Effect of high shear homogenisation on physicochemical, microstructure, particle size and volatile composition of residual pineapple pulp. (25th July 2022)

• Record Type: Journal Article
• Authors: Ravichandran, Chandrakala; Upadhyay, Ashutosh; Meda, Venkatesh; Rastogi, Navin K.; Khan, Zober Alam; Emanuel, Neela
• Is Part Of: International journal of food science & technology. Volume 58:Number 4(2023)
• Page Start: 2092
• Page End: 2103
• Publication Date: 2022-07-25
• Subjects: Dietary fibre -- particle size -- pineapple by‐product -- shear homogenisation -- volatile composition; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15984
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: 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 physicochemical, 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 μm 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 additional aroma volatiles, whereas higher rpm and time resulted in degradation of volatiles. The shear homogenised RPP is used for the development of fibre‐enriched yoghurt and incorporation at a 5% level resulted in high acceptable sensory scores. Abstract : Valourization of pineapple residual pulp using shear homogenization and its application in yoghurt.