Development and Characterization of Pineapple Jam and Utilization of its Peel for Vinegar Production
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Date
2018-12
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Addis Ababa University
Abstract
Fruit extract, sugar (S), pectin(P) and citric acid are the four ingredients needed for jam
production. The quality of the jam is highly dependent on the choice of concentrations of
each ingredient and processing parameters. The physicochemical composition of
pineapple (smooth cayenne variety) fruit pulp, and jam were studied and the results were
recorded. Processing of pineapple fruit pulp into jam resulted in a significant increase in
physico chemical properties like TSS and TA but a significant decrease in pH, Vitamin C
and mineral composition were observed. Subsequently sensory and microbial evaluation
were conducted to identify highly acceptable pineapple jam. Processing of pineapple fruit
pulp into jam show slightly decrease the nutritional composition of the products. This
study investigated good quality pineapple jam formulation using general factorial design
(Minitab 17 modeling). Out of 12 pineapple jam samples that were formulated with
different ratio of sugar, pectin, and processing temperature samples J10(T:90
o
c, S:45%,
P:3%), formulation proved as best products in terms of its nutritional composition;
sensory and microbial analysis. Production of vinegar by fermentation of pineapple peel
using three selected strains of acetic acid bacteria’s (propionic bacterium acid propionic,
panteo agglomerans, and pantea disperse) was assessed. Fermentation times of 24h., 48h,
and 72h at three levels with two factor full factorial was applied for experimental design
and statistical analysis using Minitab 17.1. Aeration rate, temperature, and carbon source
were set as constant factors. A total of 10 experiments were conducted at conditions as
stated previously with three strains of acetic acid bacteria and fermentation time. Total
acetic acid concentration was analyzed using acid base titration method. This experiment
shows that propionic bacterium acid-propionic, acetic acid bacterial strain, produce
6.15g/l of acetic acid at fermentation time of 72h.which was higher yield when compared
with the other strains used for this research wok. In general, bacterial strain and
fermentation time were the most important factors affecting vinegar production.
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Keywords
characterization, jam, pineapple, production, vinegar