ABSTRACT
A blend of pineapple (90%) ginger (5%) and date nut (5%) juice was mixed respectively to develop a new fruit drink with health benefits. The juice blend without spice extract was used as reference sample. Sample where analyzed for sugar, pH, total titratable acidity, total soluble solid, density, vitamin B1,vitamin B3,vitamin B6,vitamin C, vitamin E, iron, phorsphorus, manganese, magnesium, potassium. The moisture content ranged from 82.62 – 87.62%. Sample A had the least value (82.62%) while sample E had the highest value (87.62%). However, the protein contents of the samples were generally low. The total soluble solid tends to increase with increase in the addition of ginger to the juice. High TSS indicates that the fruit has high level of simple sugar inherent. However, juices blended or beverages with less than 7 °Brix are categorized as weak and watery juices (excess water in the juice). TSS is a good assessment of sweetness. The iron ranged from 0.32 – 13.05 mg/100g. Sample E had the least value (0.32 mg/100g) while sample A had the highest value (13.05 mg/100g).There were no observable fungal growth on samples A and F. Number of factors is responsible for contamination of fruit juice. Most fruit contain bacterial count, due to improper handling and washing of fruits before use can add bacterial and microorganism to the juice been produced and leading to contamination colour had a score ranged from 6.6 – 8.35. Sample E had the least score (6.6) while sample A had the highest score. Clarity had a score ranged from 6.55 – 8.25. Sample D had the least score (6.55) while sample A had the highest score (8.25).
TABLE
OF CONTENTS
Title
page i
Declaration ii
Certification iii
Dedication iv
Acknowledgment
v
Table
of contents vi
List of
tables x
List of
figure xi
List of
plate xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1:1.
Background information 1
1.2. Statement
of the problem 4
1.3.
Justification for the study 5
1.4.
Objectives of the study 5
CHAPTER 2: LITERATURE REVIEW
2.1 Fruit juice 6
2.1.1
Health benefits of fruit juices 8
2.2.
Pineapple (Ananas comosus) 9
2.2.1
Nutritional composition of pineapple juice 11
2.2.2
Health benefits of pineapple 12
2.2.3
Functional benefits of pineapple
vi
2.3 Ginger 16
2.3.1.
Nutrient composition of ginger 18
2.3.2.
Health benefits of ginger 19
2.3.3.
Uses of ginger 22
2.4. Date 24
2.4.1. Nutritional
composition of date 25
2.4.2. Health
benefit of date 26
2.4.3 Uses of
dates 26
CHAPTER
3: MATERIALS AND METHODS
3.1. Materials 28
3.2. Preparation
of raw material for the production of ginger-date pineapple juice 28
3.2.1. Preparation
of ginger date pineapple juice 28
3.3. Methods of analysis
31
3.3.1. Physicochemical Determination 31
3.3.1.1.
Determination of PH 31
3.3.1.2.
Determination of total soluble solids (TSS) 31
3.3.1.3.
Determination of Titratable acidity 31
3.3.1.4.
Determination of Brix acid ratio 32
3.3.1.5.
Determination of density 32
3.3.2. Vitamin determination of ginger, date and pineapple juice 32
3.3.2.1.
Determination of vitamin B1 (Thiamine) 32
3.3.2.2.
Determination of vitamin B3 (Niacin)
33
3.3.3.3. Determination
of vitamin B6 33
3.3.3.4.
Determination of vitamin C (Ascorbic
acid) 34
3.3.3.5.
Determination of vitamin E 34
3.3.4. Mineral determination of ginger -date pineapple juice 35
3.3.4.1.
Determination of potassium 35
3.3.4.2.
Determination of manganese 36
3.3.4.3.
Determination of magnasium
36
3.3.4.4.
Determination of phosphorus 37
3.3.4.5.
Determination of iron 37
3.3.5.
Microbiological Analysis of pineapple date 38
3.3.6. Sensory properties of ginger-date pineapple juice. 38
3.4. Experimental
design 38
3.5. Statistical
analysis
39
CHAPTER
4: RESULTS AND DISCUSSION
4.1. Samples of
raw materials
40
4.2. Proximate
composition of the fruit juice samples 41
4.3.
Physicochemical properties of the fruit juice samples 44
4.4. Mineral
content of the fruit juice samples
47
4.5. Vitamin
contents of the fruit juice samples
50
4.5. Microbial results
of the fruit juice samples
53
4.6. Sensory
evaluation of fruit juice samples
55
CHAPTER
5: CONCLUSION AND RECOMMENDATIONS
5.1
Conclusion
57
5.2
Recommendations 57
REFERENCES
LIST
OF TABLES
Table 3.1 Formulation of ginger date pineapple juice samples 29
Table
4.1 Proximate composition of the fruit juice samples
42
Table
4.2 Physicochemical properties of the fruit juice samples 45
Table
4.3 Mineral content of the fruit juice samples
48
Table
4.4 Vitamin contents of the fruit juice samples
51
Table
4.5 Microbial results of the fruit juice samples
54
Table
4.6 Sensory evaluation of fruit juice samples
56
LIST OF FIGURES
Fig
3.1:Flow chart for the production of ginger-date pineapple juice 30
LIST
OF PLATES
Plate
1: Ginger Rhizome 40
Plate
2: Pineapple 40
Plate
3: Date 40
CHAPTER 1
INTRODUCTION
1.1
Background of the study
Functional
foods are products that contain various biologically active compounds and which
consumed in a current diet, contribute to maintaining the optimal state of
physical and mental health of the population (Butnatiu and Sarac, 2019). Functional
foods can be considered to be those whole, fortified, enriched or enhanced
foods that provide health benefits beyond the provision of essential nutrients
(e.g., vitamins and minerals), when they are consumed at efficacious levels as
part of a varied diet on a regular basis (Hasler, 2002). Functional foods are
natural or processed foods which are effective, and non-toxic, provide a clinically
proven and documented health benefit for the prevention, management, or
treatment of chronic disease (Martirosyan and Singh, 2015).
Functional
foods are consumed in the normal diet and contain biologically active compounds
with potential to improve health or to reduce the risk of diseases. Functional
foods include foods containing minerals, vitamins, fatty acids, dietary fiber, foods with
the addition of biologically active substances such as antioxidants and
probiotics (Butnatiu and Sarac, 2019). A fruit product that is non-alcoholic,
ready to drink and which contains herbs, spices, vitamins, minerals, amino
acids or additional raw fruit or vegetable ingredients in its formulation can be
referred to as a functional drink (Wiki, 2009; 2011a).
Non-alcoholic
beverages, especially fruit drinks play a very important role on the diets of
people in both developed and developing countries. These beverages are regarded
as after meal drinks or refreshing drinks during the dry season in rural and urban
centres. Fruits such as oranges and pineapples have been used as the main raw
materials in these beverages (Osuntogun and Aboaba, 2004). Recently, consumers’
demands have changed considerably with the realisation that foods and drinks
(especially spiced fruit drink) contribute directly to good health. The increasing
demand for such drinks can be explained by the increasing cost of healthcare, the
steady increase in the life expectancy and the desire of older people to
improve their health (Mollet and Rowland, 2002).
Today,
drinks are not intended to only satisfy thirst and to provide necessary nutrients
for humans but also to prevent nutrition-related disease and improve physical
and mental well-being of the consumers thus its function as functional drinks
(e.g. spiced fruit drinks) play an outstanding role (Roberfroid, 2000; Menrad,
2003).
Juice
extract of tropical fruits have gained global relevance for their health
benefits. The common ones include banana, guava, grape, orange, pineapple, and
watermelon, which are readily available and relatively easy to produce alone or
as a mix and are often sold by street vendors and consumed or served fresh,
cooked or preserved in many parts of the world. Pineapple (Ananas comosus [Linn.] Merr., Bromeliaceae) possess pleasant taste
and aroma (Abbo et al., 2006; Baruwa,
2013). The succulent fruit is perishable and seasonal but contains sugar, protein-digesting
enzyme, bromelain, and good amounts of citric and malic acids as well as
vitamins, which contributes to its flavour (Joy, 2010; Hemalatha and Anbuselvi,
2013). The average composition of pineapple juice varies depending on
geography, season, process and time of harvest (FAO, 2004).
The
pineapple tree belongs to the Bromeliaceae family. Its fruit can be processed
into several products such as canned pineapple slice, pineapple pulp, dried pineapple,
pasteurized pineapple juice, and concentrate. The fresh pineapple juice is a
popular product due to its pleasant aroma, flavor, and numerous functional
proper ties (Rattanathanalerk et al.,
2005). The pineapple juice satisfies the “5 A Day” dietary requirement of
fruits and vegetables set by many health agencies (FAO, 2001).
There
are different types of pineapple juice available in the market. Some
single-strength juice is obtained from pineapple parts that are squeezed with
the help of mills and screw presses. Other types include juice from
concentrate, blended juice with other fruits, clear juice, and many others. Approximately,
10%–25% of pineapple juice is obtained from canning industry, which is not
suitable for the production of single-strength or concentrate juice, due to its
high acidity (Sairi et
al., 2004).
The acidity is neutralized by adding sweetening agents or by employing a
variety of processing techniques (Sairi et al., 2004). The pineapple juice is processed
by many advanced processing techniques to reduce bacterial contamination with
improved shelf life and preservation of antioxidant compounds, vitamins, and
minerals. Pasteurization, ultra filtration, high-pressure homogenization,
ultraviolet irradiation, reverse osmosis, freeze drying, and many other
techniques are used to improve the quality of pineapple juice (Rattanathanalerk
et al., 2005; Laorko
et al., 2010; Zheng and Lu, 2011; Costa
et al., 2013; Shamsudin et al., 2013).
Pineapple
juice is widely consumed by both adult and children. Pineapple juice is a
non-alcoholic drink and the demand continues to rise mainly due to increasing
consumer awareness of its health benefits. Pineapple juice has approximate
composition of 81.2-86.2% moisture, 13-19%total soluble solid of which sucrose,
glucose and fructose are the main components, 0.4%Fibre and rich source of
vitamin C (Dull, 2000). Lipids and nitrogenous compounds constitute about 0.2%.
Pineapple juice has anestimatedpHrangeof3.7-4.5 and titratable acidity of less
than 1.2 (Frazier and Westhoff, 1995). Raw pineapple juice is an excellent
source of calcium, potassium, magnesium and manganese. Pineapple juice if not refrigerated
has a very short shelf life. The traditional method of preparation exposes the juice
to microbial contamination through various means. (Olubukola et al., 2011).
Pineapple
is a fruit that mainly contains water, carbohydrates, sugars, vitamins A, C and
beta carotene. It contains low amounts of protein, fat, ash and fiber and antioxidants
namely flavonoids in addition to citric and malic acids and moderate amounts of
ascorbic acid. Its fruit can be processed into several products such as canned
pineapple slice, pineapple pulp, dried pineapple, pasteurized pineapple juice,
and concentrate. (Tortoe et al.,
2013).
Ginger
(Zingiber officinale Roscoe) is a
flowering plant with fleshy rhizome, is wildly used as a spice or a folk
medicine. Spices such as ginger have been historically used to improve colour
and flavour of different foods and drinks and they also possess preservative
quality. Since synthetic preservatives/flavourings have toxicological effects,
there is need to search for effective preservatives from natural spices and
herbs, hence the use of ginger in the drink. (Ekeledo et al., 2013).
Date
(Phoenix dactylifera L.) plays a
major role in the nutritional status, thus we seek to explore the potential of
date in fruit juice to help in preventing cancer and therapeutics. Date can be
eaten fresh, dried or in various processed forms. Dates can be used in cereal,
pudding, bread, pressed cakes, cookies, candy bars, ice cream etc. Dates are
high-energy food sources with 72% and 88% sugar content at maturity (Bibi et al., 2015).
1.2 Statement of the problem
Fruit
juice is widely consumed by Children and Adults around the World but nowadays
fruit juice does not contain the whole nutrients and bioactive compounds in
their right proportion and these bioactive compounds are needed in the body hence
they are spiced with other fruits to add more nutrient to the juice. Functional
drinks like ginger-date pineapple juice are meant to be taken as part of the
regular diet.
Hence,
there is need to evaluate the chemical composition, sensory properties of ginger-date
pineapple juice.
1.3 Justification
Pineapple
juice contains a variety of minerals, especially manganese, as well as amino
acids, various sugars, vitamins, and polyphenols. It is considered as a
functional drink due to its health promoting properties and has anti-inflammatory,
antiatherosclerotic, antiaging, and many other healing proper ties. The
pineapple juice contains phenolic acids such as p-coumaric acid, caffeic acid,
ferulic acid, sinapic acid, p-coumaroylquinic acid, feruloyl glucose,
p-hydroxybenzoic acid, phydroxybenzaldehyde and syringic acid. Pineapple juice
and its blended formulations are used for their unique taste and aroma
attributes; however, these are also a good source of dietary antioxidants and
contribute significantly to daily dietary requirements. Production of ginger-date
pineapple juice will reduce the cause of cancer because pineapple drink
contains nutrients that prevent cancer.
Date
and ginger rhizome in the pineapple will enhance the flavour and taste of the
fruit juice and also help in the preservation of the juice because ginger
contains preservative properties making it generally accepted by the consumers.
1.4 Objectives of the study
The main objective of this study is to evaluate the effect
of ginger rhizome and date nut addition on physicochemical and sensory properties
of pineapple juice.
The Specific objectives include:
i. To produce pineapple juice.
ii. To spice the pineapple juice with ginger and date fruit.
iii. To evaluate the chemical properties of spiced pineapple
juice.
iv. To evaluate the sensory properties of spiced pineapple
juice.
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