Standardization of recipe of pineapple RTS flavoured with spices

Introduction

Fruits are essential in a healthy diet due to the immense health benefits Fruit beverages such as RTS are becoming increasingly popular in comparison to synthetic drinks, evidently because of their taste, flavour and nutritive value. These are easily digestible, refreshing, thirst quencher, appetizer and superior to almost all kinds of aerated drinks, which have practically no food value. Spiced-based Pineapple Ready-to-Serve (RTS) juice offers a range of benefits that make it an appealing option for consumers. Firstly, the addition of spices enhances the flavour profile of the pineapple juice, providing a unique and intriguing taste experience. Moreover, these spices, such as ginger, black pepper, cardamom and nutmeg, and contribute their own health benefits. Ginger, for example, possess anti-inflammatory properties, while cardamom is known for its digestive benefits. By combining these spices with the natural goodness of pineapple, spiced-based RTS juice becomes not only a flavourful beverage but also a potentially functional one, offering antioxidant support, immune system reinforcement, and digestive aid. This unique blend of flavours and healthpromoting properties can set spiced-based pineapple RTS apart in the market, appealing to consumers seeking both taste and wellness benefits in their beverage choices. They provide vital vitamins, minerals, fibre and antioxidants that offer numerous health benefits. Pineapple belongs to the family Bromeliaceae, originated from the warm climates in Americas, being the main producers in Thailand, Brazil, Philippines, India and China. Pineapple juice's composition varies depending on geography, season, process and time of harvest. Its balance of sugar and acid contributes to the fruit's refreshing flavour. Pineapple is a wonderful tropical fruit having exceptional juiciness, vibrant tropical flavour and immense health benefits Fruit beverages such as RTS are becoming increasingly popular in comparison to synthetic drinks, evidently because of their taste, flavour and nutritive value. These are easily digestible, refreshing, thirst quencher, appetizer and superior to almost all kinds of aerated drinks, which have practically no food value. Spiced-based Pineapple Ready-to-Serve (RTS) juice offers a range of benefits that make it an appealing option for consumers. Firstly, the addition of spices enhances the flavour profile of the pineapple juice, providing a unique and intriguing taste experience. Moreover, these spices, such as ginger, black pepper, cardamom and nutmeg, and contribute their own health benefits. Ginger, for example, possess anti-inflammatory properties, while cardamom is known for its digestive benefits. By combining these spices with the natural goodness of pineapple, spicedbased RTS juice becomes not only a flavourful beverage but also a potentially functional one, offering antioxidant support, immune system reinforcement, and digestive aid. This unique blend of flavours and health-promoting properties can set spiced-based pineapple RTS apart in the market, appealing to consumers seeking both taste and wellness benefits in their beverage choices.

Materials and Methods

The present experiment was carried out in the year 2023-24 during winter at Horticulture processing lab, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G).

Material required

Pineapple fruit, spices (Ginger, Black Pepper, Cardamom and nutmeg) Glass bottle of capacity 200 ml and metal caps for storing the beverages.

Flow chart of preparation of pineapple RTS flavoured with spices

Results and Discussion

Organoleptic evaluation of freshly prepared Pineapple RTS flavoured with spices

The organoleptic evaluation of pineapple RTS flavoured with spices were recorded for the following variables i.e. colour and appearance, taste, aroma and overall acceptability, which has been presented in Table 02.

Colour and appearance

The present investigation, the maximum value of colour and appearance (9.01) was registered under the treatment (T 11 ) Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%, while the minimum value of colour and appearance (7.62) of Pineapple RTS flavoured with spices was recorded under T 0 (control) at 0 day of observation (time of preparation). The maximum value of colour and appearance recorded in the treatment T 11 (Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%) Might be due to the less non-enzymatic reaction of organic acid with sugar or oxidation of phenols, which leads to degradation of colour and appearance. Similar findings were noted by Nidhi et al. (2007) [1] bael-guava RTS.

Taste

It is evident from the result obtained under the present trial the maximum taste score (9.03) was found under the treatment (T 11 ) Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%, while the minimum taste score (7.58) of Pineapple RTS flavoured with spices was recorded under T 0 (control) at 0 day of observation. The maximum taste scored recorded in the treatment T 11 (Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%). Might be due to the less non-enzymatic reaction of organic acid with sugar or oxidation of phenols, which leads to degradation of taste. The other possible reasons could be the less loss of volatile aromatic substances responsible for taste. The results of the present study are corroborated with the findings of Nath and Yadav (2002) [2] in ginger-kinnow blended and Sonker et al. (2018) [5] in pineapple RTS.

Aroma

It is apparent from the result obtained under the present trial that the maximum score for aroma (9.10) was registered under the treatment (T 11 ) Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%, while the minimum score for aroma (7.59) of Pineapple RTS flavoured with spices was recorded under T 0 (control) at 0 day after storage (time of preparation). The maximum score for aroma might be due to the less nonenzymatic reaction of organic acid with sugar or oxidation of phenols, which leads to degradation of aroma. The other possible reasons could be the less loss of volatile aromatic substances responsible for aroma. The present findings are in close agreements with the findings recorded by Mandal and Pathak (2005) [3] in phalsa juice and Meena et al. (2017) [4] in aonla juice.

Overall acceptability

As per the data shown in Table 4.3.1 revealed that the maximum value of overall acceptability score (9.03) was registered under the treatment (T 11 ) Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%, while the minimum value of overall acceptability score (7.52) of Pineapple RTS flavoured with spices was enrolled under T 0 (control) at 0 day of storage (Time of preparation).

It might be due to the less nonenzymatic reaction of organic acid with sugar or oxidation of phenols which leads to degradation of overall acceptability. The other possible reasons could be the less loss of volatile aromatic substances responsible for overall acceptability. The results of the present investigation have been correspondent with the findings of Kumar et al. (2009) [6] in aonla-pineapple nectar and Lalit et al. (2014) [7] in guava nectar.

Conclusion

On the basis of research findings we may be concluded that "standardization of recipe of Pineapple RTS flavoured with spices" Based on the findings, the treatment T 11 (Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%) was best recipe with respect to chemical and organoleptic characters as it was preferred most by the panel. Thus, it can be concluded that treatment T 11 (Pineapple Juice 10% + Ginger 2% + Black Pepper 2% + Cardamom 2%) was preferred and can be marketed as commercial products.

References

1. Nidhi GR, Singh R, Rana MK. Changes in chemical components of RTS bael-guava blended beverages during storage. J Food Sci Technol. 2007;45(4):378380.
2. Nath A, Yadav DS. Standardization of Ginger-Kinnow blended beverages from Kinnow Mandarin juice. Indian J Citriculture. 2002;1:189-192.
3. Mandal P, Pathak S. Studies on blending of pineapple juice with different ratios of phalsa juice for preparation of nectar beverage. Orissa J Hortic. 2005;33:65-68.
4. Meena VS, Yadav VS, Nambi VE, Sharma PC, Jalgaonkar K, Gupta RK. Influence of process factors on antioxidant and chemical properties of blended aonla (Emblica officinalis Gaertn.) juice and its quality retention during storage. Int J Chem Stud. 2017;5(6):2082-2089.
5. Sonker S, Chaudhary AK, Chauhan AK, Alsebaeai MA. Fortification of functional value of pineapple Ready-toServe beverage by the addition of Amla and Giloy. Int J Food Sci Nutr. 2018;3(1):48-51.
6. Kumar S, Godara RK, Singh D. Preparation of nectar from aonla-pineapple blend and its storage study. Haryana J Hortic Sci. 2009;38(3&4):213-215.
7. Lalit MB, Ahmad T, Senapati AK, Pandit PS. Evaluation of quality attributes during storage of guava nectar cv. Lalit from different pulp and TSS ratio. J Food Process Technol. 2014;5(5):329.