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Quality Parameters of Fruit Cheese Developed Using Pineapple Pomace

Jamuna Prakash* , Shyamala B.N.* , Jamuna Prakash*

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International Journal of Food, Nutrition & Dietetics 3(1):p 29-34, January - April 2015. | DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.5

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Abstract

Fruit pomace, a byproduct of fruit juice industry is a rich source of nutrients and bioactive components hence, the study explored the utilization potential of pomace from pineapple for chemical composition and product formulation. Results revealed that pineapple fruit pomace had fair amounts of nutrients and was rich in dietary fiber (insoluble fiber: 29.45% and soluble fiber: 2.27% on dry weight basis). Pomace was also an excellent source of antioxidant components such as total carotenoids, â -carotene and polyphenols.  Pineapple fruit cheese prepared using pineapple pomace was a good source of carotenoids and it could be stored for a period of 30 days both at low and refrigerated temperature. The products had acceptable organoleptic quality. Hence, it can be concluded that pineapple pomace, a byproduct of pineapple juice industry can be used as a potential source of antioxidants rich ingredient for value added product. 

Keywords: Nutritional Composition; Antioxidants;  Carotenoids; Dietary Fiber; Sensory Quality. 

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DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.5

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