title: Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement.
abstract: This study characterised pineapple pomace (PP) and evaluated its application in extrusion to enhance fibre content of the final product. The pomace had low fat (0.61%) and high dietary fibre (45.22%), showing its potential for fibre enrichment of nutritionally poor products, as some extruded snacks. Results also showed low microbiological counts, water activity, and pH indicating good microbiological quality and low risk of physicochemical deterioration. During extrusion, pomace (0%, 10.5% and 21%), moisture (14%, 15% and 16%) and temperature (140 and 160°C) were evaluated. The PP addition decreased expansion and luminosity; while increasing redness of the extrudates compared to the control (0% pomace/14% moisture/140°C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect (p>0.05) of 10.5% PP addition on the extrudates, indicating that, at this level, PP could be added without affecting the properties of the final extruded product.
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Miriam Mabel
authors.initials: MM
authors.lastname: Selani
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Solange Guidolin Canniatti
authors.initials: SG
authors.lastname: Brazaca
authors.affiliation: Department of Exact Sciences, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Carlos Tadeu
authors.initials: CT
authors.lastname: Dos Santos Dias
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA.
authors.forename: Wajira S
authors.initials: WS
authors.lastname: Ratnayake
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA.
authors.forename: Rolando A
authors.initials: RA
authors.lastname: Flores
authors.affiliation: The Food Processing Center, Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, 68583 Lincoln, NE, USA. Electronic address: abianchini2@unl.edu.
authors.forename: Andreia
authors.initials: A
authors.lastname: Bianchini
mesh_terms: D031230:Ananas / Q000737:chemistry* / Q000382:microbiology; D003116:Color; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry; D013696:Temperature
keywords: Dietary fibre; Extruded product; Food ingredient; Pineapple pomace