Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus)
The development of the innovative flavored juices by coalescing two or more distinct types of fruits is encouraged by the tremendous expansion of the juice industry. Fruit juice cocktails frequently contain high nutritional content as well as organoleptic features such as color, flavor, taste, and o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002806 |
| _version_ | 1827578546874220544 |
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| author | Md. Abdul Wazed Md. Abdul Momin Sheikh Md. Akhtaruzzaman Md. Shihabul Awal N.H.M. Rubel Mozumder |
| author_facet | Md. Abdul Wazed Md. Abdul Momin Sheikh Md. Akhtaruzzaman Md. Shihabul Awal N.H.M. Rubel Mozumder |
| author_sort | Md. Abdul Wazed |
| collection | DOAJ |
| description | The development of the innovative flavored juices by coalescing two or more distinct types of fruits is encouraged by the tremendous expansion of the juice industry. Fruit juice cocktails frequently contain high nutritional content as well as organoleptic features such as color, flavor, taste, and overall attractiveness of various fruits. The use of different heat treatments and storage temperatures on single juice has previously been extensively researched, however, only a limited study has been performed on a juice cocktail. Therefore, the effect of pasteurization temperature (60 °C and 90 °C) and storage temperature (4 °C and 25 °C) on physicochemical, microbial, and sensory properties of pineapple-mango juice cocktail was investigated. Standard procedures were used to determine physicochemical, microbiological, and sensory characteristics. The results of the study demonstrated a slight increase in TSS, acidity, and cloud stability during storage, while a gradual decrease in vitamin C, pH, total sugars, and Lovibond color. The S4 sample that was pasteurized at 60 °C for 20 min and maintained at 4°C storage temperature retained more vitamin C, acidity, and total sugar than the other samples. According to the microbiological data, the total viable count in the fruit juice cocktail samples varied from 3.42 × 102 to 8.5 × 107, and after two months of storage, the bacterial load in sample S4 increased from 3.52 × 102 to 5.5 × 103. The sensory evaluations revealed that all of the samples were widely accepted, with sample S4 having the greatest overall acceptance owing to the cocktails color, flavor, and taste. Therefore, this study demonstrates that perishable fruits may be turned into appealing juice cocktails, increasing the sensory characteristics and hence the products escalation value. These findings also promote the development of a healthy and nutritious, fruit-based juice cocktail. |
| first_indexed | 2024-03-08T21:49:05Z |
| format | Article |
| id | doaj.art-6057555c07444fa09b55e26a751102da |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-08T21:49:05Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-6057555c07444fa09b55e26a751102da2023-12-20T07:37:21ZengElsevierJournal of Agriculture and Food Research2666-15432023-12-0114100773Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus)Md. Abdul Wazed0Md. Abdul Momin Sheikh1Md. Akhtaruzzaman2Md. Shihabul Awal3N.H.M. Rubel Mozumder4Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshInstitute of Nutrition and Food Science, Dhaka University, Dhaka, BangladeshDepartment of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, BangladeshDepartment of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh; Corresponding author. Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh.The development of the innovative flavored juices by coalescing two or more distinct types of fruits is encouraged by the tremendous expansion of the juice industry. Fruit juice cocktails frequently contain high nutritional content as well as organoleptic features such as color, flavor, taste, and overall attractiveness of various fruits. The use of different heat treatments and storage temperatures on single juice has previously been extensively researched, however, only a limited study has been performed on a juice cocktail. Therefore, the effect of pasteurization temperature (60 °C and 90 °C) and storage temperature (4 °C and 25 °C) on physicochemical, microbial, and sensory properties of pineapple-mango juice cocktail was investigated. Standard procedures were used to determine physicochemical, microbiological, and sensory characteristics. The results of the study demonstrated a slight increase in TSS, acidity, and cloud stability during storage, while a gradual decrease in vitamin C, pH, total sugars, and Lovibond color. The S4 sample that was pasteurized at 60 °C for 20 min and maintained at 4°C storage temperature retained more vitamin C, acidity, and total sugar than the other samples. According to the microbiological data, the total viable count in the fruit juice cocktail samples varied from 3.42 × 102 to 8.5 × 107, and after two months of storage, the bacterial load in sample S4 increased from 3.52 × 102 to 5.5 × 103. The sensory evaluations revealed that all of the samples were widely accepted, with sample S4 having the greatest overall acceptance owing to the cocktails color, flavor, and taste. Therefore, this study demonstrates that perishable fruits may be turned into appealing juice cocktails, increasing the sensory characteristics and hence the products escalation value. These findings also promote the development of a healthy and nutritious, fruit-based juice cocktail.http://www.sciencedirect.com/science/article/pii/S2666154323002806Juice cocktailFruitsProcessingQuality evaluationShelf life |
| spellingShingle | Md. Abdul Wazed Md. Abdul Momin Sheikh Md. Akhtaruzzaman Md. Shihabul Awal N.H.M. Rubel Mozumder Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) Journal of Agriculture and Food Research Juice cocktail Fruits Processing Quality evaluation Shelf life |
| title | Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) |
| title_full | Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) |
| title_fullStr | Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) |
| title_full_unstemmed | Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) |
| title_short | Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus) |
| title_sort | quality evaluation and shelf life analysis of fruit juice cocktail containing mango mangifera indica and pineapple ananas comosus |
| topic | Juice cocktail Fruits Processing Quality evaluation Shelf life |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323002806 |
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