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Physicochemical properties of Josapine pineapple (Ananas comosus)

Pineapple pulp and its freeze-dried powder prepared from Josapine pineapple were assessed for physicochemical properties such as colour values (L*, a*, and b*), titratable acidity (TA), total soluble solids (TSS), proximate composition (moisture, protein, ash, fiber and fat content), water activity...

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Main Authors: Mohd Rosdan, Faridatul Ain, Yusof, Yus Aniza, Aziz, Mohammad Gulzarul, Chin, Nyuk Ling, Mohd Amin, Nor Amaiza, Mohd Ghazali, Hasanah, Chong, Pik Han
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/50651/1/_TechnicalPapers_CAFEi2012_15.pdf
http://psasir.upm.edu.my/id/eprint/50651/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_15.pdf
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spelling my.upm.eprints.506512017-03-02T06:11:19Z http://psasir.upm.edu.my/id/eprint/50651/ Physicochemical properties of Josapine pineapple (Ananas comosus) Mohd Rosdan, Faridatul Ain Yusof, Yus Aniza Aziz, Mohammad Gulzarul Chin, Nyuk Ling Mohd Amin, Nor Amaiza Mohd Ghazali, Hasanah Chong, Pik Han Pineapple pulp and its freeze-dried powder prepared from Josapine pineapple were assessed for physicochemical properties such as colour values (L*, a*, and b*), titratable acidity (TA), total soluble solids (TSS), proximate composition (moisture, protein, ash, fiber and fat content), water activity (Aw), pH, and also the sensory evaluation. Data obtained were analysed using ANOVA where the values of p<0.05 were define as significant. Moisture content, TSS and colour measurement showed a significant different p(<0.05) where; moisture content (pulp) in the range of 87.90 – 91.17 %, moisture content (powder); 1.98 – 2.92 %; TSS (pulp): 18.74 – 22.81 °Brix, TSS (powder): 31.76 – 35.30 °Brix; colour measurement (pulp): L* (51.11-75.27), a* (3.35-3.93), colour measurement (powder): L* (37.59 – 49.63), a* (2.91 – 6.47). All the range of values is throughout all the treatments which can be used to discriminate between pulp and freeze-dried powder, whilst TA, TSS, pH and sensory evaluation results can be used to discriminate between freeze-dried powders prepared using maltodextrin and the one with addition of sugar. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50651/1/_TechnicalPapers_CAFEi2012_15.pdf Mohd Rosdan, Faridatul Ain and Yusof, Yus Aniza and Aziz, Mohammad Gulzarul and Chin, Nyuk Ling and Mohd Amin, Nor Amaiza and Mohd Ghazali, Hasanah and Chong, Pik Han (2012) Physicochemical properties of Josapine pineapple (Ananas comosus). In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 62-71). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_15.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Pineapple pulp and its freeze-dried powder prepared from Josapine pineapple were assessed for physicochemical properties such as colour values (L*, a*, and b*), titratable acidity (TA), total soluble solids (TSS), proximate composition (moisture, protein, ash, fiber and fat content), water activity (Aw), pH, and also the sensory evaluation. Data obtained were analysed using ANOVA where the values of p<0.05 were define as significant. Moisture content, TSS and colour measurement showed a significant different p(<0.05) where; moisture content (pulp) in the range of 87.90 – 91.17 %, moisture content (powder); 1.98 – 2.92 %; TSS (pulp): 18.74 – 22.81 °Brix, TSS (powder): 31.76 – 35.30 °Brix; colour measurement (pulp): L* (51.11-75.27), a* (3.35-3.93), colour measurement (powder): L* (37.59 – 49.63), a* (2.91 – 6.47). All the range of values is throughout all the treatments which can be used to discriminate between pulp and freeze-dried powder, whilst TA, TSS, pH and sensory evaluation results can be used to discriminate between freeze-dried powders prepared using maltodextrin and the one with addition of sugar.
format Conference or Workshop Item
author Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd Amin, Nor Amaiza
Mohd Ghazali, Hasanah
Chong, Pik Han
spellingShingle Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd Amin, Nor Amaiza
Mohd Ghazali, Hasanah
Chong, Pik Han
Physicochemical properties of Josapine pineapple (Ananas comosus)
author_facet Mohd Rosdan, Faridatul Ain
Yusof, Yus Aniza
Aziz, Mohammad Gulzarul
Chin, Nyuk Ling
Mohd Amin, Nor Amaiza
Mohd Ghazali, Hasanah
Chong, Pik Han
author_sort Mohd Rosdan, Faridatul Ain
title Physicochemical properties of Josapine pineapple (Ananas comosus)
title_short Physicochemical properties of Josapine pineapple (Ananas comosus)
title_full Physicochemical properties of Josapine pineapple (Ananas comosus)
title_fullStr Physicochemical properties of Josapine pineapple (Ananas comosus)
title_full_unstemmed Physicochemical properties of Josapine pineapple (Ananas comosus)
title_sort physicochemical properties of josapine pineapple (ananas comosus)
publisher Faculty of Engineering, Universiti Putra Malaysia
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/50651/1/_TechnicalPapers_CAFEi2012_15.pdf
http://psasir.upm.edu.my/id/eprint/50651/
http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_15.pdf
_version_ 1643834725969690624
score 13.211869

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