Volume 10, Issue 1, October 2014, Pages 77–82
Jakia Sultana Jothi1, Monirul Islam2, Md. Serajul Islam3, Md. Ramim Tanver Rahman4, and Shireen Akther5
1 Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong-4225, Bangladesh
2 Rural Development Academy (RDA), Bogra-5842, Bangladesh
3 Society for Social Service (SSS), SSS Bhaban, Tangail, Bangladesh
4 State key Laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi-214122, P.R. China
5 Department of Food Processing and Engineering, Chittagong Veterinary and Animal Science University (CVASU), Chittagong-4225, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study was conducted to develop and investigate pineapple (Ananas comosus) preserve and candy to assess its prospect in marketability and study their storage life. Pineapple slices were treated with 2% solution of common salt to prevent browning, then cut into cube shape and treated with 1% calcium chloride and 0.25% potassium metabisulphide solution and finally processed. The preserves were processed with 60° Brix, 65° Brix and 70° Brix sugar syrup. The candies were processed with 65° Brix, 70° Brix and 75° Brix sugar syrup. Initially the composition of pineapple preserves processed with different level of sugar ware found in the range as moisture content 33.09-35.65%, ash 1.36-1.42%, protein 1.01-1.07%, fat 0.61-0.66%, total sugar 61.37-63.73% and reducing sugar 30.52-31.46% and pineapple candies were found in the range as moisture content 19.05-20.88%, ash 1.52-1.58%, protein 1.15-1.21%, fat 0.72-0.77%, total sugar 75.70-77.35% and reducing sugar 45.16-46.39%. The sensory results showed that color, flavor, texture, taste and overall acceptability scores differed significantly (p<0.05). The preserve (P2) processed from 65° Brix sugar syrup and the candy (C2) processed from 70° Brix sugar syrup was the favorite sample of the sensory evaluation with the highest overall acceptability among others of the similar product. The shelf-life of candy (6 month) packed in high-density polyethylene bag is higher than preserve (4 month) packed in glass bottle when stored at ambient temperature (27° C to 30°C).
Author Keywords: Pineapple, preserve, candy, nutritional evaluation, organoleptic properties and storage life.
Jakia Sultana Jothi1, Monirul Islam2, Md. Serajul Islam3, Md. Ramim Tanver Rahman4, and Shireen Akther5
1 Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University (CVASU), Chittagong-4225, Bangladesh
2 Rural Development Academy (RDA), Bogra-5842, Bangladesh
3 Society for Social Service (SSS), SSS Bhaban, Tangail, Bangladesh
4 State key Laboratory of Food science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi-214122, P.R. China
5 Department of Food Processing and Engineering, Chittagong Veterinary and Animal Science University (CVASU), Chittagong-4225, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The present study was conducted to develop and investigate pineapple (Ananas comosus) preserve and candy to assess its prospect in marketability and study their storage life. Pineapple slices were treated with 2% solution of common salt to prevent browning, then cut into cube shape and treated with 1% calcium chloride and 0.25% potassium metabisulphide solution and finally processed. The preserves were processed with 60° Brix, 65° Brix and 70° Brix sugar syrup. The candies were processed with 65° Brix, 70° Brix and 75° Brix sugar syrup. Initially the composition of pineapple preserves processed with different level of sugar ware found in the range as moisture content 33.09-35.65%, ash 1.36-1.42%, protein 1.01-1.07%, fat 0.61-0.66%, total sugar 61.37-63.73% and reducing sugar 30.52-31.46% and pineapple candies were found in the range as moisture content 19.05-20.88%, ash 1.52-1.58%, protein 1.15-1.21%, fat 0.72-0.77%, total sugar 75.70-77.35% and reducing sugar 45.16-46.39%. The sensory results showed that color, flavor, texture, taste and overall acceptability scores differed significantly (p<0.05). The preserve (P2) processed from 65° Brix sugar syrup and the candy (C2) processed from 70° Brix sugar syrup was the favorite sample of the sensory evaluation with the highest overall acceptability among others of the similar product. The shelf-life of candy (6 month) packed in high-density polyethylene bag is higher than preserve (4 month) packed in glass bottle when stored at ambient temperature (27° C to 30°C).
Author Keywords: Pineapple, preserve, candy, nutritional evaluation, organoleptic properties and storage life.
How to Cite this Article
Jakia Sultana Jothi, Monirul Islam, Md. Serajul Islam, Md. Ramim Tanver Rahman, and Shireen Akther, “Development and Shelf-Life Prediction of Pineapple (Ananas comosus) Preserve and Candy,” International Journal of Innovation and Scientific Research, vol. 10, no. 1, pp. 77–82, October 2014.
