Effect of Processing on the Quality of Pineapple Juice

Hounhouigan, M.H.; Linnemann, A.R.; Soumanou, Mohamed M.; Boekel, M.A.J.S. van

doi:10.1080/87559129.2014.883632

Cited by 49 publications

(40 citation statements)

References 85 publications

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“…This also explains the sensory characteristics including the non‐enzymatic browning would be affected by microwave assisted heating. The non‐enzymatic browning effect was most probably due to the degradation of carotenoids (Avila & Silva, 1999; Hounhouigan, Linnemann, Soumanou, & Van Boekel, 2014).…”

Section: Resultsmentioning

confidence: 99%

Effects of microwave heating on quality attributes of pineapple juice

Chua

Leong

2020

J. Food Process. Preserv.

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Microwave is electromagnetic radiation which is commonly used for heating and drying in food processing and agricultural industries. The wide application of microwave heating can be seen from the phenomenon that microwave oven has become a common kitchen appliance in almost every single family nowadays. It offers advantages such as rapid and volumetric heating with minimal effects on food quality (Puligundla et al., 2013). Dipolar molecules like water has a high dielectric constant, and therefore water is heated up faster than non-polar molecules. Heat is transferred from the core of food matrices to the surface in line with the direction of moisture migration (Zhao et al., 2019). The detail mechanism of microwave heating has been published by Tang (2015). Overall, microwave propagates from air to penetrate into food matrices, and partially being converted into thermal energy for food heating.

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Section: Resultsmentioning

confidence: 99%

Effects of microwave heating on quality attributes of pineapple juice

Chua

Leong

2020

J. Food Process. Preserv.

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“…Pasteurisation process was done using batch pasteurizer (P9000, Elecrem, France) at 90°C for 5 mins. To minimize the effect of thermal treatment the pasteurization was done by submerging the pineapplemango juice bottled in a sterilized glass bottle of 200 ml volume, tightly capped inside the container filled with water (Hounhouigan et al, 2014).…”

Section: Thermal Pasteurizationmentioning

confidence: 99%

Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend

Amamina¹,

Rosnah²,

Noranizan³

et al. 2019

Food Res.

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Massive grow in the juice industry promotes the development of the new flavour juice by blending two or more different types of fruits. Application of ultraviolet-irradiation of light spectrum C (UV-C) on single juice already widely explored whereas limited study was done on juice blend. Thus, the effect of ultraviolet-irradiation (UV-C) on physicochemical and antioxidant properties of pineapple-mango juice blend was investigated. Pineapple and mango juice blended together at blending ratio of 70 pineapple: 30 mango (volume/volume). Physicochemical properties of pH, total titratable acidity, total soluble solid and turbidity of pineapple-mango juice blends UV-C (UV-C dosage of 8.38mJ/cm²) and thermally (90°C, 5 mins) treated were significantly changes (p<0.05) during 9 weeks of storage at 4°C. Antioxidant qualities namely ascorbic acid, total phenolic compounds (TPC), and total antioxidant (as DPPH assay scavenging activities) of UV-C treated pineapple-mango juice blend shows higher values throughout the storage period. A Pearson correlation showed that ascorbic acid is the main contributor in antioxidant properties of pineapple-mango juice blend as decreased in ascorbic acid content caused degradation in TPC during storage. Present study proved that UV-C treatment better in nutritional and heat sensitive component retention compared to conventional thermal pasteurisation.

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“…Peningkatan kadar vitamin C pada yoghurt berbanding lurus dengan penambahan nanas madu dan ekstrak kayu manis ke dalam yoghurt. Penurunan kadar vitamin C dapat terjadi karena sifat vitamin C yang mudah rusak akibat paparan cahaya, suhu tinggi, adanya oksigen dan karena proses pengolahan 28 . Selain itu, vitamin C juga memiliki sifat yang mudah larut air dan juga mudah teroksidasi dengan udara luar.…”

Section: Kandungan Karbohidratunclassified

“…Pengupasan buah nanas juga menyebabkan penurunan kadar vitamin C mencapai 41,8% dari total kandungan vitamin C buah nanas 12 . Penurunan lebih besar dapat terjadi karena pengaruh pemanasan pada suhu 90 0 C selama 3 meinit atau paparan oksigen dan cahaya 28 . Kebutuhan vitamin C pada kelompok umur dewasa dan lansia yaitu 90mg/hari untuk laki-laki dan 75mg/hari untuk perempuan.…”

Section: Kandungan Karbohidratunclassified

ANALISIS KANDUNGAN GIZI DAN AKTIVITAS ANTIOKSIDAN PADA YOGHURT DENGAN PENAMBAHAN NANAS MADU (Ananas Comosus Mer.) DAN EKSTRAK KAYU MANIS (Cinnamomum Burmanni)

2019

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Latar belakang : Penelitian ini bertujuan untuk mengetahui kandungan gizi dan aktivitas antioksidan pada yoghurt dengan penambahan nanas madu dan ekstrak kayu manis. Metode : Penelitian eksperimental dengan sampel yoghurt dengan penambahan nanas madu (0%, 20%, 40% dan 60%) dan ekstrak kayu manis (2% dan 4%). Protein dianalisis dengan metode Bradford, lemak dianalisis dengan metode soxhlet, kadar air dianalisis dengan metode oven, kadar abu dianalisis dengan metode Drying Ash, karbohidrat dianalisis dengan metode Carbohydrate by different, kandungan vitamin C dianalisis dengan spektrofotometri UV-Vis. Aktivitas antioksidan dianalisis dengan metode DPPH, sedangkan uji organoleptik dianalisis dengan uji hedonik. Hasil : Pada penelitian ini didapatkan hasil kandungan protein tertinggi sebesar 4,62 mg, kandungan lemak tertinggi sebesar 3,10 mg, kandungan kadar air tertinggi sebesar 84%, kandungan kadar abu tertinggi sebesar 4,54% ,kandungan karbohidrat tertinggi sebesar 19,51%, sedangkan kandungan vitamin C dan aktivitas antioksidan tertinggi yaitu sebesar 4,29 mg dan 62,4%. Simpulan : Berdasarkan skoring yang dilakukan peneliti dengan mempertimbangkan kandungan yang sesuai dengan SNI dan tingkat penerimaan konsumen yoghurt dengan penambahan nanas madu dan ekstrak kayu manis sebanyak 60% dan 2% (sampel N60K1) adalah yang paling direkomendasikan.

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Effect of Processing on the Quality of Pineapple Juice

Cited by 49 publications

References 85 publications

Effects of microwave heating on quality attributes of pineapple juice

Effects of microwave heating on quality attributes of pineapple juice

Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend

ANALISIS KANDUNGAN GIZI DAN AKTIVITAS ANTIOKSIDAN PADA YOGHURT DENGAN PENAMBAHAN NANAS MADU (Ananas Comosus Mer.) DAN EKSTRAK KAYU MANIS (Cinnamomum Burmanni)

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