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PRODUCTION OF SHELF STABLE

PINEAPPLE (ANANAS COMOSUS) JUICE USING GUM
ARABIC (ACACIA SENEGAL) AS STABILIZER

TABLE OF CONTENTS
Title Page i
Certification Page ii
Dedication iii
Acknowledgement iv
Abstract v
Table of Contents vi

CHAPTER ONE
Introduction 1

CHAPTER TWO
Literature Review 4
2.1 Historical Background of Pineapples 4
2.1.1 Chemical Composition of Pineapples 5
2.1.2 Some Uses of Pineapples 6
2.2 Acacia Gum 7
2.2.1 Chemical Composition of Gum Arabic 10
2.2.2 Methods of Incorporating Gum Arabic into Juice
Containing Beverages 11
2.2.3 Some Uses of Gum Arabic 12
2.2.4 Summary of the Typical Functions of Gum Arabic
in Food Products 13
2.3 Pineapple Fruit Juice 14
2.3.1 General Fruit Juice Manufacture Steps Using
the Conventional Method 15
2.3.2 Dietectic Properties of Pineapple Juice 16
2.3.3 Fruit Juice Spoilage 17
2.3.4 Stability of Fruit Juices 18

CHAPTER THREE
3.0 Materials and Methods 21
3.1 Material Procurement / Treatment 21
3.2 Production of Shelf Stable Juice 22
3.3 Physiochemical Evaluation 24
3.3.1 Ph Determination 24
3.3.2 Titratable acidity 24
3.3.3 Brix Determination 25
3.3.4 Total Solid Determination 25
3.4 Vitamin C Content Determination 26
3.5 Proximate Analysis 27
3.5.1 Moisture Content Determination 27
3.5.2 Ash Determination 28
3.5.3 Crude Fibre Determination 28
3.5.4 Crude Fat Determination 29
3.5.5 Protein Determination 30
3.6 Stability Evaluation 32
3.7 Sensory Evaluation 32

CHAPTER FOUR
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4.0 Results and Discussion 34

4.1 Proximate Composition of Shelf Stable Pineapple
Juice 34
4.1.1 Crude Protein 34
4.1.2 Ash Content 35
4.1.3 Carbohydrates 37
4.1.4 Fat 37
4.1.5 Moisture 38
4.1.6 Crude Fibre 39
4.1.7 Vitamin C Content 40
4.2 Physiochemical Properties of Shelf Stable Pineapple
Juice 41
4.2.1 pH 41
4.2.2 Brix Value 44
4.2.3 Total Solid 45
4.2.4 Total Titratable Acidity 46
4.3 Sensory Evaluation of Freshly Prepared Shelf
Stable Pineapple Juice 48
4.4 Sensory Evaluation for Eight Weeks Stored Shelf
Stable Pineapple Juice 51
4.5 Stability Evaluation 53

CHAPTER FIVE
5.0 Conclusion and Recommendation 57
5.1 Conclusion 57
5.2 Recommendation 57
References 59
 Appendix I 68
Appendix II 69
Appendix III 72
Appendix IV 87
Appendix V 109

CHAPTER ONE
1.0 INTRODUCTION
There are different types of beverages in the market
today but the aqueous based beverages (preparations
containing fruit juice) are well known in the art of beverage
production. The aqueous based beverages have achieved
relatively high degree of commercial acceptance because they
have additional values compared to the raw agricultural
produce also the demand for quality juice has markedly
expanded globally (Arthey and Ashurst, 2006). The tropical
fruit juices for instance have become important in recent years
due to the overall increase in natural fruit juice consumption as
an alternative to the traditional caffeine – containing beverages
such as coffee and Tea (Jagtiani et al., 1998).
The problem encountered in the production and marketing
of these fruit beverages is the separation of the fruit juice into
soluble and insoluble solids in the product due to inconsistency
of viscosity. There is a difficultly in maintaining it’s insoluble
solids in dispersion and as a result the insoluble solids settle
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towards the surface or towards the bottom of the container

depending on the relative density of the solid and the liquid
fraction. In either event, the product is non uniform in
composition throughout the container having a clear
translucent appearance except for the discrete sedimentations.
Agitation of the product prior to use generally provides
desirable uniform drink but more consumers erroneously
conclude that it is spoilt or expired because the product is
usually unsightly and aesthetically undesirable.
Once these fruit juices are separated, it is difficult to
achieve prolonged uniformity, even with agitation because of
the nature of the solid or some interactions between the
separated particles that alter the solubility and redispersibility
of the juice produce hence the use of stabilizing agents. The
stabilizer are natural or synthetic additives which are used to
maintain the insoluble solids in suspension (Glyn, 2000).The
stabilizers are used as a result their ability to increase the
viscosity of the products (German and Sherington,
2001;Nussinovitch, 1997).
The stabilizers used in aqueous based beverage are
usually known as hydrocolloids which are defined as a system
where colloids are dispersed water (Glicksman, 1993). Some
examples of hydrocolloids used as stabilizers in food based
beverages include agar agar, carrageenan, seaweed, gelatin,
Gum Arabic (Anderson and Blackmore, 1999). Fruit juices are
packaged for either “once through” or “open and reseal usage”.
The “once through” are opened and finished thus they do not
require preservatives while the reseal usage contain permitted
amount of preservatives so as to have a longer shelf life when
they are opened and not finished at once. In this study, a shelf
stable fruit juice would be produced from fresh pineapples
(Ananas comosus) using gum Arabic exudates (Acacia Senegal)
as stabilizer. The product is expected to exhibit improved
resistance to separation of insoluble solids without very high
increase in viscosity or impact of gummy mouth feel to the
product.
The shelf stable pineapple juice would add value of the
crop, add variety to the beverage world as well as provide
convenience to the user. Further justification is that the
production will make pineapple juice available in season and
out of season as well as reduce wastage of excess pineapples
produced during peak periods. Pineapple juice would be
extracted from wholesome pineapples by conventional method
of fruit juice production. Exudates of gum acacia which are
stabilizers would be added to the juice and the stability of the
product would be checked over a period of eight weeks on
shelf. Physiochemical and sensory evaluation would be carried
out on the produce in it’s fresh state and intermittently until
eight weeks so as to determine the stability of the product as
well as any changes in the physical and sensory properties of
the juice product. Proximate analyses would be carried out to
evaluate the nutrient composition of the juice samples.