Proximate Composition in Pineapple Waste (Ananas comosus) in the Production of Extra Type Jelly and Evaluating of Physico-chemical and Sensory Characteristics

Abstract

Pineapple (Ananas comosus) is a fruit with great commercialization and it usually generates great amount of waste that can be availed for the development of new products. The use of pineapple residues in the elaboration of extra type jelly contributes significantly to the reduction of costs, because it eliminates the use of commercial pectin, which product has a high value for the producer, besides reducing problems with generation of industrial waste. The objective was to evaluate the proximal composition of the pineapple residue and to apply this residue in the elaboration of extra type jelly, where the microbiological control was made and the physical-chemical and sensorial characteristics of the product were analyzed. It was observed that the results of fibers in the proximal composition of the residue had expressive values ​​around 18,21%, what characterizes its functional potentiality in the development of new products. It has a pH around 3,52 which contributes to the lack of microbial development in the product, confirming that it was developed under satisfactory hygienic conditions. Regarding the sensory analysis, the results showed good acceptability among the tasters with averages above 80% in the assessed attributes. Thus, it is concluded that the use of pineapple residues in the elaboration of extra type jelly can be an alternative of low cost and good nutritional composition, reducing the environmental impacts caused by this residue in nature.