Journal of Agricultural Science and Food Technology

Research Paper|Published July 2021|Vol.7 (3):46-56

https://doi.org/10.36630/jasft_21005

 

 

Effect of Pineapple Pomace on the Development of Peanut Bar and their Physicochemical and Nutritional Properties with Consumer Acceptance

 

Mohammad Mainuddin Molla^1*, Ashfak Ahmed Sabuz¹, Md. Hafizul Haque Khan¹,  Md. Golam Ferdous Chowdhury¹,  Mahfujul Alam¹, Sohela Akhter² and Md. Sekender Ali³

 

¹Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.
²Tuber Crop Research Center (TCRC), BARI, Gazipur-1701, Bangladesh. ³Department of Agricultural Extension and Information System, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.  

 

ABSTRACT

The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (a_w) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T₃ could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children.

 

Keywords: Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes.

 

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