文章基本信息

标题：Predicting the Consumer Acceptability of Dried MD2 and Smooth Cayenne Pineapple Pulps from Chemical Composition
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作者：Francis Appiah ; Patrick Kumah ; David Oppong 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2012
卷号：1
期号：2
页码：210
DOI：10.5539/jfr.v1n2p210
出版社：Canadian Center of Science and Education
摘要：Drying of pineapple (Ananas comosus) pulp enhances shelf life while assuring all-year-round availability of pineapple in different forms. The difficulty in selecting suitable fruit pulps for producing acceptable dried pulp needs to be addressed in order to reduce variability in dried pineapple pulps and predict consumer acceptability. MD2 and Smooth cayenne fruits were used for the study. Relationships existing between chemical and sensory characteristics of oven-dried pineapple pulps were determined using standard procedures. While a strong positive correlation was found between total soluble solids (TSS) and taste (SC=0.98; MD2=0.99) a negative association was found between TSS and crispness (SC=-0.98; MD2=-0.99) as well as between total titratable acidity (TTA) and taste (SC=-0.99; MD2=-0.98). The study showed that TSS of the fresh fruit was the single most important predictor of overall acceptability of dehydrated pulps. TSS of fresh fruits could therefore be used to select fresh pulps for dehydration.