Title
Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream
Author
Tortoe, C.
Johnson, P.N.T.
Slaghek, T.
Miedema, M.
Timmermans, T.
Publication year
2013
Abstract
A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollu- tion is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic side- stream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evalu- ated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corre- sponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P < 0.05) of the sensory properties for appearance, colour, aroma, taste, texture, crust, mouthfeel and overall acceptance. Notably, cake and bread with incorporated OSPS of 15% MD2 and 5% Sugar loaf was more acceptable.
Subject
ELSS - Earth, Life and Social Sciences
Life
Healthy Living
Food and Nutrition
Physicochemical
Sensory
Proximate
Organic Side-Stream
Pineapple
Syrup
FI - Functional Ingredients
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http://resolver.tudelft.nl/uuid:4493d943-9ab3-420f-9688-586d5cf59c09
DOI
https://doi.org/10.4236/fns.2013.42023
TNO identifier
529134
Source
Food and Nutrition Sciences, 4 (4), 163-168
Document type
article