Extraction of Powdered Pineapple (Ananas comosus) from
Pulp, Pomace and its Utilization in Product Development
A Project Report submitted in partial fulfilment of
the requirements for the award of the degree
of
BACHELOR OF TECHNOLOGY
in
FOOD ENGINEERING AND TECHNOLOGY
By
HIMONABH MAHANTA (FPB17025)
VEDANTA MADHAV SHIVAM (FPB17027)
UNDER THE GUIDANCE OF
PROF. Dr. SANKAR CHANDRA DEKA Sir
DEPARTMENT OF FOOD ENGINEERING AND TECHNOLOGY
TEZPUR UNIVERSITY
TEZPUR-784028 (ASSAM)
ABSTRACT
Currently, considerable emphasis has been given on the study of various health beneficial
properties of locally available products and a to develop products that can be available to major
part of the consumers. The pineapple plant or locally known as ‘Anaros’ in Assam is an important
fruit grown successfully in tropical climates. Parts of the pineapple fruit including the pulp, are
used in various foods. The pineapple cookies made from the pulp and the pomace were obtained
from locally grown variety of pineapple from Assam. Two methods were applied to the
pineapple pulp and pomace namely drying and powdering. The pineapple pulp and pomace
were dried after cleaning using Tray Drying at 55’C to 60’C for 12-14 hours. Pineapple
flavoured cookies was prepared from the pulp and pomace and was stored at room temperature
in air tight containers. Proper sensory analysis was also performed.
Significant similarities can be seen between commercially available cookies and Pineapple pulp
and pomace cookies.
Keywords: Pineapple, pulp, pomace, bromelain, cookies, tray drying, hedonic.
TABLE OF CONTENTS
1
Introduction
2-9
1.1 Significance of study
1.2 Objective
1.3 Plan of work
2
Review of literature
2.1 Pineapple Plant
2.2 Nutritional Quality
2.3 Constituents of Pineapple
2.4 Uses of Pineapple
10 - 11
3
Materials and Methods
12 - 19
3.1 Raw Material Collection
3.2 Cleaning/ Pretreatment
3.3 Crushing
3.4 Drying
3.4.1 Tray drying
3.5 Powdering
3.6 Storage
3.7 Applications/ Utilization in product development
3.7.1 Preparation
3.7.2 Baking
3.7.3 Using powdered pineapple pulp to make Pineapple
Flavored Cookies
3.8 Sensory Analysis (Hedonic test)
4
Summary & Conclusion
5
Bibliography
20 - 21
LIST OF FIGURES
Fig No.
Figures
Page No.
1
12
4 (a)
Pineapple fruits peeled and
ready
Cleaned and then cut into
smaller similar sized pieces
Required amount crushed
into pomace and juice
extracted
Sun-dried pineapple pulp
4 (b)
Sun-dried pineapple pomace
14
5 (a)
15
8
Sun drying the pineapple
pulp
Sun drying the pineapple
pomace
Making into powder the
pineapple pulp
Making into powder the
pineapple pomace
Storage of powdered
pineapple pulp in airtight
containers
Storage of powdered
pineapple pomace in airtight
containers
Electric convection oven
9
Prepared dough
21
10
Prepared cookies before
baking
Final cookies
22
2
3
5 (b)
6 (a)
6 (b)
7 (a)
7 (b)
11
~1~
13
13
14
16
16
17
17
18
20
22
CHAPTER - I
INTRODUCTION:
Fruits are generally associated with a structure that resembling a fleshy seed which is often
processed before consumption or can be consumed raw. The fruit flesh can be sweet, sour or
in some cases even bitter. A diet that is rich in fruits has always been encouraged in people's
lifestyles because fruits have plenty of health benefits and the list is seemingly endless.
It is well known that due to their nutritional qualities, the daily intake of fruits also helps to
avoid certain diseases like Alzheimer’s disease, cancer etc. Some fruit rich diets also help to
fight against and reduce the risk of high blood pressure, heart diseases, cholesterol, diabetes
etc. There are many fruits in the market available such as mangoes, apples, kiwis, jackfruits,
guavas, pears, oranges, pineapples and many others and each of them have their own health
benefits. They enrich our body with minerals in some or the other kind of way.
Drying of parts of plant is an important industrial process that involves the removal of
moisture from a wet solid by means of facilitated heat and mass transfer. It is a very common
method to store it for a long period of time and it is a very economical one. Dried products
can be consumed and also stored for a long time thus increasing its shelf life. Some of the
benefits of drying include no requirement of freezing and chilling, easy to prepare, high shelf
life etc. But during most of the common drying processes there can be loss of nutrients,
volatile and bioactive compounds.
Food powders are ever-present in everyday life in a range of applications (e.g. salt, pepper,
spices, sugar, flour, coffee, almond powder, dry beverages, cakes, ice cream mixes, colouring
agents, etc.). They also provide technological solutions, since they are relatively easy to
preserve, transport, store and process. Although significant scientific research has been
conducted over the past 15 years, descriptions of food powders still remain partial (BarbosaCanovas et al., 2005; Cuq et al., 2011; Fitzpatrick and Ahrné, 2005). A global powder
engineering approach is required to answer the requirements of the production and usages of
powders by integrating disciplines related to food science and technology with academic
disciplines such as process engineering, chemistry or physics. Understanding the behaviour
of granular matter constituted by dense assemblies of solid heterogeneous grains under
~2~
external stresses remains highly relevant. Food powders represent a large proportion of the
total processed food in the world. There are several reasons for this, such as low bulk weight;
storage, transport and usage conveniences; diverse applications; relatively high stability; and
the possibility of a high production rate. Most food powders have low moisture content, thus,
reducing the rate of quality degradation. Hence, food powders can be stored for a longer time
than other forms of food products. However, quality degradation in food powders may occur
with or without changing physical appearance depending on their chemical composition and
physical states. Quality degradation of food powders mostly involves both chemical and
physical deteriorations and, at times, both of these changes are linked.
Pineapple (Ananas comosus) belongs to the family Bromeliaceae, locally called 'anarosh' in
Assam is a tropical plant with an edible fruit and the most economically significant plant in
the family Bromeliaceae. The pineapple is indigenous to South America. 100 g of pineapple
contain 47-52 calories, 85.3-87.0 g water, 0.4-0.7 g protein, 0.2-0.3 g fat, 11.6-13.7 g total
carbohydrate, 0.4-0.5 g fibre, 0.3-0.4 g ash, 17-18 mg calcium, 8-12 mg phosphorus, 0.5 mg
iron, 1-2 mg sodium and 125-146 mg potassium. Pineapple also contains 12-15 % sugars of
which two-third is in the form of sucrose and the rest are glucose and fructose. 0.6-1.2 % of
pineapple is acid of which 87 % is citric acid and 13 % is malic acid. The pH of pineapple is
acidic, which is 3.71 and the acidity percentage is 53.5 %. The composition of the
juice varies with geographical, cultural and seasonal harvesting and processing. Pineapples
grow as a small shrub and the individual flowers of the unpollinated plant fuse to form a
multiple fruit. The plant is normally propagated from the offset produced at the top of the
fruit, or from a side shoot, and typically mature within a year. The plant has 30 to 40 stiff
succulent leaves closely spaced in a rosette on a thick fleshy stem. In commercial varieties
about 15 to 20 months after planting, a determinate inflorescence forms on a flower stalk
100–150 mm (4–6 inches) in length. The originally separate light purple flowers, together
with their bracts, each attached to a central axis core, become fleshy and fuse to form the
pineapple fruit, which ripens five to six months after flowering begins. Fruits of commercial
varieties range from 1 to 2 kg in weight. The caloric content of pineapples is low, reason why
it is suitable for slimming diets. It helps to digest and beneficial for people with gastritis or
dyspepsia. It is a slightly laxative fruit and it regularizes the intestinal functions. This fruit
activates the pancreatic function. The edible flesh is surrounded by green bracts that turn into
orange when ripe, which form the skin of the fruit. The bracts are clustered in the upper part
of the fruit forming a tuft of leaves. Pineapples have yellow or white pulp, fleshy, aromatic,
~3~
juicy and sweet. In the fruit there is a fibrous axis that extends from the crown to the pedicle.
Mature pineapples have a very singular fragrance, a beautiful colour and pleasant bitter-sweet
taste. It is eaten raw or as an ingredient in juices, preserves, liquors, etc. Both the fruit and the
leaves are used to prepare medicinal compounds. The pineapple is an herbaceous plant whose
inflorescences are born in the tip of the fruit. These inflorescences have an oval shape. It is a
multiple fruit composed of a clustering of fruits. It is a fleshy fruit ending in a crown of
leaves. Pineapples has a very high content of water. The caloric value, taking the composition
into account, is very low. Each 100 g of edible fresh product supply between 64 and 101 kcal.
For that reason, pineapples are suitable in slimming diets. This fruit is very sensitive to
sudden changes of temperature. The suitable temperatures for partially mature pineapples are
around 10-13ºC and for mature pineapples around 7-10ºC. Thus, the optimal levels of relative
moisture are between 85 and 90%.
Drying as a method of preservation has numerous advantages. Food becomes lightweight and
easy to carry due to the reduced water content in it. A research conducted by Dr. Naseer
Ahmed, of RIMT University, says, "Dried foods are tasty, nutritious, lightweight, easy-toprepare, and easy-to-store and use. The energy input is less than what is needed to freeze or
can, and the storage space is minimal compared with that needed for canning jars and freeze
containers. The nutritional value of food is only minimally affected by drying. In tray dryers,
the food is spread out, generally quite thinly, on trays in which the drying takes place.
Heating may be by an air current sweeping across the trays, by conduction from heated trays
or heated shelves on which the trays lie, or by radiation from heated surfaces. Most tray
dryers are heated by air, which also removes the moist vapours. A tray dryer is a convectional
drying equipment with enclosed insulated chambers and trays placed on top of each other in a
trolley. The driers are used in processes where drying and heating are a crucial part of the
industrial manufacturing process such as in the food products, pharmaceutical, and chemicals
manufacturing among others. The materials to be dried are either solid or wet and are placed
on the trays. The heat through the trays is transferred through hot air circulation by a stream
in a radiator coil or electric heater. The transfer of heat, as well as the proper circulation of
the heat, is facilitated by the installed blower fans. Additionally, the equipment has a control
panel for temperature control as well as other parameters fixed outside the equipment and
assist in its functioning. The basic working principle of this machine is the continuous
circulation of hot air. In the tray dryer, moisture is removed from the solids that are placed in
the tray by a forced convectional heating. The moist air is removal is conducted partially but
~4~
in a simultaneous fashion. Initially, the wet solids are loaded into the trays and the trays
placed in the dryer chambers. There is then the introduction of fresh air through the
inlet, the air passes through the heaters where it is heated up. The objective of the heating is
to ensure that the heated air reaches the wet solids on the tray, therefore, the fans in the tray
dryer are used to circulate the hot air at a speed of two to five meters per second. The
turbulent air flow reduces atmospheric partial vapor pressure and the thickness of the layers
of the air boundary. The heated air picks up water. During water evaporation from the
surface, there is diffusion of the water from the interior of the solids by a capillary action. All
the above-mentioned events happen in a single pass of air. There is a short contact time and
only a small amount of water is picked in a single pass and as a result, the discharge air to the
rate of 80 to 90 percent is circulated back through the fans and only a maximum of 20 percent
of fresh air is introduced. The moisture discharge occurs through the outlet. Therefore,
uniform air flow and constant temperature over the solid materials can be maintained for
achieving uniform drying. In the event the materials to be dried are wet granules such as in
capsule or tablet drying, drying is continued until the desired moisture content is attained. At
the completion of the drying process, the drying trucks or trays are pulled out of the chamber
and taken to the tray dumping station. In totality, the large working space, sturdy
construction, controlled temperature, uniform air circulation are the basic principles for the
functionality of the tray dryer. it is an equipment with an ability to assist in the drying of
plastic and chemical powder, electrodes, bakery, food, among other equipment.
To avoid nutritional losses, pretreatments are given to the raw materials before drying.
Pretreatments can fix color loss, enzymatic reaction and loss of nutrients and other health
beneficial compounds. Pretreatment includes any method of treating the product prior to
freezing. This may include concentrating the product, formulation revision (i.e., addition of
components to increase stability, preserve appearance, and/or improve processing),
decreasing a high-vapor-pressure solvent, or increasing the surface area.
Pineapples are an important source of sugars, organic acids (citric acid), essential minerals
(Cu, Mg, Mn, K), fiber and vitamins (A, C, B‐group) for human nutrition. One way through
which the pineapple fruit help us in countless ways is through the enzymes that are present in
them. Bromelain is a mixture of proteolytic enzymes present in pineapple. It is present in all
parts of the pineapple plant. If having sufficient bromelain content, raw pineapple juice may
be useful as a meat marinade and tenderizer. Although pineapple enzymes can interfere with
~5~
the preparation of some foods or manufactured products, such as gelatin-based desserts or gel
capsules, their proteolytic activity responsible for such properties may be degraded during
cooking and canning. The quantity of bromelain in a typical serving of pineapple fruit is
probably not significant, but specific extraction can yield sufficient quantities for domestic
and industrial processing.
~6~
1.1. Significance of the Study:
Pineapple plant (Ananus comosus, Bromeliaceae) is useful in many ways including
immense health benefits as well. Pineapple contains considerable calcium, potassium,
fibre, and vitamin C. It is low in fat and cholesterol. Vitamin C is the body's primary
water soluble antioxidant, against free radicals that attack and damage normal cells. It
is also a good source of vitamin B1, vitamin B6, copper and dietary fibre. Pineapple is a
digestive aid and a natural Anti-Inflammatory fruit. Bromelain that is a group of sulfurcontaining proteolytic enzymes in pineapple aid in better digestion. Fresh pineapples
are rich in bromelain and can also be used for tenderizing meat. Bromelain has
demonstrated significant anti-inflammatory effects, reducing swelling in inflammatory
conditions such as acute sinusitis, sore throat, arthritis and gout and speeding recovery
from injuries and surgery. Pineapple enzymes have been used with success to treat
rheumatoid arthritis and to speed tissue repair as a result of injuries, diabetic ulcers and
general surgery. Pineapple reduces blood clotting and helps remove plaque from
arterial walls. Studies suggest that pineapple enzymes may improve circulation in those
with narrowed arteries, such as angina sufferers. Pineapples are used to help cure
bronchitis and throat infections. It is efficient in the treatment of arteriosclerosis and
anaemia. Pineapple is also an excellent cerebral toner that is it combats loss of memory,
depression and melancholy. Pineapple fruits are primarily used in three segments,
namely, fresh fruit, canning and juice concentrate with characteristic requirements of
size, shape, colour, aroma and flavour.
Bromelain is a complex mixture of substances that is present in the pineapple plant
including the stem, crown and the fruit core. Among dozens of components known to
exist in this crude extract, the best studied components are a group of protein-digesting
enzymes (called cysteine proteinases). Originally, it was believed that these enzymes
provided the key health benefits found in bromelain, a popular dietary supplement
containing these pineapple extracts. In addition, researchers believed that these benefits
were primarily limited to help with digestion in the intestinal tract. However, further
studies have shown that bromelain has a wide variety of health benefits, and that many
of these benefits may not be related to the different enzymes found in this extract.
Excessive inflammation, excessive coagulation of the blood, and certain types of tumor
growth may all be reduced by therapeutic doses of bromelain when taken as a dietary
~7~
supplement. Studies are not available, however, to show these same potential benefits
in relationship to normal intake of pineapple within a normal meal plan. It is also
suspected that it will eventually turn out to show some unique health-supportive
properties, including possible digestion-related and anti- inflammatory benefits. Some
of its reported actions include inhibition of platelet aggregation, anti-edematous, antithrombotic, anti-inflammatory, modulation of cytokines and immunity, skin
debridement and fibrinolytic activity. It also assists digestion, enhance absorption of
other drugs and is a potential postoperatively agent that promote wound healing and
reduce postsurgical discomfort and swelling. and crown etc. Extraction of bromelain
from parts such as the peel, stem or the crown is attractive not only from environmental
point of view but also economically (Novaes et al. 2013).
With these ample amount of health benefits that the Pineapple has to offer, our
approach in the present study was to obtain powdered Pineapple pulp once using the
pomace and another from fresh Pineapple pulp. The objective was to properly powder
the two and via the utilization of proper materials and methods obtain the powdered
form. Also, the utilization of the powder in product development such as cookie, biscuit
making that can aid in some manner is also of prime significance to this study.
~8~
1.2.
Objectives:
The objectives of our study are as follows:
I) To make Pineapple flavoured cookies fortified with natural powdered Pineapple
extracts.
II) To study the sensory and laboratory based analysis of the cookie and the
powdered Pineapple extract.
~9~
1.3.
PLAN OF WORK
Pineapple
Cleaning/ Pretreatment
Cutting
Pulp
Pomace
Tray drying
Tray drying
Powdered
Fortification into
cookie dough
Baked
Cookies
Figure: Plan of Work
~ 10 ~
CHAPTER - II
REVIEW OF LITERATURE:
1.1
Pineapple Plant:
The pineapple (Ananas comosus) is a tropical plant with an edible fruit and the most
economically significant plant in the family Bromeliaceae. The adult plant is 1–2 m high and
1–2 m wide, and has the general shape of a spinning top. The main morphological structures
to be distinguished are the stem, the leaves, the peduncle, the multiple fruit or syncarp, the
crown, the shoots and the roots. The fruit is usually parthenocarpic. The cultivated fruits are
seedless. The fruit pulp is white to yellow with a sourish-sweet, aromatic smell and taste. The
following description is mainly focused on the cultivated pineapple and is partly based on the
anatomical studies of Krauss and Okimoto (1948). Pineapple is a source of bromelain, used
as a meat-tenderizing enzyme and high quality fibre. The waste resulting from industrial
processing is often used for animal feed. Pineapple is cultivated predominantly for its fruit
that is consumed fresh or canned. Even, the stems and leaves of the pineapple plant can be
used as a source of fibre, which can be processed into paper.
1.2
Nutritional Quality:
The fruit is a good source of manganese and contains significant amounts of vitamins C and
B1. Pineapple contains the proteolytic enzyme bromelain, which is used as a meattenderising agent and for medicinal purposes. It has been reported to have valuable biological
properties such as interfering with the growth of malignant cells, inhibiting platelet
aggregation, fibrinolytic and anti-inflammatory action, enhancing drug absorption and
removing skin (debridement) (Gailhofer et al. 1998; Mynott et al. 1999; Hale et al. 2005).
Pineapple leaf juice is used as a purgative (agent that cleanses the bowel), emmenagogue
(agent that induces menstrual bleeding) and vermifuge (agent that expels intestinal worms)
(Leal & Coppens d'Eeckenbrugge 1996; Coppens d'Eeckenbrugge & Leal 2001). Proteolytic
digestive: Bromelain is a digestive ferment comparable to pepsin and papain. The plant also
acts as an anti-inflammatory, hypolipidemic, antiplatelet. It is diuretic, high vitamin content
and has nutritional value. It is also a dissemination agent, and a detergent for sores and
wounds. Antineoplastic effects have been observed as well as an elevation of the serum level
~ 11 ~
of antibiotics when administered concurrently. The fruit is used for dyspeptic symptoms,
rheumatism, arthritis, gout, urolithiasis, arteriosclerosis, bronchitis, emphysema, asthma,
cystic fibrosis. There is also topical use associated with pineapple plant that includes cleaning
wounds and trophic ulcers. The pineapple core is attributed as an adjuvant in weight-loss
diets, because of its high fiber content with satiating action and slightly laxative action.
1.3
Constituents of Pineapple Plant:
The active ingredients of pineapple include proteolytic enzymes (bromelain); citric and malic
acids; vitamins A, B and C; sugars such as glucose, sucrose; fats; mineral salts like iodine,
magnesium, manganese, potassium, calcium, phosphorus, iron, sulfur; and high fiber
(cellulose) in the core of the fruit.
1.4
Uses of Pineapple:
Traditional uses of pineapple include the brewing of pineapple wine, production of fiber, and
medicinal use to induce menstruation, induce abortion, kill parasitic amoebas, and expel
worms. Pineapple has proteolytic enzymes known as bromelain. Bromelain has been known
for its vast commercial applications. It is being used in food and beverage industries (Neta et
al. 2012), in meat tenderization, in cosmetic industries (Orsini 2006) as well as in textile
industries (Arshad et al. 2014). Besides its industrial applications, bromelain possess multiple
therapeutic actions. Some of its reported actions include inhibition of platelet aggregation,
anti-edema (MacKay et al. 2003), antithrombotic and fibrinolytic activity (Errasti et al.
2016), anti-inflammatory action (Brien et al. 2004), anti-tumor action (Dhandayuthapani et
al. 2012; Pillai et al. 2013), modulation of cytokines and immunity, skin debridement
properties (Hu et al. 2011; Rosenberg et al. 2012), enhanced absorption of other drugs (Orsini
2006), mucolytic properties, digestive assistance, enhanced wound healing (Taussig et al.
1988), cardiovascular and circulatory improvement (Kavitha et al. 2013).
~ 12 ~
CHAPTER - III
MATERIALS AND METHODS:
3.1. Raw Material:
Pineapple (Ananas comosus) pulp is mainly used in this work. The pineapple for this study
was obtained fresh and locally from the nearby farmer's market in Beltola, Guwahati.
Figure 1: Pineapple fruits peeled and ready.
3.2. Cleaning/ Pretreatment:
Prior to further processing the pineapple pulp is washed with running water and excess water
is drained out in addition to removal of the dust particles, sand and other foreign or
extraneous matter from the fruit part. This pretreatment is fundamental to guarantee the
useful life of the raw materials or achieve better performance in operations. This also
involved cutting the fruit pulp into smaller pieces in order to ensure that all of them were
evenly dried.
~ 13 ~
Figure 2: Cleaned and then cut into smaller similar sized pieces.
3.3 Crushing:
For obtaining the pineapple pomace, we crushed few of the sliced pineapple pieces to extract
the juices and obtain the pineapple pomace.
Figure 3: Required amount crushed into pomace and juice extracted
~ 14 ~
3.4. Drying:
If we want to obtain the powdered form, first, we have to go for drying. However as
conventional drying methods are sometimes destructive in nature and may disturb the
important constituents therefore, the traditional method of sun drying is a preferable method
of drying in these circumstances.
Figure 4 (a): Tray-dried pineapple pulp.
Figure 4 (b): Tray-dried pineapple pomace.
~ 15 ~
3.4.1. Tray Drying:
The methods involved in this drying process are elaborated below -i) Ideally, the fruit are cut into similar-sized pieces in order to ensure that all of them are
evenly dried
ii) We used good drying techniques and used separate trays to spread out the fruit in the tray.
The trays were made of stainless steel.
iii) We placed the drying trays in the dryer. Stacking them according to preference.
iv) Normally, it took 12 hours at 60 o Celsius to dry the fruits accordingly. We employed the
best practice of letting them sit through the day and bought them back in the night.
Figure 5 (a): Tray drying the pineapple pulp and pomace.
~ 16 ~
Figure 5 (b): Tray Dryer
3.5. Powdering:
The sun-dried pineapple pulp and the pomace was then grinded into a powdered form using a
mini mixer until the desired powdered form was obtained.
Figure 6 (a): Making into powder the pineapple pulp
~ 17 ~
Figure 6 (b): Making into powder the pineapple pomace
3.6. Storage:
The crude powdered form obtained from the above steps was then stored in airtight
containers for further analysis.
Figure 7 (a): Storage of powdered pineapple pulp in airtight containers
~ 18 ~
Figure 7 (b): Storage of powdered pineapple pomace in airtight containers
3.7. Applications/ Utilization in product development:
Pineapple has been known for its vast commercial applications. It is being used in food and
beverage industries (Neta et al. 2012), in meat tenderization, in cosmetic industries (Orsini
2006) as well as in textile industries (Arshad et al. 2014). Besides its industrial applications,
bromelain possess multiple therapeutic actions. Some of its reported actions include
inhibition of platelet aggregation, anti-edema (MacKay et al. 2003), antithrombotic and
fibrinolytic activity (Errasti et al. 2016), anti-inflammatory action (Brien et al. 2004), antitumor action (Dhandayuthapani et al. 2012; Pillai et al. 2013), modulation of cytokines and
immunity, skin debridement properties (Hu et al. 2011; Rosenberg et al. 2012), enhanced
absorption of other drugs (Orsini 2006), mucolytic properties, digestive assistance, enhanced
wound healing (Taussig et al. 1988), cardiovascular and circulatory improvement (Kavitha et
al. 2013).
~ 19 ~
3.7.1. Using powdered pineapple pulp to make Pineapple Flavored Cookies:
Ingredients used for the cookie preparation:
Sugar-60g
Flour-130g
Butter-100g
Pineapple Powder-32.5g (25% of Flour)
Pineapple Essence-1tsp
Baking Powder- 1/2 tsp
Salt-pinchwise
Dalda-10g
Recipe:
1. Mix butter in sugar.
2. Wisk it.
3. Now add essence of pineapple and powder.
4. Add flour and mix it.
5. Give it some shape.
6. Bake it at 180oC for 10 minutes.
Figure 8 : Electric Convection Oven
~ 20 ~
Figure 9: Prepared Dough
Figure 10: Prepared cookies before baking
~ 21 ~
Figure 11: Baked Cookies
Figure 12: Final cookies
Sensory analysis:
We choose a commonly-used affective method that include the hedonic test method because
the test method must be simple and easy to understand, so the consumers making up the panel
will know how to respond
The hedonic scale may be used to determine degree of acceptability of one or more products.
This scale is a category-type scale with an odd number (five to nine) categories ranging from
“dislike extremely” to “like extremely.” A neutral midpoint (neither like nor dislike) is
included. Consumers rate the product on the scale based on their response.
9 Point Hedonic Scale:
Like extremely (9)
Like very much (8)
Like moderately (7)
Like slightly (6)
~ 22 ~
Neither like nor dislike (5)
Dislike slightly (4)
Dislike moderately (3)
Dislike very much (2)
Dislike extremely (1)
Serial No
Sample1
Sample2
Names
1
8
9
Rishabh Trivedi
(Btech, Tezpur
University)
2
8
8
Bhupendra Das
(Btech, Tezpur
University)
3
7
7
Biswa Jyoti Neog
(Btech, Tezpur
University)
4
6
8
Dipesh Das (Btech,
Tezpur University)
5
7
6
Ripunjoy Bordoloi
Pamchong (Btech,
Tezpur University)
6
7
6
Utkarsh Tiwari (Btech,
Tezpur University)
~ 23 ~
CHAPTER - IV
SUMMARY AND CONCLUSION:
A study was conducted on the pulp and pomace and applications of Pineapple (Ananas
comosus) plant. Upon studying its various health beneficial properties and having a
culinary significance, pineapple flavoured cookies fortified was prepared from their
pulp and pomace. Trials were done based on their sensory characteristics to achieve
the desirable blend of ingredients.
The pulp and the pomace is extracted from Pineapples locally grown variety from
Assam. Two methods were applied namely tray drying and baking. Cookie was
prepared from pulp and pomace and sensory characteristics were analyzed.
From all the analysis that have been studied it was found that the cookies received
average ratings as per the hedonic scale. With some people giving it a 9 point as they
found the cookie really delicious.
Pineapple is considered as one of the most important fruit of India and its flavour have
also attracted the taste buds of people worldwide. It has various health beneficial
properties and helps in refreshing the mind and body. Today there are numerous usage
of pineapples and is used in many culinary dishes because of their health beneficial
properties.
~ 24 ~
CHAPTER - V
BIBLIOGRAPHY:
 Department of Health and Ageing. The Biology of Ananas comosus var. comosus
(Pineapple). Article. 4-5
 Foote, M. V. (1956). The root system of the pineapple. Queensland Fruit and
Vegetable News. April 5, 444-445
 Jorge Dias Carlier, Geo Coppens d’Eeckenbrugge, and José Manuel Leitão.
Pineapple. 1-2
 Devi, S . Priya and M. Thangam et al. Pineapple - A Profitable Fruit Crop for Goa. 18
 Manzoor, Zoya and Ali Nawaz et al. Bromelain: Methods of Extraction, Purification
and Therapeutic Applications. Brazilian archives of biology and technology. 2-6
 Dubey, Ruchita and Reddy, Sowmya et al. Extraction and Purification of Bromelain.
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