W. Z. Wan Nur Zahidah, M. Syahida, M. Nur Ilida, M. Norhida Arnieza & H. Mohd Fakhri·Asian Food Science Journal·2026
The increasing demand for natural isotonic beverages has driven the utilisation of fruit-based raw materials with added functional benefits. The study developed and evaluated five pineapple-based isotonic beverage formulations containing pineapple (Ananas comosus) juice, sucrose,...
Open access
Research Article10.9734/afsj/2026/v25i9914
Zuwariah Ishak, Syahida Maarof, Nur Ilida Mohamad, Norzaleha Kasim & Nik Mohd Faiz Che Mohd Noor·Asian Food Science Journal·2024
Aims: The purpose of this study was to evaluate pineapple-spice beverages for their potential health benefits and assess their consumer acceptance. Fortifying fruit beverages with spices can enhance their nutritional and health benefits, making them effective carriers for deliver...
Open access
Research Article10.9734/afsj/2024/v23i12757
The study investigated effects of natural preservatives on the quality of fresh pineapple fruit juice. The natural preservatives used are ginger, garlic, moringa seed and cloves and were processed into powder. The treatment of pineapple with the natural preservatives was at a con...
Open access
Research Article10.9734/afsj/2024/v23i10744
Md. Akhtaruzzaman, Md. Shakil, Md. Sazzad Hossain, Asraful Alam, Md. Hasan Tarek Mondal, Tanjina Akter & S. M. Shamiul Alam·Asian Food Science Journal·2022
This present research aimed to investigate the effect of slice thickness and concentration of the osmotic solution on mass transfer kinetics, the color profile of osmotically dehydrated pineapple slices, and product quality characteristics of osmotically dehydrated microwave-drie...
Open access
Research Article10.9734/afsj/2022/v21i12606
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 th...
Open access
Research Article10.9734/afsj/2022/v21i1030479
Fruit Jelly was produced from beetroot and pineapple fruits as a value-added product for addressing their gluts during its peak season. The fruits were cleaned and their juices were blended using the following beetroot: pineapple ratio; 50:50, 60:40, 70:30, 80:20, and 90:10. The...
Open access
Research Article10.9734/afsj/2022/v21i930466
The study aimed at establishing the effect of hormone and ripening agent on mass transfer as well as to find the effect of solution type and fruit to solution ratio for mass transfer of pineapple. Two types of pineapple, organic pineapple and GRM pineapple (pineapple cultivated w...
Open access
Research Article10.9734/afsj/2020/v15i330151
Pineapple, one of the most popular tropical fruits is largely desired for its attractive flavor and can be processed into juice. Fruit juice blends can be produced from various fruits or food materials such as tigernut an underutilized tuber, in order to give better quality drink...
Open access
Research Article10.9734/afsj/2020/v14i230123