Pineapple cookies characteristics and sensory hedonic acceptance / Nur Farah Syazana Md Salleh ... [et a.]

Md Salleh, Nur Farah Syazana and Tamby Chik, Chemah and Abdullah, Norhidayah and Baba, Noradzhar (2020) Pineapple cookies characteristics and sensory hedonic acceptance / Nur Farah Syazana Md Salleh ... [et a.]. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 12 (1). pp. 1-11. ISSN 1985-8914 ; 2590-3837

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Abstract

Abstract Pineapple (Ananas Comosus) which is one of Malaysia’s fruit commodities confronted the challenge that causes an environmental problem where it produced many waste. Pineapple processing industry produced pineapple core which is slightly harder in texture. It is one of the major wastes generated with 15% of the fruit thrown away or becoming animal feed. Pineapple belongs to the member of the Bromeliaceae, a family of chiefly epiphytic herbs and small shrubs and it is commonly eaten and valued not only because of its flavour and aroma but also because of its dietary material and antioxidant characteristics, including vitamin C and carotenoid material. This study mainly focuses on producing cookies using pineapple core powder, a waste product resulting from canning process of pineapple. The cookies are being produced using 15%, 20% and 30% of pineapple core powder along with other ingredients. Pineapple core powder characteristics and acceptance on cookies were determined by colour analysis, water activity (aw) and sensory evaluation. Pineapple core powder also has the potential to be used for other products in baking industry due to its high fiber content.

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Item Type: Article
Creators:
Creators
Email
Md Salleh, Nur Farah Syazana
UNSPECIFIED
Tamby Chik, Chemah
UNSPECIFIED
Abdullah, Norhidayah
norhi813@uitm.edu.my
Baba, Noradzhar
UNSPECIFIED
Subjects: S Agriculture > SB Plant culture > Fruit and fruit culture > Marketing
S Agriculture > SB Plant culture > Pineapple
S Agriculture > SB Plant culture > Pineapple > Malaysia
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Hotel and Tourism Management
Journal or Publication Title: Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
UiTM Journal Collections: UiTM Journal > Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
ISSN: 1985-8914 ; 2590-3837
Volume: 12
Number: 1
Page Range: pp. 1-11
Official URL: https://www.jthca.org/
Item ID: 29163
Uncontrolled Keywords: Pineapple Core, Color Analysis, Water Activity, Pineapple Powder
URI: https://ir.uitm.edu.my/id/eprint/29163

ID Number

29163

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