A STUDY ON THE PROCESSING AND PRESERVATION OF FRUIT CANDY FROM PINEAPPLE

Abstract

Good quality pineapple is grown in Bangladesh in a reasonable quantity but processing and preservation is not so satisfactory. This work explored some ways to preserve pineapple in the form of candy. Pineapple under study contained moisture content 86.55%; acidity 0.79%; pH 3.50, fat 0.20%, fibrel.20%, vitamin C 21 mg/100gm, 0.60% protein. Two types of candies were prepared using pineapple pulp and crushed pulp. Three samples of candy from pulp were made using 100 gm pulp and 10 gm vinegar varying sugar as 50%, 70%, 90% to that of pulp. Three samples of candies were made from crushed pulp using 100 gm crushed pulp, 6 gm milk powder and 2% vanilla essence varying sugar as 50%,70% and 90% to that of crushed pulp. The fresh pineapple was cut into cubes. Pineapple cubes were cooked by dipping syrup then washing by clean water and dried in cabinet dryer at 20-22hrs at 40° C then packaged in low density polyethylene and glass bottle. Another processing method is the crushed pineapple were cooked with different sugar percentages and added milk powder and vanilla essence and the mixture was cut and shaped in desired pieces and packaged. Six samples prepared were named as A, B, C, X, Y and Z respectively. The sample B (100 gm pulp, 70% sugar, 10% vinegar) secured highest score for overall acceptability and ranked as like very much. Vitamin C and moisture content were analysed in storage condition. Vitamin C decreased as the storage period increased. Pineapple candies showed no remarkable change during 90 days as well after the day of preparation in both storage and different packaging conditions. After 90 days slight change in color and flavor was observed in the samples of low density polyethylene package. The best quality of candy was achieved when stored in glass bottle at storage temperature is ( 3- 5°C).