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Effect of Pineapple Pulp on Sensory Quality and Shelf-life of Pineapple Cake

M. A. Haque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail -1902

S. Afrin
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail -1902

A. Z. Shibly
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail -1902

F.T. Zohora
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail -1902

M. M. Sultana
Vrije Universiteit Brussel (VUB), Brussels, Belgium

Abstract/ Executive Summary:

The experimental study on performance formulation and analysis of pineapple pulp fortified cake considering physical, chemical, sensorial and microbial quality. Cake was fortified with 5%, 10%, 15% and 20% pineapple pulp incorporated into wheat flour. The pineapple pulps used in the cake preparation were analyzed for proximate composition. The physical and chemical properties of cakes were analyzed. Quantitive microbial analysis of food samples were done on the basis of total viable count. Bacterial load range from 1.22×102(cfug-1) to 9.54×103(cfug-1) on different storage condition. Zero present pineapple pulp incorporated cake sample showed the highest microbial load 9.54×103(cfug-1).Total fungal count ranged from 0.97×102 to 5.04×103 (cfug-1)on different storage conditions. Fortified cake with 10% pineapple pulp contains lowest amount of fungi and bacteria after 8 days. So its shelf life will be enhanced about 6-7 days. Further 5%, 15%, and 20% pineapple pulp incorporated cake sample contain high microbial load, hence they will get shelf life of 5-6 days. Fortification of cake with 5%, 10%, 15%, 20%, pineapple pulp increased the value of ash, fiber and moisture in comparing with control cake. The statistical analysis of organoleptic test response of sensory attributes revealed that color, flavor, texture and overall acceptability were decreased with the increase of pineapple pulp in the cake formulation.Symmetry, crust and crumb quality, crust color and consistency,color,texture of the crumb and microbial load of the cakes containing 10% pulp were better than those of cakes containing above 10% pineapple pulp.

Keywords: Fruit -cake, Pineapple pulp, Sensory quality, Shelf life

Location: Department of Food Technology and Nutritional Science, Mawlana BhashaniScience and Technology University

Start Date: 00-12-2013

End Date: 00-11-2014

Program Area: Food Safety and Security

Commodity: Cake

Objectives:

To increase energy, nutritious content, shelf life, acceptability and palatability in fortified cake.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Nutritional Science (FTNS) at Mawlana Bhashani Science and Technology University (MBSTU), Santosh, Tangail during December 2013 to November 2014. The raw materials were collected from the local market to produce consumer finished product in “ One Agro Industry” bakery and stored in the laboratory. Commercially available wheat flour (Maida) and fully matured, sound, ripe, medium size, fresh pineapples were procured from local market of Tang ail. The pulp extracted from single variety of pineapple was used in this experiment. Egg, sugar, milk powder, baking powder and shortening (Soya bean oil) were used as raw materials. Extraction of pineapple pulp Fresh pineapple fruits were crowned and peeled after wash by tape water and were cut into two halves (length basis) then separated the true bulb from body. Then cut into pieces and pressed the pieces using a blender machine. The pulp was filtered through cheesecloth. The obtained pulp was packaged in air-tight poly propylene bags. The pulp was also stored at freezing temperature (-6 0 F) for further use. The flour, pulp and other ingredients for each cake were weighed accurately. At first egg, sugar, and vegetable oil were homogenized with an electric mixer at medium speed for 5 minutes. Next wheat flour, baking powder, skimmed milk powder and water were added to the mixture. The mixture was homogenized until it was uniform in consistency and the pineapple pulp was added. Th e cake batter was placed into aluminum pans, previously oiled and sprinkled with wheat flour, and baked in a conventional oven pre -heated to 180 °C for 25 minutes. After cooling, the cakes were weighed and sliced. The samples were taken, wrapped in plastic bags, and kept in a freezer at – 20 0 C and 4°C for further chemical analysis according to the method described by AACC. Sensory evaluation of the experimental cakes was conducted after two hours of preparation by 20 panelists according to the method. The samples were labeled with three digit numerals and presented to panelists. The symmetry and the characteristics of crust and crumb between the cakes prepared from incorporating with and without pineapple pulp were evaluated for color, flavor, and texture and over all acceptability by 20 testers. The panelists were selected from the teachers, scientific officers, students and employers of the Department of FTNS at MBSTU, Tangail and were briefed before evaluating sensory quality of the cakes. For statistical analysis of sensory data, a 1-9 point hedonic, rating test was used to assess the degree of acceptability of cake containing with different levels of pineapple pulp. Hedonic scale was in the following sequence: like extremely-9, like very much -8, like moderately -7, like slightly-6, neither like nor dislike -5, dislike slightly-4, dislike moderately-3,dislike very much -2, dislike extremely -1were evaluated.

Source of Information: J. Environ. Sci. & Natural Resources, 8(1): 7-11, 2015 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this experiment, analysis of physical and chemical properties showed that, fortified cake with 5%, 10%, 15% and 20% pineapple pulp increased the values of ash, fiber and moisture in comparing with control cake.Cake fortified with 10%pineapple pulpsample containedlowest amount of microorganisms and its shelf-life enhanced about 6 -7 days. And the sensory attributes revealed that color, flavor, texture and overall acceptability were better in 10% pulp containing cake than those containing below and above 10% pineapple pulp .

Knowledge Management: Journal