Enhancement of quality attributes of canned pumpkin and pineapple

AbstractThis study was carried out to produce and enhance sensory properties and nutritional value of canned pumpkin and pineapple and the effect after processing and storage on these products. Pumpkin and pineapple cubes were packed with sugar solution (control treatment), diluted orange juice at a ratio 1:1 of water:juice (wt:wt), diluted mango juice at a ratio 3:1 of water:juice (wt:wt), all filling media were raised to 40% by sucrose and then packed at a ratio 2:1 of cubes:solution (wt:wt). The obtained results indicate that the total sugars, ash, total phenols, total carotenoides and ascorbic acid contents of flesh pumpkin and pineapple were (62.16% and 78.49%), (5.69% and 2.21%), (3.74% and 4.28%) on dry weight basis and (0.38% and 0.16%) and (33.81 and 37.79mg/100g) on fresh weight basis, respectively. Results indicate that total soluble solids, total sugars, total phenols, total carotenoids and ascorbic acids of canned pumpkin and pineapple were ranged from 17.1% to 19.5%, 89.50% to 97.49%, 0.87% to 1.47%, 0.42% to 1.27% and ascorbic acid 88.19 to 210.53mg/100g on dry weight basis. Firmness of canned pumpkin and pineapple showed a sever decrement as a result of canning process and storage. Also, non-enzymatic browning was slightly increased during storage without noticeable effect on products quality. Chemical constituents of canned pumpkin and pineapple were slightly decreased during storage. Statistical analyses for sensory evaluation of canned pumpkin and pineapple with added natural juice especially orange juice (treatments, nos. 2 and 5) recorded a high score of acceptability ever after 6months of storage at room temperature