Abstract
Some physical (weight, size, shape, texture and colour), physico-chemical (pH, titratable acidity and soluble solids), chemical (soluble sugars and organic acids) and biochemical (total dietary fibre, peroxidase activity and soluble protein) characteristics and sensorial attributes (appearance, flavour, odour, colour, firmness and acceptability) of pineapple ( Ananas comosus L.) fruit were studied, in order to assess nutritional properties and consumer acceptability of the local Red Spanish and imported Smooth Cayenne cultivars. Significant differences ( P≤0.05) were found between size, shape and colour of the cultivars, and also between other objective (lightness, green colour, total acidity, soluble solids, total dietary fibre, peroxidase activity, fructose and glucose) and subjective (colour) measurements. Values of texture, fibre content and soluble solids to acid ratio were lower in the Red Spanish cultivar, while peroxidase activity and soluble protein were higher. Taste panelists preferred the appearance, colour and firmness of the Red Spanish pineapple slices.
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.
