Year-end Sale % OFF 
Abstract
Characterization of pineapple derivates is achieved using several parameters and comparisons with natural samples. Eleven types of physico-chemical measurements are carried out on each sample: oBrix, pulp, titratable acidity, pH, organic acids, free sugars, vitamin C, formol index, ash, minerals and pectic substances. This allows 23 parameters to be studied. Samples analysed include: fresh pineapple juice (home-made), pineapple commercial juices and nectars. Statistical correlation analysis and principal components analysis (PCA) show that the organic acids, sugars, potassium levels and formol index are the most useful parameters for quality control analysis of pineapple juices and nectars.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
