Physicochemical Properties and Sensory Attributes of Homemade Bakery Products from Two Local Varieties of Pineapple Compared with the Locally Available Market Products in Bangladesh

Abstract

Pineapples (Ananas comosus L. Merr) contain beneficial properties and the object of the study is to compare the physical and chemical properties of two local varieties of pineapples and their prepared bakery products such as jelly and biscuit using flesh of pineapple as one of the raw materials and compare those with the locally available market products. Physico – chemical  properties such as fruit weight, diameter, length, edible portion %, pH, Vitamin C, Titratable acidity, sugar content, total soluble solids, lipid content, crude protein, phenolic compound and sensory attributes (Firmness, sweetness, tartness, colour, and overall acceptability) of fresh pineapple fruit of Honey Queen (HQ) and Giant Kew (GK) were studied. Both the varieties contained high amount of moisture, GK 84.42% and HQ 83.95%. Further, HQ variety showed more than GK variety in almost all of the properties. The phenolic contents of the extracts as caffeic acid equivalents were found to be highest in methanol HQ (12.45%), GK (9.8%) while in water extract HQ (5.4%), and GK (5.3%). In terms of prepared bakery product from pineapple, Sample H (Home prepared) was more preferable than the locally market available brand in consideration of the physico-chemical properties that affected the sensory attributes acceptability having the overall acceptability score of 7 in a 9-point hedonic scale.