Abstract
Mineral-infused dehydrated fruits could be an easy and most convenient way to healthy snacking for those who have mineral deficiencies. An attempt is made to impregnate selected minerals into fruit matrices by applying the vacuum impregnation process. Threelevel factorial experiment designs with two factors were used in this study. In order to increase stability and assure fruit preservation, impregnated pineapple samples were dehydrated to a water content below 10%. Calcium-infused dehydrated pineapple was compared with commercially available dehydrated pineapple. The sample contains 10 times and 2 times more calcium than their fresh counterpart and commercial dehydrated pineapple respectively. Yellow colour (b* value) was equal to commercial. Moisture content was 6-7%, compatible with both samples. Firmness (g) was far less by 117-point when compared to commercial. The sample had a liking score of 6 (out of 7). Four attributes had a greater liking score than commercial, except for chewiness (compatible with commercial). The panellists accept this product, and it could be a healthy snacking to enhance daily calcium intake.
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