Abstract
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 MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 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 MD2 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, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.
Highlights
Pineapple (Ananas sp.) belongs to the family Bromeliaceae which encompasses about 50 genera and 2000 species mostly epiphytic [1]
The organic sidestream pineapple syrup (OSPS) prepared from MD2, sugar loaf and Smooth cayenne pineapple varieties showed varying significant differences (P < 0.05) in their total soluble solids and pH and not in the water activity (Table 1)
The higher Brix recorded by Sugar loaf is an indication of high sugar molecules in OSPS, which is shown in their varying pH that differs statistically (P < 0.05), indicating the acidic nature of the OSPS (Table 1)
Summary
Pineapple (Ananas sp.) belongs to the family Bromeliaceae which encompasses about 50 genera and 2000 species mostly epiphytic [1]. The worldwide total pineapple production is between 16 to 19 million tons [2,3,4]. Carbohydrates, sugars, vitamins A, C and beta carotene [5]. It contains low amounts of protein, fat, ash and fiber and antioxidants namely flavonoids in addition to citric and malic acids and moderate amounts of ascorbic acid [6]. Pineapple helps several enzymes present in the body to produce energy as it contains magnesium and vitamin B1 which are essential for the normal functioning of some enzymes [7]
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