Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

Abstract

A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD 2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD 2 recorded the highest moisture content with a corresponding 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 MD 2 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, MD 2 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% MD 2 and 5% Sugar loaf was more acceptable.

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

“…Tortoe et al. () reported a pH value of 3.5 for pineapple (smooth cayenne), while Silva et al. () reported a pH value of 3.86 for pineapple pulp which was within a similar range to pH for juice sample kept in dark bottle at refrigeration (4°C) temperature.…”

“…Fresh unpasteurized juices are aqueous liquids obtained from fruit or vegetable tissue usually extracted manually or mechanically from these raw materials (Nma & Ola, ; Bello, Bello Temitope, Fashola Muibat, & Afolabi, ). Juices in the human diet offer a number of benefits including antioxidants, fiber, phytonutrients, vitamins, and minerals useful in preventing disease (Serpen, ; Tortoe, Johnson, Slaghek, Miedema, & Timmermans, ; Lamport, Saunders, Butler, & Spencer, ). Because of these nutritional benefits, consumers have developed a habit of daily consumption of fresh fruits and vegetables or their juices which have positive impact on health (Bhat & Stamminger, ; Simforian, Nonga, & Ndabikunze, ).…”

The Effect of Different Types of Sweeteners and Ingredients on the Characteristics of Pineapple Syrup

“…Pengolahan nanas segar juga dapat mengatasi hasil panen yang melimpah namun, tidak dapat dipasarkan karena kualitasnya yang rendah dan umur simpan yang lebih pendek. Nanas kaleng (Adnan et al, 2018), jus (Pandhare et al, 2018), dan sirup (Tortoe et al, 2013) merupakan produk yang dibuat untuk memperpanjang umur simpan nanas segar sehingga mudah dikonsumsi oleh konsumen. Sirup merupakan salah satu alternatif pangan olahan yang berasal dari buah-buahan.…”

Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

“…By varying the Saccharomyces cerevisiae strain and temperature, a substantial difference in the wine's fruity character was detected. Other than that, the sensory evaluation of pineapple organic side-stream syrup revealed its potential when combined in bakery products [111]. Although these studies proved that pineapple residues could be utilised as food enhancers and beverages, further studies should explore more the pineapple residue's utilisation potential in the food and beverage industries, in terms of its production by focusing on the quality and purity.…”