Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends
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 70...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50517/ http://psasir.upm.edu.my/id/eprint/50517/1/%2815%29%20IFRJ-161077%20Shamsudin.pdf |
| _version_ | 1848851577568231424 |
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| author | Kamarul Zaman, A. A. Shamsudin, Rosnah Mohd Adzahan, Noranizan |
| author_facet | Kamarul Zaman, A. A. Shamsudin, Rosnah Mohd Adzahan, Noranizan |
| author_sort | Kamarul Zaman, A. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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). |
| first_indexed | 2025-11-15T10:24:24Z |
| format | Article |
| id | upm-50517 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:24:24Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-505172017-02-28T11:02:43Z http://psasir.upm.edu.my/id/eprint/50517/ Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends Kamarul Zaman, A. A. Shamsudin, Rosnah Mohd Adzahan, Noranizan 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). Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50517/1/%2815%29%20IFRJ-161077%20Shamsudin.pdf 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 http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(15)%20IFRJ-161077%20Shamsudin.pdf |
| spellingShingle | Kamarul Zaman, A. A. Shamsudin, Rosnah Mohd Adzahan, Noranizan Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title | Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title_full | Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title_fullStr | Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title_full_unstemmed | Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title_short | Effect of blending ratio on quality of fresh pineapple (Ananas comosus L.) and mango (Mangifera indica L.) juice blends |
| title_sort | effect of blending ratio on quality of fresh pineapple (ananas comosus l.) and mango (mangifera indica l.) juice blends |
| url | http://psasir.upm.edu.my/id/eprint/50517/ http://psasir.upm.edu.my/id/eprint/50517/ http://psasir.upm.edu.my/id/eprint/50517/1/%2815%29%20IFRJ-161077%20Shamsudin.pdf |