M juice give the best color performance in terms of hue, chroma and ΔE. Physicochemical properties of juice blends ratio of 70P:30M also give more perishable results of pH (4.32) titratable acidity (0.66% malic acid), total soluble solid (13.67), vitamin C (54.25 mg ascorbic acid/100 ml), and turbidity (438 NTU).
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/23%20(06)%202016%20supp...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering Faculty of Food Science and Technology |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Juice blends; Physicochemical properties; Fresh; Mango; Pineapple |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 28 Feb 2017 11:02 |
| Last Modified: | 28 Feb 2017 11:02 |
| URI: | http://psasir.upm.edu.my/id/eprint/50517 |
| Statistic Details: | View Download Statistic |
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