Development and sensory evaluation of pineapple juice with peel

Abstract

Around the world one of the important challengeable jobs was waste utilization in fruits and vegetable processing industries. In India nearly 40% of the total produces are wasted and the major reasons behind the waste of perishables are absence of food distribution chains, unavailability cold storage centres at production area, and lack of processing units. Above all odds, India's fruit and vegetable production is three to four times more than cereals per unit of land. Pineapple is one of the most consumed fruit in the world and India produce averagely 1.2 million tonnes of pineapple per year. Even after processing and consumption, nearly 50% of pineapple (peel and core) is wasted. The discarded pineapple skin, crown, stem, and root also contain health benefits and used in therapeutical and food industries. In this study, peeled and unpeeled pineapple juice was prepared and its physiochemical, nutritional and sensory properties were tested. Magnesium, sodium, and total fat contents were high while total sugar is low in unpeeled pineapple juice sample compared to the peeled pineapple juice. There was a slight variation in pH, viscosity, total soluble solids, and titratable acidity also recorded in unpeeled pineapple juice. The color value decreased in unpeeled pineapple juice. But the sensory results of unpeeled pineapple juice showed better results for taste, aroma, and flavor than peeled pineapple juice. The work concludes that, based on magnesium content and sensory properties in unpeeled pineapple juice make it a valuable fruit juice.