Quality Characteristics and Storage Properties of Squash Prepared from Pineapple (Ananas comosus) Fruit Juice
Peter I. Akubor *
Department of Food Science and Technology, Federal University Wukari, Wukari, Taraba State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Aim: To determine the quality of squash prepared from pineapple fruit.
Design of Study: The experiment was carried out in 3 replications in completely randomized design. The data were analyzed by analysis of variance. Significantly different means were separated using the least significant difference (lsd) test.
Place and Duration of Study: The study was carried in 2016 at The Federal Polytechnic, Idah, Kogi State, Nigeria.
Methodology: Juice was prepared from ripe pineapple fruits and used to prepare squash. The squash was analysed for physiochemical, microbiological and sensory properties. The squash was stored in transparent bottles at ambient temperature (30±2°C) for 6 months. The changes in the physicochemical, microbiological and sensory properties of the squash on storage were determined.
Results: The pineapple squash contained 32.2 mg/100g vitamins C, 46° brix soluble solids and 1.56 % total acidity. The squash had pH of 3.7. There were no significant differences (P>0.05) in the taste, flavour, texture and overall acceptability between the diluted pineapple squash and the commercial pineapple juice. However, the colour of the diluted pineapple squash was preferred to that of the commercial pineapple juice. The pH, total acidity, soluble solids and sensory qualities of the pineapple squash stored for 6 months at ambient temperature(32ºC) were not significantly different (P>0.05) from the fresh squash. However, the vitamin C content of the squash decreased steadily with the storage period. Moulds and yeasts growth did not occur in the squash in storage.
Conclusion: Pineapple fruit is a good candidate for production of squash. Six months storage of the pineapple squash in transparent bottles at ambient temperature did not adversely affect the physiochemical and sensory qualities except for the vitamin C content that decreased on storage.
Keywords: Pineapple juice, squash, physicochemical properties, sensory evaluation, storage stability