publication . Article . 2017

Exploring Oven-drying Technique in Producing Pineapple Powder

Cyril John A. Domingo; Wilma M. De Vera; Raquel C. Pambid;
Open Access English
  • Published: 01 Nov 2017 Journal: Asia Pacific Journal of Multidisciplinary Research (issn: 2350-7756, eissn: 2350-8442, Copyright policy)
  • Publisher: Lyceum of the Philippines University, Batangas
Abstract
Pineapple puree and juice of 11 to 12 °Brix were used to obtain pineapple powder using oven-drying technique. Addition of maltodextrin in treatments 2 and 4 yielded good quality powder, however addition of sugar and maltodextrin in treatments 1 and 3 resulted to sticky product which was processed to pineapple leather. Treatment 2 composed of pineapple puree and maltodextrin resulted to significantly higher powder recovery compared with treatment 4 which composed of pineapple juice and maltodextrin. The solubility of pineapple powder improved as maltodextrin concentration is increased from 40.00 % to 60.00 %.Addition of maltodextrin also reduced stickiness of the...
Subjects
free text keywords: oven-drying, pineapple powder, maltodextrin, Science, Q, Social Sciences, H
Related Organizations
42 references, page 1 of 3

[1] Bersales, L. G. S., Perez, O. B., & Recide, R. S.

(2017). Major Fruit Crops Quarterly Bulletin.

[2] Espino, R. R. C., & Espino, M. R. C. (2015). The Status Of The Fruit Industry In The Philippines. from Food and Fertilizer Technology Center [3] Gabas, A. L., Telis, V. R. N., Sobral, P. J. A., & Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder.

Journal of Food Engineering, 82(2), 246-252.

doi:http://dx.doi.org/10.1016/j.jfoodeng.2007.02.029 [4] Fazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A., & Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90(4), 667-675.

doi:http://dx.doi.org/10.1016/j.fbp.2012.04.006 [5] Platon, C. C., Pambid, R. C., & Lomboy, E. (2017).

Food safety practices among native delicacy producers and vendors in the public market of Bayambang in Pangasinan, Philippines. Asia Pacific Journal of Education, Arts and Sciences, 4(2), 95- 102.

[6] Maisnam, D., Rasane, P., Dey, A., Kaur, S., & Sarma, C. (2017). Recent advances in conventional drying of foods. J Food Technol Pres, 1, 25-34.

[7] Yadav, A. K., & Singh, S. V. (2014). Osmotic dehydration of fruits and vegetables: a review.

Journal of Food Science and Technology, 51(9), 1654-1673. doi:10.1007/s13197-012-0659-2 [8] Sontakke, M. S., & Salve, S. P. (2015). Solar Drying Technologies:A review. International Refereed Journal of Engineering and Science (IRJES), 4(4), 29-35.

[9] Suzihaque, M. U. H., Hashib, S. A., & Ibrahim, U.

K. (2015). Effect of Inlet Temperature on Pineapple Powder and Banana Milk Powder. Procedia - Social and Behavioral Sciences, 195, 2829-2838.

doi:http://dx.doi.org/10.1016/j.sbspro.2015.06.401 [10] Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420- 428. doi:http://dx.doi.org/10.1016/j.ifset.2005.05.003 [11] Jittanit, W., Niti-Att, S., & Techanuntachaikul, O.

(2010). Study of spray drying of pineapple juice using maltodextrin as an adjunct. Chiang Mai J. Sci., 37(3), 498-506.

[12] Vinod, K., Suneetha, K., & Sucharitha, K. V. (2012).

42 references, page 1 of 3
Abstract
Pineapple puree and juice of 11 to 12 °Brix were used to obtain pineapple powder using oven-drying technique. Addition of maltodextrin in treatments 2 and 4 yielded good quality powder, however addition of sugar and maltodextrin in treatments 1 and 3 resulted to sticky product which was processed to pineapple leather. Treatment 2 composed of pineapple puree and maltodextrin resulted to significantly higher powder recovery compared with treatment 4 which composed of pineapple juice and maltodextrin. The solubility of pineapple powder improved as maltodextrin concentration is increased from 40.00 % to 60.00 %.Addition of maltodextrin also reduced stickiness of the...
Subjects
free text keywords: oven-drying, pineapple powder, maltodextrin, Science, Q, Social Sciences, H
Related Organizations
42 references, page 1 of 3

[1] Bersales, L. G. S., Perez, O. B., & Recide, R. S.

(2017). Major Fruit Crops Quarterly Bulletin.

[2] Espino, R. R. C., & Espino, M. R. C. (2015). The Status Of The Fruit Industry In The Philippines. from Food and Fertilizer Technology Center [3] Gabas, A. L., Telis, V. R. N., Sobral, P. J. A., & Telis-Romero, J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder.

Journal of Food Engineering, 82(2), 246-252.

doi:http://dx.doi.org/10.1016/j.jfoodeng.2007.02.029 [4] Fazaeli, M., Emam-Djomeh, Z., Kalbasi Ashtari, A., & Omid, M. (2012). Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90(4), 667-675.

doi:http://dx.doi.org/10.1016/j.fbp.2012.04.006 [5] Platon, C. C., Pambid, R. C., & Lomboy, E. (2017).

Food safety practices among native delicacy producers and vendors in the public market of Bayambang in Pangasinan, Philippines. Asia Pacific Journal of Education, Arts and Sciences, 4(2), 95- 102.

[6] Maisnam, D., Rasane, P., Dey, A., Kaur, S., & Sarma, C. (2017). Recent advances in conventional drying of foods. J Food Technol Pres, 1, 25-34.

[7] Yadav, A. K., & Singh, S. V. (2014). Osmotic dehydration of fruits and vegetables: a review.

Journal of Food Science and Technology, 51(9), 1654-1673. doi:10.1007/s13197-012-0659-2 [8] Sontakke, M. S., & Salve, S. P. (2015). Solar Drying Technologies:A review. International Refereed Journal of Engineering and Science (IRJES), 4(4), 29-35.

[9] Suzihaque, M. U. H., Hashib, S. A., & Ibrahim, U.

K. (2015). Effect of Inlet Temperature on Pineapple Powder and Banana Milk Powder. Procedia - Social and Behavioral Sciences, 195, 2829-2838.

doi:http://dx.doi.org/10.1016/j.sbspro.2015.06.401 [10] Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies, 6(4), 420- 428. doi:http://dx.doi.org/10.1016/j.ifset.2005.05.003 [11] Jittanit, W., Niti-Att, S., & Techanuntachaikul, O.

(2010). Study of spray drying of pineapple juice using maltodextrin as an adjunct. Chiang Mai J. Sci., 37(3), 498-506.

[12] Vinod, K., Suneetha, K., & Sucharitha, K. V. (2012).

42 references, page 1 of 3
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