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