Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt

Meena, Lokesh Kumar; Neog, Rooman; Yashini, M; Sunil, C. K.

doi:10.1016/j.focha.2022.100101

Cited by 19 publications

(6 citation statements)

References 32 publications

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“…The results of physicochemical properties especially TDF were compared with the reports of Selani et al (2014) that indicated that pineapple pomace powder contains 99.2% insoluble dietary fiber and 0.8% soluble dietary fiber. pH and titratable acidity values showed variation with the values reported for PAP powder possibly due to differences in species, environmental factors such as microbial load, enzymatic activity, or biochemistry of fruit (Meena et al, 2022).…”

Section: Physicochemical Characterization Of Optimized Pineapple Pomacementioning

confidence: 67%

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Suthiluk,

Naradisorn,

Setha

2023

Front. Sustain. Food Syst.

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The processing of ‘Phulae’ pineapple fruit for juice generates a significant by-product called pineapple pomace (PAP) that has attracted interest from the functional snack industry. Pineapple pomace (PAP) is rich source of dietary fiber and antioxidants, which make it suitable for incorporating into mushroom products that are rich in high protein content. To investigate the impact of drum drying parameters on the physicochemical properties of PAP, response surface methodology (RSM) was employed for optimization of processing parameters such as steaming temperature (130 to 170°C) and rotation speed (1 to 3 rpm). The aim was to determine the optimal conditions for achieving the highest yield of diphenylpicrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and soluble dietary fiber (SDF), which are important indicators of antioxidant activity and dietary fiber content. These optimal conditions would be used in the production of crispy Pleurotus sajor-caju (PS-PAP) and Lentinus squarrosulus (LS-PAP) sheets both of which were supplemented with PAP. The response of PS-PAP and LS-PAP to the independent variables (steaming temperature and rotation speed) was adequately described by a second-order polynomial equation. The equations demonstrated a high degree of fit with respect to DPPH (R2 = 0.9693 for PS-PAP sheet and R2 = 0.9966 for LS-PAP sheet), FRAP (R2 = 0.9908 for PS-PAP sheet and R2 = 0.9877 for LS-PAP sheet), and SDF (R2 = 0.9689 for PS-PAP sheet and R2 = 0.9598 for LS-PAP sheet). Moreover, the experimental values of the dependent variables closely matched the predicted values, indicating the reliability of the generated models. It was evident that both steaming temperature and rotation speed significantly influenced DPPH, FRAP, and SDF contents and the optimized conditions could be employed for the production of functional crispy mushroom sheets. In conclusion, the study’s novelty lies in the optimization of PAP drum drying parameters for the production of functional crispy mushroom sheets. The research creates opportunities for sustainable and nutritious products, and future perspectives could include sensory evaluation, nutritional analysis, shelf-life studies, market potential and environmental impact assessment. Overall, this research contributes to the development of healthier and eco-friendly food options.

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Section: Physicochemical Characterization Of Optimized Pineapple Pomacementioning

confidence: 67%

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Suthiluk,

Naradisorn,

Setha

2023

Front. Sustain. Food Syst.

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“…Previously, Li et al also found that the improvement of yogurt texture was associated with the interaction between Lactobacillus paracasei polysaccharide and casein ( Li et al, 2020 ). Moreover, the stability of yogurt was increased after incorporating pineapple pomace powder ( Meena et al, 2022 ). In conclusion, the results of texture profile analysis indicated that TFP had a positive effect on the stability of set yogurt.…”

Section: Resultsmentioning

confidence: 99%

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Wang

Zhang

Zheng

et al. 2023

Current Research in Food Science

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“…Likewise, these differences (p<0.05) were observed between the control and fermented beverages incorporated with 10% guabiroba pulp. According to Meena et al (2022), the difference (p<0.05) in the pH values in the two cases may be due to variations in the different amounts of CW2 used and, subsequently, concerning other factors related to the constitution and enzymatic action of guabiroba, as well as changes in the chemical state of the fruit, transformed into pulp.…”

Section: Resultsmentioning

confidence: 99%

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

PRESTES,

SILVEIRA,

CANELLA

et al. 2023

Food Sci. Technol (Campinas)

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The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage.

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Pineapple pomace powder (freeze-dried): Effect on the texture and rheological properties of set-type yogurt

Cited by 19 publications

References 32 publications

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Assessing the impact of drum drying on the nutritional properties of pineapple pomace-fortified crispy mushroom sheets

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit

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