scholarly journals Development, bromatological and sensory evaluation between flours prepared from pineapple fruit peels (Ananas Comosus) and banana (Musa Ssp) / Desenvolvimento, avaliação bromatológica e sensorial entre farinhas preparadas a partir de cascas de ananás (Ananas Comosus) e banana (Musa Ssp)

2021 ◽  
Vol 7 (9) ◽  
pp. 92300-92318
Author(s):  
Lilliam May Grespan Estodutto Da Silva ◽  
Alexia Rezende ◽  
Hiasmin Valadão ◽  
Karla de Toledo Candido Muller ◽  
Luan Flávio De Lara
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Pineapple Fruit

scholarly journals Physiochemical and Organoleptic Evaluation of Drink Produced from Pineapple (Ananas comosus) and Tigernut (Cyperus esculentus)

2020 ◽  
pp. 1-8
Author(s):  
Adelakun, Oluyemisi Elizabeth ◽  
Taiwo, Omotayo Tijesuni
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Local Market ◽  
Cyperus Esculentus ◽  
Organoleptic Evaluation ◽  
Physiochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Pineapple Fruit ◽  
Therapeutic Properties

Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink nutritionally and organoleptically. This work therefore evaluated some quality attributes of the beverage produced from tigernut and pineapple. Tigernut and Pineapple fruit were purchased from local market at Ogbomoso. Single strength juice was produced from pineapple fruit while the tigernut milky extract was produced. The pineapple juice was blended with tigernut milky extract in different proportions (95:5, 90:10, 85:15, 80:20 and 75:25%) while 100% pineapple juice served as the control and were analyzed for physiochemical composition and sensory evaluation (Colour, flavor, taste and overall acceptability). The data obtained were subjected to statistical analysis. The results showed that the physiochemical properties of juice compared relatively well with the control and sensory evaluation showed that all the juice samples were well acceptable in terms of colour, flavour, taste and overall acceptability. The juice blend could be recommended to every household for its nutritional and therapeutic properties.

scholarly journals Odor-Active Constituents in Fresh Pineapple (Ananas comosus[L.] Merr.) by Quantitative and Sensory Evaluation

2005 ◽  
Vol 69 (7) ◽  
pp. 1323-1330 ◽  
Author(s):  
Yukiko TOKITOMO ◽  
Martin STEINHAUS ◽  
Andrea BÜTTNER ◽  
Peter SCHIEBERLE
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Active Constituents

scholarly journals Effect of gibberellic acid and urea on the growth of pineapple fruit (Ananas comosus (L.) Merr.)

2019 ◽  
Vol 3 (2) ◽  
pp. 82-89
Author(s):  
Le Van Ut ◽  
Vo Thi Bach Mai
Keyword(s):  
Gibberellic Acid ◽  
Fruit Quality ◽  
Quality Index ◽  
Sugar Content ◽  
Fruit Size ◽  
Growth Period ◽  
Fruit Weight ◽  
Ananas Comosus ◽  
High Concentration ◽  
Pineapple Fruit

Effects of gibberellic acid (GA3) and urea on Queen pineapples (Ananas comosus (L.) Merr.) growth in the field were discussed in this study. Pineapples were sprayed with GA3 (at the concentration of 1, 5, 10, 20, 40, 60, 80 and 100 mg.L-1) or urea (at the concentration of 1, 5, 10, 15, 20, 25 and 30 g.L-1) on day 0 and day 3 at the beginning of growth period (50% dried flowers). Fruits were sampled every 15 days from day 0 to day 75 for assessment on fruit weight, fruit size, and fruit quality. Besides, fruits (which were sprayed with GA3 at the concentration of 40 mg.L-1 or urea at the concentration of 15 g.L-1) were sampled on the 15th day from the day which processed to determine the size of cells. The results showed that the treatments with four highest concentration of GA3 (40, 60, 80 and 100 mg.L-1) or urea (15, 20, 25 and 30 g.L-1) significantly increased fruit weights and fruit sizes. In addition, the treatments of GA3 in high concentration (40 - 100 mg.L-1) stimulated the increase of sugar content and vitamin C content in the fruit flesh compared to the control. The treatments of urea at different concentrations did not alter the fruit quality index. Exogenous GA3 at the concentration of 40 mg.L-1 or urea at the concentration of 15 g.L-1 stimulated the increase of fruit weight without decreasing the fruit quality. In which, exogenous GA3 at concentration 40 mg.L-1 increased the fruit weight by enlarging flesh cell.  

scholarly journals EKSTRAK BUAH NANAS TERHADAP JUMLAH TOTAL LEUKOSIT DAN NEUTROFIL IKAN LELE (Clarias batrachus) YANG DIINFEKSI DENGAN Aeromonas hydrophila

2020 ◽  
Vol 10 ◽  
pp. 70-77
Author(s):  
Ratna Widyawati ◽  
Dyah Widhowati ◽  
Dhia Nadhifa
Keyword(s):  
Effective Dose ◽  
Aeromonas Hydrophila ◽  
Challenge Test ◽  
Positive Control ◽  
Clarias Batrachus ◽  
Ananas Comosus ◽  
Fruit Extract ◽  
Treatment Groups ◽  
Pineapple Fruit ◽  
One Way Anova

The present research to determine the Extract of Pineapple (Ananas comosus) on the survival of catfish infected with A. Hydrophila. The main problem of cultivation of catfish (C. batrachus) is a disease caused by the bacterium Aeromonas hydrophila.Catfish (Clarias batrachus) is a freshwater fish that has several advantages, one of which is a high nutritional content. Test animals used were catfish measuring 15-20cm with a body weight of ± 250gr. Challenge test by injecting A. hydrophila suspension with a dose of 108sel / mm3 as much as 0.1mm intramuscularly. Observations were made for 7 days after infection  which included the total number of leukocytes and neutrophils. This study was divided into 5 treatment groups with 5 replications, namely P1 (positive control), P2 (0.1%), P3 (0.3%), P4 (0.5%),  P5  (0.7%)  and soaking Pineapple Fruit Extract for 24 hours. Data analysis in this study used one way ANOVA statistical test. The results showed symptoms of catfish attacked by Aeromonas hydrophila including increased total number of leukocytes and neutrophils and ulceration in catfish. Soaking effect Pineapple fruit extract 0.5% effective dose can reduce the total number of leukocytes and 0.7% effective dose can reduce the total number of neutrophils.

scholarly journals Rapid Field Assay for Pineapple Fruit Acidity

2020 ◽  
Vol 30 (5) ◽  
pp. 593-596
Author(s):  
Robert E. Paull ◽  
Gail Uruu ◽  
Nancy Jung Chen
Keyword(s):  
Harvest Date ◽  
Soluble Solids ◽  
Seasonal Effects ◽  
Ananas Comosus ◽  
Production Cycle ◽  
Important Indicator ◽  
Acid Ratio ◽  
Pineapple Fruit ◽  
Sugar Levels ◽  
Major Acid

The sugar-to-acid ratio of pineapple (Ananas comosus L.) contributes toward giving the fruit its unique flavor. This ratio is an important indicator of both commercial and organoleptic ripeness, and it is useful in determining a harvest date. Citric acid is the major acid in pineapple and usually is determined by titration to a specific pH endpoint, while sugars are determined as total soluble solids by refractometry. Both acid and sugar levels vary with the season in the year-round production cycle. Acid titration is slow and difficult to perform in the field. A digital acidity meter based upon diluted juice conductivity was evaluated for potential field use. The readings obtained from the meter varied with clone and fruit potassium concentration. The meter had utility for field use to evaluate fruit quality and harvest date. Because fruit potassium levels can vary between harvests, the meter should be recalibrated on a regular schedule to adjust for potential crop management and seasonal effects.

scholarly journals EVALUASI KARAKTERISTIK FISIKA-KIMIA SEDIAAN KRIM DAN LOTION EKSTRAK KULIT BUAH NANAS (Ananas comosus L.Merr)

2018 ◽  
Vol 15 (2) ◽  
pp. 41
Author(s):  
Elya Zulfa ◽  
Mufrod Mufrod
Keyword(s):  
Physical Chemistry ◽  
Ethanolic Extract ◽  
Ananas Comosus ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Fruit Skin ◽  
Pineapple Peel ◽  
Pineapple Fruit ◽  
Positive Controls ◽  
Made In

ABSTRACTIn previous research, ethanolic extract of pineapple peel (EEPP) has activity as a sunscreen because of the content of flavonoids. EEPP can be formulated in the form of creams and lotions to facilitate use on the skin. This study aims to evaluate the physical chemistry characteristics of EEPP creams and lotions. Creams and lotions were made in 3 formulas based on variations in FI extract concentrations (15.0%), FII (17.5%), FIII (20.0%), base controls and positive controls (preparations on the market). The cream obtained was evaluated for physical chemical characteristics including organoleptic, homogeneity, adhesion and dispersion, viscosity, pH and SPF values which were analyzed descriptively. cream with varying concentrations of green, the distinctive smell of pineapple, homogeneous and in accordance with the pH of the skin. Increasing the concentration of EEPP in the preparation has an effect on increasing viscosity, adhesion but decreasing the dispersion. Whereas the lotion shows greenish color, aromatic odor and semisolid texture and is easily applied. The increase in EEPP in lotion affects the increase in pH, adhesion, but decreasing the dispersion.Keywords: Creams, lotions, sunscreen, pineapple fruit skin

scholarly journals Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (Ananas comosus (L.) Merr.) cv. Mauritius in Sri Lanka

2020 ◽  
Vol 8 ◽  
pp. 29-37
Author(s):  
B.A.M.S. Kumara ◽  
Kasun D.T. Hettige
Keyword(s):  
Sensory Evaluation ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Ananas Comosus ◽  
Maturity Stage ◽  
Ripening Stage ◽  
Dark Green ◽  
Green Stage

Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.

scholarly journals Effects of benzyladenine and α-naphthaleneacetic acid on the early growth phase of Ananas comosus (L.) Merr.

2017 ◽  
Vol 1 (T4) ◽  
pp. 5-13
Author(s):  
Ut Van Le ◽  
Mai Thi Bach Vo
Keyword(s):  
Cell Size ◽  
Growth Phase ◽  
Early Growth ◽  
Ananas Comosus ◽  
Naphthaleneacetic Acid ◽  
Negative Effects ◽  
Pineapple Fruit ◽  
Early Growth Phase

In this study, benzyladenine (BA) and α- naphthaleneacetic acid (NAA) are used to study the growth of pineapple fruit (Ananas comosus (L.) Merr.) in the early growth phase. Pineapple fruits are sprayed with BA or NAA at different concentrations (1, 5, 10, 20, 40 and 60 mg.L-1) at both 0 and 3 days after flowering (DAF, 50 % dried flowers). Fruits are sampled every 15 days from 0 to 75 days to survey to weight, size and qualities of pineaple fruit. Besides, fruits (which are sprayed with BA or NAA at concentration 20 mg.L-1) are sampled at 15 days for the cell size observation. The results showed that the treatments with three highest concentration of BA or NAA (20, 40 và 60 mg.L-1) significantly increased fruit weights and fruit sizes. Exogenous BA or NAA at the concentration 20 mg.L-1 increased the fruit weights by increasing the number of flesh cells without negative effects on fruit qualities.

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