Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

Kayode Joel Taiwo; Oyetunji Olayiwola Akinola; Abiodun Aderoju Adeola; Margaret Meka Mosimabale; Adenike Oyebola Akinyemi; Peter Owigbo Opreh; Deborah Ekpenyobhiele Enwerem

doi:doi:10.11648/j.jfns.20221003.12

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, Peter Owigbo Opreh, Deborah Ekpenyobhiele Enwerem

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 3)

Received: 13 March 2022 Accepted: 7 April 2022 Published: 12 May 2022

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Abstract

Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.

Published in	Journal of Food and Nutrition Sciences (Volume 10, Issue 3)
DOI	10.11648/j.jfns.20221003.12
Page(s)	62-69
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Watermelon, Golden Melon, Pineapple, Juice Spiced, D-Optimal

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APA Style

Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, et al. (2022). Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. Journal of Food and Nutrition Sciences, 10(3), 62-69. https://doi.org/10.11648/j.jfns.20221003.12

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ACS Style

Kayode Joel Taiwo; Oyetunji Olayiwola Akinola; Abiodun Aderoju Adeola; Margaret Meka Mosimabale; Adenike Oyebola Akinyemi, et al. Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. J. Food Nutr. Sci. 2022, 10(3), 62-69. doi: 10.11648/j.jfns.20221003.12

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AMA Style

Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, et al. Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. J Food Nutr Sci. 2022;10(3):62-69. doi: 10.11648/j.jfns.20221003.12

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@article{10.11648/j.jfns.20221003.12,
  author = {Kayode Joel Taiwo and Oyetunji Olayiwola Akinola and Abiodun Aderoju Adeola and Margaret Meka Mosimabale and Adenike Oyebola Akinyemi and Peter Owigbo Opreh and Deborah Ekpenyobhiele Enwerem},
  title = {Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {3},
  pages = {62-69},
  doi = {10.11648/j.jfns.20221003.12},
  url = {https://doi.org/10.11648/j.jfns.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.12},
  abstract = {Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.},
 year = {2022}
}

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TY - JOUR
T1 - Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger
AU - Kayode Joel Taiwo
AU - Oyetunji Olayiwola Akinola
AU - Abiodun Aderoju Adeola
AU - Margaret Meka Mosimabale
AU - Adenike Oyebola Akinyemi
AU - Peter Owigbo Opreh
AU - Deborah Ekpenyobhiele Enwerem
Y1 - 2022/05/12
PY - 2022
N1 - https://doi.org/10.11648/j.jfns.20221003.12
DO - 10.11648/j.jfns.20221003.12
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 62
EP - 69
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20221003.12
AB - Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.
VL - 10
IS - 3
ER -

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Author Information

Kayode Joel Taiwo

Food Science & Technology Department, Federal University of Agriculture, Abeokuta, Nigeria
Oyetunji Olayiwola Akinola

Nutrition and Dietetics Department, Federal Polytechnic, Ede, Nigeria
Abiodun Aderoju Adeola

Food Science & Technology Department, Federal University of Agriculture, Abeokuta, Nigeria
Margaret Meka Mosimabale

Nutrition and Dietetics Department, Federal Polytechnic, Ede, Nigeria
Adenike Oyebola Akinyemi

Dietetics Department, Osun State University Teaching Hospital, Osogbo, Nigeria
Peter Owigbo Opreh

Seventh-Day Adventist Hospital, Ile-ife, Nigeria
Deborah Ekpenyobhiele Enwerem

Nutrition and Dietetics Department, Federal Polytechnic, Ede, Nigeria

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Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, et al. (2022). Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. Journal of Food and Nutrition Sciences, 10(3), 62-69. https://doi.org/10.11648/j.jfns.20221003.12

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Kayode Joel Taiwo; Oyetunji Olayiwola Akinola; Abiodun Aderoju Adeola; Margaret Meka Mosimabale; Adenike Oyebola Akinyemi, et al. Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. J. Food Nutr. Sci. 2022, 10(3), 62-69. doi: 10.11648/j.jfns.20221003.12

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AMA Style

Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, et al. Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger. J Food Nutr Sci. 2022;10(3):62-69. doi: 10.11648/j.jfns.20221003.12

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@article{10.11648/j.jfns.20221003.12,
  author = {Kayode Joel Taiwo and Oyetunji Olayiwola Akinola and Abiodun Aderoju Adeola and Margaret Meka Mosimabale and Adenike Oyebola Akinyemi and Peter Owigbo Opreh and Deborah Ekpenyobhiele Enwerem},
  title = {Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {3},
  pages = {62-69},
  doi = {10.11648/j.jfns.20221003.12},
  url = {https://doi.org/10.11648/j.jfns.20221003.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221003.12},
  abstract = {Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.},
 year = {2022}
}

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