Development and Characterization of Pineapple Jam and Utilization of its Peel for Vinegar Production

Fruit extract, sugar (S), pectin(P) and citric acid are the four ingredients needed for jam production. The quality of the jam is highly dependent on the choice of concentrations of each ingredient and processing parameters. The physicochemical composition of pineapple (smooth cayenne variety) fruit pulp, and jam were studied and the results were recorded. Processing of pineapple fruit pulp into jam resulted in a significant increase in physico chemical properties like TSS and TA but a significant decrease in pH, Vitamin C and mineral composition were observed. Subsequently sensory and microbial evaluation were conducted to identify highly acceptable pineapple jam. Processing of pineapple fruit pulp into jam show slightly decrease the nutritional composition of the products. This study investigated good quality pineapple jam formulation using general factorial design (Minitab 17 modeling). Out of 12 pineapple jam samples that were formulated with different ratio of sugar, pectin, and processing temperature samples J10(T:90oc, S:45%, P:3%), formulation proved as best products in terms of its nutritional composition; sensory and microbial analysis. Production of vinegar by fermentation of pineapple peel using three selected strains of acetic acid bacteria’s (propionic bacterium acid propionic, panteo agglomerans, and pantea disperse) was assessed