Development and evaluation of turmeric: Ginger based pineapple drinks and food flavourings

Turmeric and ginger were processed into flours, combined in the ratios 9:1, 4:6 and 7:3(w/w) and used as spice for preparing fried rice. Extracts of pineapple, turmeric and ginger were also made and blended in the ratios 13:6:1, 6:3:1 and 4:3:3( v/v) to prepare turmeric: ginger-flavoured pineapple drinks. The pH and total soluble solid contents of the drinks were determined and sensory evaluation of the drinks and fried rice samples were carried out. The drinks prepared from the turmeric, ginger and pineapple extracts in the ratios 6:3:1 and 4:3:3 were acceptable to the Taste Panelists and these drinks were found to be as good as the commercial pineapple drink used as standard. The acidity and total solids contents levels of the drinks also compared favourably with that of the standard drink. There were no significant differences (P>0.05) among the turmeric: ginger-spiced fried rice samples with respect to colour, taste, aroma and general acceptability, and they were found as acceptable as the curried sample used as control. A combination of turmeric and ginger in the right proportions is recommended as flavouring and preservative for pineapple fruit drinks and a suitable spice for fried rice and other cereal foods.

Author(s): E. N. Ekeledo, R. M. Omodamiro and E. Oti

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