Author(s):

Madhava M, Lakshmi Pasanna T, Srinivsara Rao A, Venkata Lakshmi V and Yagna Sree V

Abstract: Ananas Comosus is a most economical tropical fruit in the Bromeliaceae family. Pineapple juice was extracted, filtered juice mixed with maltodextrin at different concentrations (0, 1, 2, 3, 4 and 5%) and conducted spray drying and freeze drying experiments. Filtered pineapple juice was fed to the spray dryer at inlet drying air temperature of 140 ºC, constant feed flow rate of 20 ml/min and freeze drying was conducted at below -40 ºC. The quality of pineapple powder was determined by evaluating the physical, chemical and sensory characteristics of powder. The results revealed that, the yield of freeze drying pineapple powder was highest (14.72%) at a maltodextrin concentration of 5%. It was also observed that, the moisture contents of the powders was in the range of 4.5- 5.8%, increasing in maltodextrin concentration resulted lowering the moisture content of powder. The water solubility of the pineapple powder varied with maltodextrin concentration and ranged between 58-95 sec. The pH varied from 4.4 to 4.8, the pH of the reconstituted juice was higher than the fresh pineapple juice, the pH of the reconstituted pineapple juice was higher than that of fresh juice, and the rise in pH of the reconstituted juice may be due to the addition of maltodextrin. Ascorbic acid and total acidity varied from 12.78 to 20.32 mg/100mg and 0.5 to 1.1% respectively. Freeze dried powder contain high ascorbic acid than spray dried powder. Highest rating of overall acceptability was given for freeze dried pineapple powder as compared to spray dried powder. Among freeze dried experiments, highest rating sensory score was obtained by powder without addition of maltodextrin followed by 1% and 2% Maltodextrin concentration.

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