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Naseeha NF, Pushparaja V and Vasantharuba S*
Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Sri Lanka
Abstract
Pineapple peel is packed with essential nutrients, antioxidants and other healthy compounds; however, their popularity and empirical evidence related to health benefits are limited. Therefore, this study is designed to formulate pineapple peel powder incorporated composite biscuits and evaluate their quality characteristics. Initially, pineapple peel powder was prepared and its functional, chemical and nutritional evaluation were analyzed. Then biscuits were formulated by various ratios of pineapple peel powder (0%, 5%, 7%, 10% and 12%) and organoleptic evaluation was conducted. Based on the findings from sensory evaluation studies 7% and 10% pineapple peel powder incorporated biscuits were selected for further studies: physical, chemical and nutritional evaluation, along with control. According to the findings, biscuits formulated with pineapple peel powder had better antioxidant properties and higher crude fiber, ash, sugar, potassium and ascorbic acid contents than control biscuits. Moreover, 10% peel powder incorporated biscuit was selected as the best blend ratio using results obtained by nutritional and sensory analysis. Additionally, storage studies showed that these biscuits can be stored for 60 days without microbial spoilage. The present study recommended pineapple peel powder enriched biscuits may be a better alternative product based on the results.
Keywords: Pineapple peel powder, Biscuit, Nutritional profile, Quality characters, Sensory character
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