Deactivation of Bromelain in Pineapple Juice and analysing its Physico-Chemical and Organoleptic properties for successful commercialization via FMCG Industries in Indian Subcontinent.

The plan of this investigation was formulated to study the biochemical and physical attributes of juice extracted from the pulp which has high sugar (glucose and fructose) content and adequate moisture. Pineapple confers health benefit on the host as it contains huge quantities of vitamin C and other antioxidants. Deactivation of bromelain was also performed so that there are no hindrances in the juice manufacturing process. Sodium meta-bisulphite was also added to increase the shelf life of the product. During the production period, the pH, temperature and acidity was monitored. The pineapple juice was then subsequently characterized for sugar analysis, gas chromatography, UV spectral analysis and FT-IR. The amount of volatile compounds was quantified by HPLC with differential solvent system. The juice sample was also subjected to sensory evaluation and their colour stability was also checked. This research component would be a key technique to unlock the problems and tap the potential of pineapple juice manuafcturing in India.

Author(s): Bhaskar Mitra1, Kunal Garg1, Suneetha V1

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