Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Analysis of Physicochemical Properties and Effect of Pulp on Processed Chutney of Traditional, Late and Organic Variety of Pineapple

M S Kayshar
Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet.

T Islam
Department of Farm Structure, Sylhet Agricultural University, Sylhet.

Khaliduzzaman
Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet.

A Rahman
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

The study was conducted to perform chutney from three varieties of pineapples and to evaluate the quality of final product. Pineapples were collected from local market and laboratory of Food Technology and Rural Industries of Bangladesh Agricultural University. The research experiment was carried out in two phases. In phase I, Physicochemical properties of pineapple and pineapple chutney were analyzed and in phase II, sensory evaluation of processed pineapple chutney was conducted. Physicochemical properties such as external features of different variety of pineapples, moisture content, ash content, total soluble solids (TSS), pH, acidity as citric acid and total sugar content were analyzed. From sensory evaluation it was clearly evident that, according to the judgment of the panelists the highest mean score securing sample was O₃of organic variety and pulp percentage used for this sample was 60%. So, initially organic variety was treated as best than other two varieties for chutney preparation. DMRT table showed that sample-3 (S₃) of organic variety obtained higher value for sensory attributes. This statistical analysis revealed that there was no significant difference in mixed, late and traditional variety samples. Although statistically all the pineapple varieties were suitable for chutney preparation but the organic variety to some extent showed the excellent result.

Keywords: Physicochemical properties, Pulp, Pineapple, Chutney.

Location: Mymensingh

Start Date: 00-00-2010

End Date: 00-00-2011

Program Area: Postharvest and Agro-processing

Commodity: Pineapple

Objectives:

To observe the morphological and physicochemical properties of whole pineapple of different variety
To observe the effect of pulp on quality of chutney
To standardize the formulation of chutney and sensory evaluation of processed chutney.

Methodology:

The whole experiment was conducted in the analytical laboratory of department of Food Technology and Rural Industries of Bangladesh agricultural university during the period 2010-2011. The fresh pineapples were collected from local market (K.R. market) and laboratory. In this research work three types of pineapples were used namely a) Traditional variety pineapple, b) Late variety pineapple and c) Organic variety pineapple. Physicochemical properties of collected samples were analyzed before formulating and processing of pineapple chutney. The estimated parameters of three pineapple varieties were external features observation, moisture content, ash content, total soluble solids (TSS), pH, acidity as citric acid and total sugar content.The external features of pineapple such as color, size, shape, hardness, smoothness were observed by visual observation and the weight of pineapples was measured by balance. Moisture content and ash content of the samples were determined by adopting AOAC (2005) method. TSS of the samples was determined by using refractometer (Model no. 8987 PujiKuki Ltd. Tokyo, Japan). Total Soluble Solids of the samples was read directly from the refractometer. The pH of the samples was measured by using PERKINFLMER Metrion-V pH meter at an ambient temperature. Acidity as citric acid and total sugar was determined by adopting the methods of Rangana (2005).Treatments under investigation were designed on the basis of pulp percentage variation in the different varieties. For statistical analysis DMRT (Duncan’s Multiple Range Test) was also assessed for quality attributes of chutney.

Source of Information: Bangladesh J. Agriculturist. 5(2): 105–110, 2012; ISSN 1812-4631

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

According to panelists opine and statistical analysis it was concluded that all the varieties along with mixed variety were suitable for preparation of chutney. But in some extent organic variety showed the best performance. It is expected that, the intensive growing technique along with the limited or no utilization of chemicals, fertilizers, insecticides and growth hormones may render the quality of processed products. Thus the preparation of chutney from sorted good quality pineapple varieties will open the new avenue in the competitive market of food processing industry.

Knowledge Management: Journal