Description
Abstract
This research work looks into Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer. A shelf-stable pineapple juice was produced with gum Arabic as the stabilizer added in the following percentages0.2%,0.5%,0.6%,and0.8%. A sample to which no gum Arabic was added was produced which served as the control. The juice samples were stored under ambient temperature and proximate composition, vitamin C content, sensory evaluation, physiochemical evaluation, as well as weekly stability check were carried out on the product. The result obtained for the proximate composition of the juice samples showed that carbohydrate values, protein values, crude fibre and ash content increased while the moisture content decreased with a corresponding increase in percentage addition of gum Arabic. Vitamin C content was constant for all the samples. Physiochemical evaluation which was carried out on the fresh sample and the two(2) weeks old sample revealed an increase in the pH and total solid content of the samples and a reduction in titratable acidity and brix content of the samples with increased addition of gum Arabic.Sensory evaluation involving color, taste, aftertaste, mouthfeel, flavour, and general acceptability attributes showed that sample E was mostly significantly preferred(p0.05). Weekly stability check revealed that sample E was most resistant to sedimentation and sample A was least resistant to sedimentation.
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