Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage

Biswas, E.; Islam, MA; Ferdowsi, R; Yusof, YA; Aziz, MG

doi:10.3329/pa.v30i2.42519

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…Hence, alternative processing and preservation methods are very important [ 10 ]. Pineapples can preserve for a short duration in cold storage further, processed into shelf-stable value-added products (juice, desserts, squash, jam, jelly, and canned pineapple slices) to reduce postharvest losses [ 6 , 11 ]. Pineapple juice is an unstable suspension that settles quickly after extraction, and such phase separation depreciates the visual appearance of the product [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal stability of pineapple juice. The experiment was carried out on a two-factor factorial design arranged in CRD. The first factor (starch type with two levels (anchote and potato)) and the second factor (starch concentration with three levels (1%, 3%, and 5%)) were considered. The starch-added juice samples were preserved for 15 days at room temperature. The physicochemical properties, colloidal stability, microbial counts, and sensory analysis were conducted in a 7-day interval including the first day. The results revealed that different starch concentrations showed a significant effect ( P ≤ 0.05 ) on the cloud stability, most of the physicochemical properties and microbial count of pineapple juice as compared to the control. The turbidity and viscosity of the juice samples were increased significantly ( P ≤ 0.05 ) by the starch addition; in contrast, pulp sedimentation and microbial counts were decreased. As storage duration increased, turbidity, viscosity, TSS, pH, and vitamin C content of juice decreased, whereas sedimentation, TA, and microbial count increased. The results revealed that the total bacterial and fungal counts of pineapple juice samples were rising as storage durations increased. The maximum cloud retention was observed in juice added with 5% anchote starch. Finally, it is confirmed that starch (anchote and potato) addition positively affected the colloidal stability of pineapple juice and also possessed high potential to extend the shelf life.

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Section: Introductionmentioning

confidence: 99%

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Tiruneh

Negatu

Satheesh

2021

International Journal of Food Science

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“…The brown colour can be attributed to non-enzymatic browning in the soursop puree [15]. [16] also found that a fruit bar made from pineapple pulp had a higher browning index at higher temperatures. There was no significance difference (p > 0.05) in terms of colour for T01 (4.00 ± 0.59) and T04 (4.25 ± 0.64) as they had no soursop puree added and therefore maintained the white colour associated with coconut milk.…”

Section: Resultsmentioning

confidence: 87%

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Mulwa,

Mahungu,

Muinde

2023

FNS

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Coconut (Cocos nucifera) milk-based ice cream is one of the innovative nondairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

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A comparative study on surfactin production from various fruit juices for diverse applications

Ganesan

Rangarajan

2023

Materials Today: Proceedings

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Effect of sugar and starch on chemical and organoleptic parameters of pineapple bar during storage

Cited by 3 publications

References 6 publications

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

A comparative study on surfactin production from various fruit juices for diverse applications

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