Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp.

Chandrakala, Ravichandran and Ashutosh, Upadhyay and Venkatesh, Meda and Rastogi, N. K. and Zober Alam, Khan (2023) Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. International Journal of Food Science and Technology, 58. pp. 2092-2103.

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Abstract

Waste or by-product utilisation is on focus to reduce the environmental threat and acquiring wealth out of waste. This study was planned to understand the effect of high shear homogenisation (SH) on physico�chemical, microstructural, particle size, dietary fibre and volatile composition of residual pineapple pulp (RPP) for its utilisation. Shear homogenisation with three levels of rotor speed, that is 5000, 15 000 and 30 000 rpm, was employed for 5, 10 and 15 min. These responses reveal that the shear speed of 15 000 rpm for 10 min was relatively better in colour retention and enhanced soluble dietary fibre (SDF) by 48%. Increased levels of SDF after treatment help in the utilisation of RPP and its suitability for food supplementation. A gradual reduction in particle size from 40 to 400 lm was observed with shear homogenisation. Optical microscopy images revealed that larger cell fragments, fibrous nature and dense hairy mass of pomace were disrupted at 15 000 rpm. Moderate shear speed triggers the release of addi�tional aroma volatiles, whereas higher rpm and time resulted in degradation of volatiles. The shear homo�genised RPP is used for the development of fibre-enriched yoghurt and incorporation at a 5% level resulted in high acceptable sensory scores.

Item Type:	Article
Uncontrolled Keywords:	Dietary fibre, particle size, pineapple by-product, shear homogenisation, volatile composition
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2023 04:58
Last Modified:	25 May 2023 04:58
URI:	http://ir.cftri.res.in/id/eprint/16469

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