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Preparation of Pineapple (ananas Comosus) Candy Using Osmotic Dehydration Combined with Solar Drying

Sultana Anjuman Ara Khanom
Vegetable Technology Research Section, Institute of Food Science & Technology, BCSIR, Dhaka- 1205

Md. Mashiar Rahman
Enzymology Section, Institute of Food Science & Technology, BCSIR, Dhaka-I205

M. Burhan Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensigh-2202, Bangladesh

Abstract/ Executive Summary:

This study was conducted to develop pineapple candy prepared from fresh pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm. The pineapple slices were dipped into 40, 50 & 60% sugar solutions for overnight and then dried in solar drier. It was found that 0.5 cm thick of pineapple slices dried quickly than 1 cm thick slices. Sensory quality attributes of the prepared pineapple candy were analysed on the basis of colour, flvour, texture and overal acceptability using ANOV A test followed by DMRT test for identification of the best pineapple candy. Samples having 0.5 cm slice, osmosed in 60 % sugar solution and 0.5 cm slice, osmosed in 50% sugar solution were the preferred samples with respect to quality attributes and ranked as "like very much". The samples having 0.5 cm slice, osmosed in 60 % sugar solution was the most acceptable among candies prepared under the study.

Keywords: Osmotic dehydration, Pineapple candy, Solar drying

Location: Food Technology and Rural Industries, BAU, Mymensingh.

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Postharvest and Agro-processing

Commodity: Pineapple

Objectives:

To prepare pineapple candy from fresh pineapple and to assess the acceptability of the pineapple candy.

Methodology:

The experiment was conducted in the department of Food Technology and Rural Industries, BAU, Mymensingh. The pineapples, having a maturity index between Ml and M2 (10-30% colouration from base) and sugar were collected from a local market. Apparatus used were electric balance, knives, solar dryer, digital moisture meter, and stainless steel pan. Well matured, firm and ripe medium-sized pineapples (Ananas comosus) were washed thoroughly in water, outer skin was peeled manually by knife, cut into pieces of 0.5 and 1.0 cm thickness. The core of the slices was also removed using core remover. The dehydration solute used was sucrose (food grade) sugar manufactured. Solutions of 40, 50%and 60% (w/w) sucrose concentrations were prepared by blending an amount of sucrose with distilled water on a weight to weight basis. The pineapple slices of different thickness were dipped in different concentrations of sugar solution kept in stainless steel pan and were boiled for 30 minutes and then kept at room temperature for overnight. In the preparation of pineapple candy osmotic dehydration step prior to drying was used as described. After osmosis, the pieces of pineapple from different sugar solution was removed, drained and then dried in solar dryer at temperature of 55±5 °C for 5-14 hours. The direct absorption type solar dryer was used in this research .The dryer consisted of a box with single transparent cover (polythene) and blackend interior surface. The pineapple slices (0.5 & 1 cm) in trays were directly exposed in the dryer in which the solar radiation is transmitted through transparent polythene into dryer box and absorbed by the black surfaces of the dryer and converted into heat. To facilitate air circulation, ventilation holes were made at the front side and at the back side of the dryer. Moisture from the slices was evaporated by the heat. The heat also causes circulation of the air which removes the evaporated moisture. The dehydrated samples packaged in high density polyethylene were stored at room temperature (27 to 32°C) for a period of 240 days. The changes in colour, flavour, and moisture content, fungal growth and overall acceptability were observed. Sensory evaluation of stored osmosed pineapple samples were carried out in sensory panel laboratory and sensory attributes were tested. A total of 10 panelists, ranging in age from 20-40 years, who were students and staff of the Department of Food Technology and Rural Industries, BAU, Mymensingh participated in this study. Samples were evaluated in a soundproof, humidity-controlled sensory room with individual booths. Incandescent lighting: was used to mask any colour differences that might have influenced a panelist's judgment. Evaluations were held once a day in the mid-afternoon, three times a week during the whole storage period. A total of three replications were completed. The products were served to each judge who independently examined the colour, flovour, texture and overall acceptability. The hedonic rating test was used to measure the consumers acceptability of the product; and the relevant importance of each factor was compared numerically on a scale of 1 to 9.

Source of Information: The Agriculturists 13( 1 ): 87-93 (2015), ISSN 2304-7321 (Online), ISSN 1729-5211 (Print)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Good quality pineapple candy with high overall acceptability may be processed by osmotic dehydration followed by conventional dehydration (solar drying) with shelf-life of six months at ambient temperature condition.

Knowledge Management: Journal