PINEAPPLE JAM PHYSICOCHEMICAL AND SENSORY EVALUATION WITH ADDED PINEAPPLE PEELJournal: INTERNATIONAL JOURNAL OF RESEARCH -GRANTHAALAYAH (Vol.8, No. 7)
Publication Date: 2020-07-31
Authors : Bruna Aparecida dos Santos; Flávia Teixeira; Jaqueline Machado Soares; Luane Aparecida do Amaral; Gabriel Henrique Oliveira de Souza; Tainá da Silva Fleming de Almeida; Dalton Luiz Schiessel; Elisvânia Freitas dos Santos; Daiana Novello;
Page : 374-383
Keywords : Byproducts; Waste; Food Analysis;
The aim of this research was to evaluate the effect of pineapple peel (PP) addition on pineapple jam physicochemical and sensory characteristics. Five pineapple jam formulations were prepared: standard F1 (0% PP) and the others added 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of PP. The results of sensory analysis indicated the feasibility of adding PP in pineapple jam, especially up to a level of 5%. The addition of PP increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds and antioxidant capacity. Also, it increased the values for a* and decreased for L* and b*. The use of up to 5% PP in jam should be encouraged as it can improve physicochemical characteristics and maintain sensory acceptability of the product. It also reduces negative effects of organic waste disposal on the environment.
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