Open AccessPINEAPPLE JAM PHYSICOCHEMICAL AND SENSORY EVALUATION WITH ADDED PINEAPPLE PEEL
Author(s) -
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,
Daiaovello
Publication year - 2020
Publication title -
international journal of research - granthaalayah
Language(s) - English
Resource type - Journals
eISSN - 2394-3629
pISSN - 2350-0530
DOI - 10.29121/granthaalayah.v8.i7.2020.438
Subject(s) - titratable acid , food science , chemistry , dietary fiber , sensory analysis , antioxidant capacity , moisture , antioxidant , organic chemistry
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.