Development of Reduced-Sugar Pineapple Paste and Consumer Acceptance Test

Abstract

Background and Objectives : Pineapple paste is a processed fruit product produced commercially. The main ingredients for producing pineapple paste are pineapple pulp, sugar, and glucose syrup. Therefore, this product is not suitable for health-conscious consumers who want to control sugar, which makes it unable to meet the needs of consumers. Hence, this research aims to develop a formula and production process for reduced-sugar pineapple paste and to raise the standard of community products.

Methodology : The development of optimal proportion and production process for reduced-sugar pineapple paste was divided into two parts, including (1) the proportions of two types of sweeteners (maltitol syrup and maltodextrin) were varied into four levels of maltitol syrup to maltodextrin (20:80, 30:70, 40:60 and 50:50) by weight, (2) 50% sugar content to maltitol syrup and three levels of maltodextrin (10, 15 and 20%) and (3) proportions of sugar to maltitol syrup and four levels of maltodextrin (1:1 and 1:2, 0 and 10%) by weight. The reduced-sugar pineapple paste was examined for physical and chemical quality values, including appearance, color value, texture (hardness), water activity moisture content, and sensory evaluation to select the appropriate proportion for the best quality. Product quality evaluation according to community product standards, consumer acceptance tests, and overall changes in the quality of reduced-sugar pineapple paste were studied during storage.

Main Results :The study found that the optimum proportion for producing reduced sugar pineapple paste consisted of blended pineapple pulp 71.23% maltitol syrup, 14.25% sugar, 7.12% glucose syrup, 7.12% salt, 0.21%, and citric acid 0.07%, respectively. The optimum process was picking pineapples, peeling, washing with clean water, cutting, blending, stirring (direct heating), cooling, packing, and storing in sealed packaging. The overall reduced-sugar pineapple paste products were following standard quality. The appearance of reduced-sugar pineapple paste presented a good natural color and smell of pineapple preserves, no foreign matter, which was not a used component, and the result of microorganisms checking was according to the specified criteria. The result of the consumer acceptance test by Central Location Test (CLT) of 200 people found that the average consumer rated all characteristics at a moderate to very good level, the average overall liking score was 7.60, which 90.00% of consumers accepted the product, and will purchase the products accounted for 90.00 percent. Reduced-sugar pineapple paste could be stored for more than 8 weeks in sealed packaging at room temperature.

Conclusions :Reduced-sugar pineapple paste was a processed fruit product that reduced sugar content to 80 percent by weight (compared with the original product with sugar added). Maltitol syrup was used as a sweetener substitute 40% by weight of sugar from the prototype formula. The quality reduced-sugar pineapple paste followed standard quality and obtained a good appearance, the natural color, and the aroma of pineapple preserves without foreign matter. The microorganisms’ checking result was according to the specified criteria.