Articles
PROXIMATE COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF PINEAPPLE GUM
Article number
902_76
Pages
569 – 573
Language
English
Abstract
This study was conducted to determine proximate composition and physicochemical properties of pineapple gum.
Pineapple pulp from Josapine was used in this study.
Results from proximate analysis showed that moisture, ash, protein and fat of the gum on a w/w basis was 10.93±0.55%, 7.66±0.29%, 4.21±0.01% and 0.46±0.16%, respectively.
Viscosity of 1% of a gum solution was 8.80 cps at room temperature.
The swelling capacity and oil and water retention capacities of the gum were 29.68±0.15 ml/g, 1.70±0.15 g/g and 10.75±0.34 g/g respectively.
Colour of the gum was light brown where the L*, a*, b* values were 81.77±0.58, +0.82±0.11 and +13.14±0.45 respectively.
Findings from this study provide an insight on the Josapine gum properties.
Pineapple pulp from Josapine was used in this study.
Results from proximate analysis showed that moisture, ash, protein and fat of the gum on a w/w basis was 10.93±0.55%, 7.66±0.29%, 4.21±0.01% and 0.46±0.16%, respectively.
Viscosity of 1% of a gum solution was 8.80 cps at room temperature.
The swelling capacity and oil and water retention capacities of the gum were 29.68±0.15 ml/g, 1.70±0.15 g/g and 10.75±0.34 g/g respectively.
Colour of the gum was light brown where the L*, a*, b* values were 81.77±0.58, +0.82±0.11 and +13.14±0.45 respectively.
Findings from this study provide an insight on the Josapine gum properties.
Publication
Authors
M. Tun Norbrillinda, H.I. Aida, K. Shazlin, W.A. Wan Anis
Keywords
‘Josapine’
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