Physiochemical, pasting and sensory properties of three varieties of pineapple flour for the confectionery industries

Abstract

The organic side-streams of pineapple are an industrial waste contributing to environmental pollution. Two organic side-steam pineapple products, pineapple pulp flour and pineapple syrup were incorporated into confectionery products and improvement on sensory and nutritional attributes to enhance total utilization of pineapples. The study employed three varieties of pineapples, MD2, Sugar loaf and Smooth cayenne concentration on their physiochemical, pasting and sensory attributes. The sensory characterise especially aroma and taste of baked products were considerably improved for baked products containing pineapple pulp flour and pineapple syrup. Taste and aroma for MD2 variety were remarkable than Sugar loaf and Smooth cayenne varieties. Thus, the results indicated that wheat flour incorporated with pineapple pulp flour and pineapple syrup yielded sensory enriched baked products