Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

Prakongpan, T.; Nitithamyong, Anadi; Luangpituksa, Pairoj

doi:10.1111/j.1365-2621.2002.tb10279.x

Cited by 74 publications

(41 citation statements)

References 8 publications

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“…Ramirez and de Delahaye, [30] reported similar study and due to its hydration properties and flavor, pineapple flour was recommended in the preparation of crackers and as ingredients in desserts. Similar observations were reported for good sensory functions for pineapple core fiber incorporated in cake-type doughnuts, golden layer cake and beef burgers [23]. Notably, Sreenath et al, [24] reported that sensory quality evaluation for Ananas camosus pineapple flour incorporated in sponge cakes had similar acceptability to control sponge cakes, which is similar to that reported for cakes incurporated with OSPS in this study.…”

Section: Water Activity Total Soluble Solids and Ph Measurements Of supporting

confidence: 78%

“…The amount of protein, fat and ash of OSPS varied significantly among the three pineapple varieties ( Table 2). The proximate values of OSPS compared similarly with other fruits syrups and flours as reported for dehydrated soursop, guava and pineapple [30], pineapple core [23] and waste pulp pineapple [24]. Vitamin C which is important for wellness was significantly abundant in Sugar laof (2.61 mg/100g) compared to Smooth cayenne (2.52 mg/ 100g) and MD2 (2.25 mg/100g).…”

Section: Water Activity Total Soluble Solids and Ph Measurements Of supporting

confidence: 49%

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

Tortoe¹,

Johnson²,

Slaghek³

et al. 2013

FNS

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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.

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Section: Water Activity Total Soluble Solids and Ph Measurements Of supporting

confidence: 78%

Section: Water Activity Total Soluble Solids and Ph Measurements Of supporting

confidence: 49%

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

Tortoe¹,

Johnson²,

Slaghek³

et al. 2013

FNS

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“…Bulk and packed density of WB was determined according to the method described by Prakongpan et al (2002).…”

Section: Bulk and Packed Densitymentioning

confidence: 99%

Effect of size reduction on colour, hydration and rheological properties of wheat bran

2017

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The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the highest mean values for WHC (6.49 g/g), WRC (5.76 g/g), SC (7.67 g/g) and DHC (4.23 g/g), while these values were significantly reduced in fine WB. Size reduction increased lightness of WB as indicated by high L* values (62.65 to 75.80), Hue angle of 74.63 and whiteness index value of 81.42. Increasing WB additions increased water absorption of dough from 63 to 70.2%, while dough stability decreased from 12.5 min to 6.80 min. As coarse WB addition increased from 1 to 15 g extensibility decreased from 419 BU to 283 BU (highest level of addition). A negative correlation (r 2 = -0.992) was found between farinograph water absorption and all extensograph indices measured; implying that an increase in water absorption of dough led to a significant decrease in extensibility, maximum resistance and energy recorded for the dough. WB can be used as potential additive in foods like bread/ doughnut with the aim of optimizing their quality parameters such as nutritional and textural properties.Keywords: wheat bran; rheology; colour profile; hydration properties; mixing tolerance; particle size.Practical Application: Impact of size reduction of wheat bran on colour and rheological attributes is potentially applicable in development of existing and new cereal products.

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“…The bulk density determination was based on the methodology presented by Prakongpan et al (2002). A preweighed graduated cylinder was filled with 50 mL of sample and was gently vibrated during 2 s. The volume was recorded, the cylinder content was weighed and the density was apparent expressed as mass per volume.…”

Section: Bulk Densitymentioning

confidence: 99%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

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Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14 %, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers. Graphical Abstract

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Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

Cited by 74 publications

References 8 publications

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

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

Effect of size reduction on colour, hydration and rheological properties of wheat bran

Characterization of vegetable fiber and its use in chicken burger formulation

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Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores

Cited by 74 publications

References 8 publications

Physicochemical, Proximate and Sensory Properties of Pineapple (&lt;i&gt;Ananas&lt;/i&gt; sp.) Syrup Developed from Its Organic Side-Stream

Physicochemical, Proximate and Sensory Properties of Pineapple (&lt;i&gt;Ananas&lt;/i&gt; sp.) Syrup Developed from Its Organic Side-Stream

Effect of size reduction on colour, hydration and rheological properties of wheat bran

Characterization of vegetable fiber and its use in chicken burger formulation

Contact Info

Product

Resources

About

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

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