Abstract
This study aimed at evaluating the effect of storage time on the stability of pineapple products processed by small and medium scale processing enterprises (SMEs) in Rwanda stored at ambient (21 to 25°C) temperatures. Physico-chemical quality characteristics (pH, moisture, fibre, ash, total soluble solids, titratable acidity, sucrose, reducing sugars, total sugars and ethanol) of the sample products were analysed. Changes in the quality were monitored at three and one months interval for syrups, jams and nectars, respectively. Results showed that for nectars, most of the parameters evaluated were stable up to only two months of storage. All nectars, syrups and jams had a pH ranging from 3-5, the normal pH range for fruit products. The levels of titratable acidity of all products were below the maximum limit of 1.35% set by Codex Alimentarius Commission (CAC) Standards. Similarly, their levels of ethanol were less than the maximum of 0.3% recommended by Codex Alimentarius Commission standards. Syrups and jams were stable for most of the parameters up to six months of storage. There was a significant (p<0.05) decrease of sucrose and increase of reducing sugars in syrup and jam samples, specifically from six months of storage. Products from some enterprises exhibited sugar values higher than the maximum recommended by Rwandan, East African and CAC standards. The studied products exhibited significant variations in most of the studied parameters over the storage period with most of the samples not complying with the standards including sugar levels. Processors, therefore, need to be trained on proper fruit processing and the standard requirements for pineapple fruit products. Key words: Pineapple products, storage stability, chemical properties
Highlights
Products from tropical fruits have increasingly gained global importance due to their characteristic exotic taste, aroma and colour (Abbo et al, 2006; Bicas et al, 2011)
There were no significant changes (p>0.05) in total sugar content of jams throughout the storage period and the levels ranged from 14.53% in jams J3 to 24.47% in J5 at the initial storage time (Figure 7B)
Nectars can be stored up to two months of storage, there is a need of selecting good grade pineapple fruits to use during processing so that the fibre levels are increased up to the required standards of 5%
Summary
Products from tropical fruits have increasingly gained global importance due to their characteristic exotic taste, aroma and colour (Abbo et al, 2006; Bicas et al, 2011). A large number of lactic acid bacteria, coliforms, yeasts and moulds cause spoilage because they are able to ferment carbohydrates and produce undesirable changes such as production of acids, alcohols and diacetyls, which negatively alter chemical and organoleptic properties of the food products (Tribst et al, 2009) Such changes render the products fail to meet standards acceptable to the export market and can cause food related health problems. The aim of the present study was to evaluate the effect of storage time on physico-chemical characteristics of the pineapple products (nectars, syrups and jams) processed by small and medium enterprises while taking into consideration the requirements of the local, regional and international standards. The findings from this study will be a basis of recommendations on how to produce better shelf-stable marketable pineapple products
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