@article{10.11648/j.sf.20210204.12,
  author = {Anonnya Kundu and Rehnova Mostofa and Alamgir Hassain and Pratima Roy Dina and Mohammad Esrafil and Mohammad Akhter Uzzaman and Mohammad Abu Zubair},
  title = {Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition},
  journal = {Science Frontiers},
  volume = {2},
  number = {4},
  pages = {50-60},
  doi = {10.11648/j.sf.20210204.12},
  url = {https://doi.org/10.11648/j.sf.20210204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sf.20210204.12},
  abstract = {Fresh pineapple juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, and microbiological contamination significantly changing physicochemical parameters and storage stability. Pineapple processing plays an important role in juice preservation. This study was conducted to developed products from pineapple and evaluates the quality of preserved pineapple juice. Three different samples of pasteurized pineapple juices termed as without preservative (PJ-1), with preservative (sodium benzoate) 5 mg (PJ-2) and with preservative (sodium benzoate) 20 mg (PJ-3), were made which were stored in two conditions at room and refrigeration temperature up to 45 days. Results revealed that the content of moisture, ash, TSS, PH and vitamin C of fresh pineapple juice were 87.5%, 0.31%, 11.5%, 3.49 and 3.06 mg respectively. After 21 days, the TSS of PJ-1, PJ-2, PJ-3 was decreased to 9%, 10%, 11% at room temperature and 10%, 10.5% and 11% at refrigeration temperature respectively. On the other hand, the PH of PJ-1, PJ-2, PJ-3 was decreased to 3.47, 3.47, 3.45 at room temperature and 3.46, 3.47, 3.49 at refrigeration temperature respectively. In case of total viable bacteria, the minimum microbial load was observed in PJ-3 (0.3x105) and maximum in PJ-1 (0.5x105) at room temperature. Whereas, minimum in PJ-2, PJ-3, i.e. (0x105) and maximum in PJ-1 (0.1x105) at refrigeration temperature, after 21 days. Again, minimum microbial load was observed in PJ-3 (0.6x105) and maximum in PJ-1 (1.0x105) at room temperature. Whereas, minimum in PJ-3 (0.1 x105) and maximum in PJ-1 (0.2x105) at refrigeration temperature, after 45 days. The shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days. Among three treated juice samples PJ-2 and PJ-3 at refrigeration temperature was most effective in maintaining the sensory properties and acceptable for consumption. Pineapple bar was kept in room temperature and good for consume up to 30 days. Finally, it can be concluded that, the shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days.},
 year = {2021}
}

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TY  - JOUR
T1  - Development of Pineapple Juice and Observation of Shelf Stability Using Various Degrees of Preservative in Several Storage Condition
AU  - Anonnya Kundu
AU  - Rehnova Mostofa
AU  - Alamgir Hassain
AU  - Pratima Roy Dina
AU  - Mohammad Esrafil
AU  - Mohammad Akhter Uzzaman
AU  - Mohammad Abu Zubair
Y1  - 2021/12/29
PY  - 2021
N1  - https://doi.org/10.11648/j.sf.20210204.12
DO  - 10.11648/j.sf.20210204.12
T2  - Science Frontiers
JF  - Science Frontiers
JO  - Science Frontiers
SP  - 50
EP  - 60
PB  - Science Publishing Group
SN  - 2994-7030
UR  - https://doi.org/10.11648/j.sf.20210204.12
AB  - Fresh pineapple juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, and microbiological contamination significantly changing physicochemical parameters and storage stability. Pineapple processing plays an important role in juice preservation. This study was conducted to developed products from pineapple and evaluates the quality of preserved pineapple juice. Three different samples of pasteurized pineapple juices termed as without preservative (PJ-1), with preservative (sodium benzoate) 5 mg (PJ-2) and with preservative (sodium benzoate) 20 mg (PJ-3), were made which were stored in two conditions at room and refrigeration temperature up to 45 days. Results revealed that the content of moisture, ash, TSS, PH and vitamin C of fresh pineapple juice were 87.5%, 0.31%, 11.5%, 3.49 and 3.06 mg respectively. After 21 days, the TSS of PJ-1, PJ-2, PJ-3 was decreased to 9%, 10%, 11% at room temperature and 10%, 10.5% and 11% at refrigeration temperature respectively. On the other hand, the PH of PJ-1, PJ-2, PJ-3 was decreased to 3.47, 3.47, 3.45 at room temperature and 3.46, 3.47, 3.49 at refrigeration temperature respectively. In case of total viable bacteria, the minimum microbial load was observed in PJ-3 (0.3x105) and maximum in PJ-1 (0.5x105) at room temperature. Whereas, minimum in PJ-2, PJ-3, i.e. (0x105) and maximum in PJ-1 (0.1x105) at refrigeration temperature, after 21 days. Again, minimum microbial load was observed in PJ-3 (0.6x105) and maximum in PJ-1 (1.0x105) at room temperature. Whereas, minimum in PJ-3 (0.1 x105) and maximum in PJ-1 (0.2x105) at refrigeration temperature, after 45 days. The shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days. Among three treated juice samples PJ-2 and PJ-3 at refrigeration temperature was most effective in maintaining the sensory properties and acceptable for consumption. Pineapple bar was kept in room temperature and good for consume up to 30 days. Finally, it can be concluded that, the shelf life of preserved juice at room temperature was 21 days and in refrigeration temperature was 45 days.
VL  - 2
IS  - 4
ER  - 

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