Détails de la publication

How processing treatments applied in developing countries affect pineapple juice quality? The case of Benin

Détails de la publication

• Type:Article
• Domaine: Nutrition humaine - Securité alimentaire
• Année de publication: 2021
• Auteurs: M. H. Hounhouigan, F. J. Chadare, A. K. C. Sanya, M. A. Gbaguidi, J. E. Dekpemadoha, A. R. Linnemann, D. J. Hounhouigan
• Cultures: Ananas
• Couverture géographique: Bénin
• Mots clés: Pineapple, pasteurized juice, formulation, QDA, quality

Résumé de la publication

In several developing countries, pineapple processing is a major source of income for small-scale processors. Many studies exist on the effect of novel preservation methods on the quality of pineapple juice. Therefore, insufficient data exist on the effect of processing treatments like asteurization on the quality of pineapple juice. The objective of the study was to evaluate the effect of three technologies applying different thermal treatments with acidification in one processing treatment, on the quality of the pineapple juice. The pH, titratable acidity, total soluble solids, the brix/acidity ratio, colour and relative density of the juice after processing were measured. In addition, the sensory profiles of the juices were also assessed by means of a Quantitative Descriptive Analysis (QDA) test. As result, the processing treatment T1 applying a pasteurization scale (86 °C – 15 min) showed a significant browning of the pineapple juice perceived by panellists and proved by the highest total colour difference from the yellow standard (ΔE = 38.2). The addition of lemon juice significantly (p ˂ 0.05) affected the sweet and acid taste of juice obtained from processing treatment T3 applying acidification and two thermal treatments. In overall, the juice from processing treatment T2 produced without addition of lemon and with two thermal treatments recorded the best scores with regard to sweetness, pineapple aroma, and acidic taste.