Purpose This paper aims to determine the effects of processing pineapple fruits into different products and storage of the processed products on the ascorbic acid content.Designmethodologyapproach Pineapples variety Queen Victoria were processed into juice, jam and sorbet. Vitamin C was analysed by the 26 dichloroindophenol titrimetric method and tests were performed during preparation and storage of the products. The pineapple juice was stored for nine days at 8C, whilst the jam and sorbet were kept for two months at 2225C and 18C respectively.Findings Fresh peeled pineapple fruit contains an average ascorbic acid content of 24.8mg100g of fruit. During the juice making process, peeling led to the highest percentage loss of vitamin C 41.8 per cent followed by exhausting 23.7 per cent. Processing of pineapples into jam was revealed to be most destructive towards ascorbic acid a loss of 46.8 per cent as compared to juice making 38.5 per cent and sorbet preparation 15.5 per cent. Storage of the three processed products in the specific conditions led to a significant decrease p<0.05 in vitamin C content, and the highest rate of degradation was in pineapple juice 0.6mg loss per day.Originalityvalue This paper deals with the retention of vitamin C potency in pineapple products, which is important both to consumers concerned with maintaining good health, and to pineapple processors, who are interested in quality assurance, nutrient labelling and product storage.
Nutrition & Food Science – Emerald Publishing
Published: Jul 17, 2009
Keywords: Vitamins; Food products; Storage; Food manufacturing processes
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