Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

Abstract

This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiological quality and low risk of physicochemical deterioration. During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%) and temperature (140 and 160°C) were evaluated. The PP addition decreased expansion and luminosity; while increasing redness of the extrudates compared to the control (0% pomace/14% moisture/140°C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect (p>0.05) of 10.5% PP addition on the extrudates, indicating that, at this level, PP could be added without affecting the properties of the final extruded product.

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

“…Lower density and higher expansion are considered as favorable characteristics of extruded products. The GP levels effect on the unit density, are opposite to those found for extruded product of barley flour with GP [16], and corn flour with pineapple pomace [28], which could be due to the unique physical properties of GP and cornstarch.…”

“…Color: Color measurements were performed on milled extruded samples from all the trials, using a CM-5 spectrophotometer (Konica Minolta, NJ, USA) according to the method reported previously [28]. The color was recorded using a Hunter color scale as the mean of three L*, a*, and b* readings, where L* indicates lightness, a* indicates redness, and b* indicates yellowness.…”

“…Briefly, 200 µl of the extracts were mixed with 12.5 µl of Folin-Ciocalteu reagent and then 37.5 µl 20% Na 2 CO 3 in a 96-well legumes, fruits, and vegetables [23]. Studies on the incorporation of pomace into extruded products showed that increased pomace levels beyond a certain level had negative effect on the expansion quality [16,17,20,27,28]. However, recent studies indicated that carrot and cherry pomace incorporation into cornstarch extrudates resulted in better expansion and nutritional quality [18,19].…”

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

“…OAC was comparable with those found in the literature for pineapple pomace (Selania et al, 2014) and pear pomace (Aguedo et al, 2012). AP had 3.4 ml/ g SC.…”

“…When comparing the WAC reported in our study with other fruit pomaces it is comparable with AP (1.62-1.87 g water/g sample) (Figuerola et al, 2005) and lower than peach pomace (9.2-12.1 g water/g sample) (Grigelmo-Miguel et al, 1999a) and pineapple pomace (5.32g water/g sample) (Selania et al, 2014). These differences could be due to fruit species and processing methods.…”