Value addition in Pineapple

By Vikaspedia on 09 May 2017 | read
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http://vikaspedia.in

Pineapple (Ananas comosus) is non-climacteric fruit grown widely in Meghalaya. It is rich in vitamin C, magnesium calcium, potassium, iron and the protein digesting enzyme, bromelin. Kew and Queen are the two promising cultivars of pineapple In North East India. Kew variety is characterized by the big sized fruits (1.5-2.5 kg) which are oblong and tapering slightly towards the crown. The flesh is light yellow and very juicy when ripe. Queen variety fruits are of the weight 0.9-1.3 kg in general. The flesh is deep golden-yellow less juicy than Kew, crisp textured with a pleasant aroma and flavour. Pineapple plants flower 10-12 months after planting and fruits become ready 16-18 months after planting. In natural condition it is harvested during May-August. Fruits which mature in the winter are acidic. The fruits with crown can be kept for 10-15 days after harvesting.

It is the juice extracted from pineapple that can be marketed by bottling in to sterilized bottles or can. By adding preservative at a specified level (KMS

Slices from under-sized pineapple fruits,

broken slices, cores, peel meat and trimmings


Crushing/pulping

(Mixer grinder)

  

Juice extraction with the help of muslin cloth

 

 

Filling into glass bottles & sealing with hand sealer

 

Processing in boiling water

(15-20 minutes at 85C)

 

Cooling

 

Labeling & Storing


Pineapple squash should be prepared from fully matured and sound pineapple fruits free from insect infestation, diseases etc. For preparation of pineapple squash required quantity of juice, sugar, citric acid, preservative (Potassium metabisulphite or sodium benzoate), water, essence and colour are calculated as per FPO specifications. It should be diluted 2-3 times with water at the time of consumption. Flow chart for preparation of pineapple squash is shown below:

Slices from under-sized pineapple fruits,

broken slices, cores, peel meat and trimmings

Crushing/pulping

(Mixer grinder)

Juice extraction with the help of muslin cloth

Mixing of syrup with juice

Syrup

Sugar + Water + Clitric Acid

Addition of permitted essence, colour & preservatives

Mixing

Bottling and Capping

Labelling

Storing

Recipe for Pineapple Squash :

Sl.No

Raw materials

Quantity

1.

Pineapple Juice

1.0 kg

2.

Sugar

900g-1.2g

3.

Water

1.3 liter

4.

Citric acid

40-45 g

5.

Pineapple Colour

0.5 g

6.

Pineapple essence

5-10 ml

7.

Potassium meta bisulphite(KMS)

Not more than 1.0 g/kg


The pineapple RTS beverage is prepared from the extracted pineapple juice, adjusting its soluble solids and acidity as per FPO specifications for RTS beverage by mixing the juice with required quantity of sugar syrup prepared from sugar, citric acid and water. Colour and essence as per the requirements are also added and mixed thoroughly. The beverage is filled into bottles leaving a head space of 2.5 to 3.0 cm, crown corked and processed in water for 15-20 mins at 85C and air cooled. Flow chart for preparation of Ready-to-Serve Beverage is shown below:

Slices from under-sized pineapple fruits,

broken slices, cores, peel meat and trimmings

Crushing/pulping

(Mixer grinder)

Juice extraction with the help of muslin cloth

Mixing of syrup with juice

Syrup

Sugar + Water + Clitric Acid

Addition of permitted essence, & colour

Mixing

Bottling and Sealing

Processing in boiling water (15-20 minutes at 85C)

Storing

Steps to be followed during Pineapples squash preparation

pineapple_squash

 

Recipe for Pineapple (RTS) Beverage

Sl.No

Raw materials

Quantity

1.

Pineapple Juice

1.0 kg

2.

Sugar

600-700g

3.

Water

4.0 liter

4.

Citric acid

10-15 g

5.

Pineapple Colour

1.5 g

6.

Pineapple essence

15-20 ml

 

Pineapple jam is solid gel made from the fruit pulp or juice, sugar, and pectin. Different steps which are essential during this product preparation is shown below :

Pineapples (Fresh and firm fruits)

Peeling, removal of eyes, core

Cutting into small pieces & crushing

Addition of sugar & citric acid (1.0-1.4 kg sugar/kg product & 5-10 g citric acid)

Heating for 15-25 min.

Addition of Pectin powder (3.5-5.0 g/kg product)

Test for end point

Addition of colour and essence (optional)

Filling in sterilized glass jars while hot

Cooling for 4-5 hours

Sealing and storing

Recipe for Pineapple Jam:

Sl.No

Raw materials

Quantity

1.

Pineapple Pulp

1.0 kg

2.

Sugar

1.0-1.4g

3.

Citric acid

10-15 g

4.

Pectin powder

3.5-5.0 g/kg

5.

Pineapple Colour

1.5 g

6.

Pineapple essence

5-10 ml

 

Precautions

  • All the processing steps should be done under hygienic conditions
  • Only potable water should be used
  • During jam making the pulp should not be overcooked
  • The specifications for the minimum use of additives should be strictly followed

 

FPO Specifications

Products

Min. % of total soluble solids in the final product wt.

Min. % of fruit juice in the final product

Min. ppm of preservative to be used

Squash

 

40

 

25

SO≤ 350 or Benzoic acid ≤ 600

Sweetened Juice

 

Natural

 

100

SO≤ 350 or Benzoic acid ≤ 600

RTS

 

10

 

10

SO≤ 70 or Benzoic acid ≤ 120

Jam

 

68

 

45

SO≤ 40 or Benzoic acid ≤ 200

 

For more details contact : Director, ICAR Research Complex for NEH Region, Umiam Meghalaya – 793 103

Phone no. 0364- 2570257 (o), Fax no. 0364 - 2570355

Source: Pamphlet published by ICAR Research Complex for NEH Region, Umiam, Meghalaya

 

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