PDF(Pubmed)
Abstract：
Beverage mixtures based on pineapple juice (80-100%), with varying concentrations of turmeric (0-20%) and ginger (0-20%) juice were developed. The pineapple juice alone exhibited a total soluble solid (TSS) content of 15.90-16.03 °Brix. The total polyphenols content (TPC) varied between 0.32 and 1.79 mg GAE/mL, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was between 40.56% and 86.19% and correlated with the TPC and curcumin and other curcuminoids. The formulations with a high pulp content showed a significantly higher TPC and greater DPPH inhibition than those with a low pulp content. Turmeric and ginger with a high amount of pulp had a higher abundance of volatile compounds. Significant differences were observed by the panelists in the taste and mouthfeel attributes and the low-pulp juices were associated with increased palatability due to the better mouthfeel, higher sweetness, and decreased bitterness, pepperiness, pulpiness, and spiciness. The pineapple juice mixtures with 10% turmeric juice and 10% or less ginger juice were most preferred by sensory panelists.
摘要：
基于菠萝汁的饮料混合物（80-100％），开发了不同浓度的姜黄（0-20％）和生姜（0-20％）汁。单独的菠萝汁表现出15.90-16.03°白利糖度的总可溶性固体(TSS)含量。总多酚含量（TPC）在0.32至1.79mgGAE/mL之间变化，1,1-二苯基-2-吡啶酰肼（DPPH）的抑制作用在40.56％至86.19％之间，与TPC，姜黄素和其他姜黄素相关。具有高纸浆含量的制剂显示出比具有低纸浆含量的制剂显著更高的TPC和更大的DPPH抑制。果肉含量高的姜黄和生姜的挥发性化合物含量较高。小组成员在味道和口感属性上观察到显着差异，并且由于口感更好，低浆汁与适口性增加相关。更高的甜度，减少了苦味，辣味，纸浆,和辣味。感官小组成员最优选具有10%姜黄汁和10%或更少的姜汁的菠萝汁混合物。
