Physico-chemical, nutritional and organoleptic properties of coated Gandul pineapple developed with different coatings

H.A. Hasimah, J. Zanariah, M.Y. Rafiah Hasanah and A. Noor Rehan

Abstract

Pineapple variety, Gandul was processed using coating and freezing methods in the development of frozen coated pineapple products. The performance of four types of coatings as well as the effect of processing on the physico-chemical, nutritional and organoleptic properties were studied. The batter and coating materials contributed to the fat content in the frozen coated products. Among the frozen coated products developed, breadcrumb-coated product had the highest carbohydrate and energy values. Oatbran, wheatgerm and wheatbran-coated products had higher values of vitamin B1, vitamin B2, vitamin C, calcium, potassium, iron and total dietary fibre compared to breadcrumb-coated product. This indicated that oatbran, wheatgerm and wheatbran-coated pineapple offer healthier benefits than breadcrumb-coated pineapple.

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