FST4822

LABORATORY FOR CHEMISTRY AND

TECHNOLOGY OF PLANT AND ANIMAL
PRODUCTS
FRUITS AND VEGETABLES BASED LAB:
THE EFFECT OF DIFFERENT
HYDROCOLLOIDS ON THE PINEAPPLE
CORDIAL

GROUP: GROUP 6
GROUP MEMBERS:
TEY CHEE SENG 137999
SITI FARHIAH BINTI ABDUL MANAN 136430
FARHANA YUSOF 136499
NUR BAITI SOFYUDDIN 136786
AMINAH LET 137176
FARHAH IZZATI SHUKOR 137259
YONG XIANGPEI 138713
SEE HUI YONG 138835

PROGRAM : BACHELOR OF FOOD SCIENCE & TECHNOLOGY

LAB : MAKMAL PEMPROSESAN & MAKMAL BIOKIMIA
DATE : 13 AUGUST 2008
LECTURER: PROFESSOR MADYA DR. AZIS ARIFFIN
Introduction:

Fruit cordial is a clear liquid. It is a sparkling, clean, sweetened fruit juice from
which all the pulp and other suspended materials have been completely eliminated
(Vaidya et al. 2000). It is a fruit juice which needs or needs not to be diluted before it
is drunk. In processing of the cordial, normally sugar and citric acid are added to
increase the total soluble solids and also Brix value (Desai, 2000). According to Fruit
Product Order Specifications, a minimum percentage of 30% total soluble solids as
well as a minimum of 25% of fruit juice must be reached at the final product.

Most of the beverage industry accounts for 80% of the production of fruit juices
and concentrates. In market, there are miscellaneous fruit cordials available for
purchase, namely roxelle cordial, orange cordial, lycee cordial and others. The
pineapple cordial has a good quality of nutritional values, where vitamins, minerals,
fiber and enzymes are available for a good digestive system and helps in maintaining
ideal weight and balanced nutrition. Pineapple cordial is a good source of Vitamin C
and minimal fat and sodium with no-cholesterol. Based on the health aspect, experts
believe that it also contains micro-nutrients that protects against cancer. With the
properties of the micronutrients, the blood clots can be broken down and it imparts
beneficial health to the heart. Pineapple juices in the cordial can also kill intestinal
worms other than relieving intestinal disorders and soothing the bile. In kidney,
pineapple juice aids in removing toxic elements in the body with the presence of some
chemicals. Hence, pineapple cordials should be produced widely and education on the
benefits of pineapple cordial should be done to raise the awareness of consumers
towards its benefits.

In this experiment, the processing of pineapple cordial was carried out. The unit
operations, starting from cutting, washing, pulping juice extraction, processing and
packaging were learnt. This experiment was done to understand the processing of the
pineapples cordial from the raw materials. Each of the steps was focused and extra
ingredients such as pectin, carboxymethyl cellulose (CMC), Xanthum gum and
sucrose were added to ensure the quality of end product. In this experiment, the effect
of addition of different hydrocolloids mentioned beforehand was also studied. The
functions of each step of the processing and also the use of different ingredients were
studied to ensure better sensory characteristics, more stable shelf life and also the
higher quality of nutritional values of the cordial.

Equipment and utensils

• Homogenizer

• Brix meter

• pH meter

• Cutting knives

• Board

• Grinder extractor

• Thermometer

Ingredients

Formulation A B C

Pectin 0.15% - -
 Xanthan gum - 0.15% -

Carboxymethyl - - 0.15%
cellulose (CMC)

Sucrose 0.45% 0.45% 0.45%

Procedure:

Whole fruits were weighed.

Pineapple was cleaned. (Peeled, cut and core was removed). The flesh of
fruit was weighed.

Fruits were cut into smaller pieces.

The fruit was homogenized in the grinder-extractor.

The waste was pressed to extract more juices.

The extract was collected and weighed. The pH and º Brix were determined.

Sugar was added to the heated fruit extract until 45% ºBrix value was obtained.

The pH of the cordial was determined and its pH was adjusted using citric acid
(3.5 to 4.0).

The ºBrix value of cordial was also determined.

0.15% carboxymethyl cellulose (CMC) was added to the cordial.

 The cordial was pasteurizing at 88ºC for 1 min.

The viscosity of the prepared cordial was measured using viscometer.

The cordial was warm (45ºC) filled into containers.

The cordial was stored at room temperature for 4 weeks. During those 4 weeks,
storage study was carried out.

Results and Analysis:

Table 1: The weight, percentage of yield of juice extract, oBrix, pH, and
percentage of yield of end product in the processing of pineapple cordial using
different hydrocolloids.

Group 1 2 3 4 5 6
Pectin Xanthan gum CMC

Weight (kg)
Whole fruit 2.480 2.235 2.730 1.260 2.190 1.220
Cut fruit 1.220 1.185 1.405 1.340 1.100 1.190
Juice extract 1.110 1.015 1.289 1.320 1.280 1.060
Cordial 1.400 - 1.925 - - 1.850
% yield of juice extract based on:
Whole fruit 41.01 49.44 47.22 104.76 58.45 86.89
Average: 45.23 75.99 72.67
Cut fruit 83.20 85.65 91.74 98.51 116.36 89.08
Average: 84.43 95.13 102.72

o
Brix
Juice 7.4 7.5 9.5 7.0 7.0 7.6
Average: 7.5 8.3 7.3
Juice syrup mixture 45.8 47.00 44 45 - 45.0
Average: 46 45 45
Cordial 44.8 45.00 49.2 48.5 45.6 48.4
Average: 44.9 48.9 47.0

pH
Juice extract 3.73 3.94 3.61 3.64 3.70 3.72
Average: 3.84 3.63 3.71
Cordial 3.68 3.54 3.59 3.65 3.52 3.77
Average: 3.61 3.62 3.65

% yield of end product based on:

Juice (average) 127.27 - 149.34 - - 174.53

Appearance and viscosity measurement:

Table 2: The appearance and viscosity measurement of the pineapple cordial

produced using different hydrocolloids in duration of 3 weeks.
Group 1 2 3 4 5 6
Pectin Xanthan gum CMC
Week 0
Temperature(°C) 26.8 26.8 27.9
Viscosity(mPas) 25.7 25.5 27.0
Shear rate(Pa) 39.90 39.0 41.86
Shear stress(1/s) 1550.90 1550.9 1550.90
Appearance nice nice nice
Week 1
Temperature(°C) 25.8 26.1 26.4
Viscosity(mPas) 19.6 20.3 24.5
Shear rate(Pa) 30.39 31.54 37.96
Shear stress(1/s) 1550.91 1550.90 1550.90
Appearance Cloudy Cloudy Cloudy
Presence of molds Presence of molds Presence of molds
Sedimentation Sedimentation Sedimentation
Week 2
Temperature(°C) 26.15 26.1 27.3
Viscosity(mPas) 24.35 19.7 20.9
Shear rate(Pa) 37.73 30.59 32.46
Shear stress(1/s) 1550.90 1550.9 1550.90
Appearance Cloudy Cloudy Cloudy

Presence of molds Presence of black Presence of molds

Sedimentation molds Sedimentation
Sedimentation
Week 3
Temperature(°C) 27.2 27.4 27.6
Viscosity(mPas) 23.7 16.3 21.9
Shear rate(Pa) 36.30 25.25 33.96
Shear stress(1/s) 1550.90 1550.9 1550.90
Appearance Formation of thin Formation of thin Formation of thin
layer of black molds layer of black molds layer of black
on the surface on the surface molds on the
surface
Sedimentation Sedimentation
Cloudiness Cloudiness Sedimentation
Pungent odor Pungent odor Cloudiness
Pungent odor
 Weight of Pineapple
Weight (kg)
2.5

1.5

0.5

0
Pectin Xanthan gum CMC hydrocolloid added
Weight of whole fruit Weight of cut fruit Weight of juice extract

Graph 1: This graph showed the weight proportion of pineapple fruits in different
condition before further processing; whole fruit weight, cut fruit weight and juice
extract weight. The difference between the weight of whole fruit and weight of cut
fruit for the pineapple cordial with added pectin is the highest. This indicated high
rate of wastage.

% Yield % Yield of Juice Extract

200
180
160
140
120
100
80
60
40
20
0
Pectin Xanthan gum CM C (hydrocolloid added)
Based of whole fruit Based of cut fruit Based on juice

Graph 2: This graph showed the percentage yield of pineapple juice extract based on
different condition: based on whole fruit, based on cut fruit, and based on juice. The
percentage yield of cordial based on juice for the pineapple cordial with added CMC
showed the highest percentage than others.

°Brix °Brix

60

50

40

30

20

10

0
Pectin Xanthan gum CMC Hydrocolloids added

Juice Juice syrup mixture Cordial

Graph 3: This graph showed the percentage of soluble solids (°Brix) of pineapple
juice, juice syrup mixture and cordial with different hydrocolloids added. The
pineapple cordial with xanthan gum added showed the highest oBrix value compared
to others.

The pH of Juice Extract and Pineapple Cordial

3.9
3.85
3.8
3.75
3.7 Juice Extract
pH

3.65 Cordial
3.6
3.55
3.5
3.45
Pectin Xanthan Gum CMC
Hydrocolloid Added
Graph 4: This graph showed the pH value of pineapple juice extract and cordial with
different hydrocolloids added. The pH value for juice extract with added pectin had
highest pH value may be due to degree of maturity where it was more matured.

Graph 5: This graph showed the variation in viscosity of pineapple juice for three-
week storage. The viscosity of the pineapple cordial increased in the first week and
decreased in the following 2 weeks.

Discussion:

There are a lot of fruit products available in the market such as fruit cordial,
fruit juices and other beverages. These products are different in their processing
method, sensory characteristics, nutritional values and others. Fruit cordial is defined
as a fruit squash (strained fruit juice) from which all suspended material is completely
removed and is a clear liquid. At the same time, sugar is added for sweetening effect
of the fruit cordial. Fruit juice is a natural juice pressed out of a fresh fruit manually or
mechanically and is unaltered in its composition during its preparation and
preservation processes. Fruit juices are highly nutritive beverages and are rich in
vitamins, minerals, and other nutrients. Besides, they are delicious and have a
universal appeal for their taste, aroma, flavor, and color, when freshly expressed
(Desai, 2000). On the other hand, beverage is a name applied to various kinds of
drinks. In other words, beverage is any one of various liquids for drinking, applied to
drink artificially prepared and of an agreeable flavor. Beverage is usually excluding
water.

In the production of pineapple cordial in this experiment, carboxymethyl

cellulose/pectin/Arabic gum/unmodified starch was added. These substances are
hydrocolloids and they play an important role in the pineapple cordial production
since they can act as thickening agent, stabilizer, gelling agent or others which
contributed mainly to the viscosity of the cordial. Each of these substances alone has
different functions in different types of food. Despite the use of carboxymethyl
cellulose (CMC)/pectin/Arabic gum/unmodified starch, other alternative ingredients
are propylene glycol ester, other cellulose derivatives (methylcellulose,
hydroxypropylcellulose, hydroxypropyl-methylcellulose, and ethyl-methylcellulose),
other vegetable gums (alginin, guar gum, locust bean gum, and xanthan gum), and
proteins (agar, carrageenan, collagen, and gelatin). The suitability of these additives to
be used as thickening agent, stabilizer, gelling agent or others in the production of
specific food depends on their chemical properties (solubility, pH, and others) and
they are usually used in the final stage of preparations. Care must be taken so that not
to overcook the food when hydrocolloid is being used. This is because thickened and
stabilized food may burn more easily during cooking and some starches lose their
thickening, stabilizing, and gelling quality when it is cooked too long.

After all the ingredients were added, the pineapple cordial had gone through
pasteurization process which served as a preservation step to extend the shelf life of
the cordial. Since the pineapple cordial produced in this experiment was an acidic
food (pH < 4.5), the main function of the pasteurization step is to extend the shelf life
of the cordial by destruction of spoilage microorganisms (yeasts or moulds) and
inactivation of enzymes which can cause destructive effects to the cordial. As
compared to other processes, pasteurization was chosen as the preservation step
because it is a relatively mild process which usually performs below 100 °C and it
exerts only minimal changes to the sensory characteristics and nutritive values of the
pineapple cordial (Fellows, 2000).

In this experiment, the weight (whole fruit, cut fruit, juice extract, and
cordial), percentage of yield of juice extract (based on whole fruit and cut fruit), oBrix
value (juice, juice syrup mixture, and cordial), pH value (juice extract and cordial),
and percentage of yield of end product based on juice for the processing of pineapple
cordial using different hydrocolloids (pectin, xanthan gum, and CMC) were measured
and calculated. Besides, the appearance and viscosity measurement of the pineapple
cordial produced using different hydrocolloids were done for duration of three weeks.

According to the results, first of all, the weight of whole fruit, cut fruit, juice
extract and cordial produced from the pineapple was different if compared to each of
the six groups. These differences were mainly due to the degree of wastage during the
peeling, cleaning, grinding, and filtering processes of the pineapple. The results from
Group 1, 2, 3, and 5 showed significant difference between the weight of whole fruit
and cut fruit because many of the weight was lossed due to the processes mentioned
above. However, the values for weights measured were out of the concern of the
objective of this experiment which concerned on the effect of different hydrocolloids
on pineapple cordial but these values are important in determining the amount of
hydrocolloids to be used and also percentage of yield gained at the end of experiment.
Secondly, regarding the percentage of yield of juice extract based on whole
fruit, this calculated value is related to the degree of wastage during the processes
mentioned above also. Therefore, the results from Group 1, 2, 3, and 5 showed lower
values than Group 4 and 6 which obtained values of 104.76% and 86.89%
respectively. On the other hand, the percentage of yield of juice extract based on cut
fruit obtained from Group 1, 2, 3, 4, 5, and 6 were 83.20%, 85.65%, 91.74%, 98.51%,
116.36%, and 89.08% respectively. These values obtained were considered acceptable
since much of the juice was extracted from the cut fruit from the view of commercial
and economical aspects which are the very important determining factors in food
industries. It is noted that some of the percentage of yield obtained valued more than
100%. This was because during the peeling, cleaning, grinding, and filtering
processes, the water remaining on the equipments and utensils used had contributed to
the weight of the juice extract. At the same time, after the grinding process, there was
some pineapple puree left by the group before. Therefore, the weight of the juice
extract of the next group will be higher since the grinder was not washed before it was
used.

Thirdly, by observing the table of results and analysis on the oBrix value, it
was obvious that there was an increasing trend in oBrix value in the processing of
pineapple cordial from juice to cordial except for the pineapple cordial with added
pectin. This increasing trend was normal and should occur since large amount of
sugar was added in the production of pineapple cordial in order to achieve the
desirable sweetness and viscous texture. In other words, the total soluble solids are
increasing in the production of pineapple cordial from juice to cordial. However, the
un-normal trend in the pineapple cordial with added pectin was due to the
pasteurization process that might infect the thickening, stabilizing, and gelling quality
of the pectin present in the cordial. The lost of the pectin quality mentioned above
could influence the total soluble solids content in the cordial since water present in the
cordial was higher than before thus decreased the oBrix value.
Fourthly, the three average pH values of the pineapple juice extract calculated
showed fairly noticeable differences. These differences were mainly due to the degree
of maturity of the pineapple fruits used where more matured fruits had lower amount
of tartaric acids present in them and thus caused the pH to be higher. From the result,
it can be said that the pineapple fruits used by Group 1 and 2 were more matured that
those of Group 2, 3, 4, 5, and 6. However, in the production of pineapple cordial in
this experiment, the desirable pH value of the cordial was 3.5 – 4.0. This value was
achieved by all three types of cordials produced since the addition of other ingredients
may serve to decrease the pH of the cordial. The achievement of the desirable pH
range as mentioned above was important since these values of pH could serve as a
preservation method other than pasteurization by effectively inactivating the
undesirable enzymes that caused oxidative browning and inhibited the growth of
molds and yeast.

Fifthly, it was observed that the percentage of yield of the end products of the
pineapple cordials with added pectin, xanthan gum, and CMC based on juice were
higher than 100%. This was possible and normal because in the production of
pineapple cordial in this experiment, the other ingredients were added into the juice
extract that can contribute to the weight of the end product of pineapple cordials. The
main concern here is the differences between the percentages of yield of the three
types of cordials are large where the pineapple cordial with added CMC gives 47.26%
and 25.19% higher value than the pineapple cordials with added pectin and xanthan
gum respectively. The main reason is due to the amount of sugar added in order to
achieve the desired oBrix value since the amount of total soluble solids originally
present in the pineapple fruits used are different. The results indicate that the
pineapple fruits used for the production of pineapple cordial with added CMC have
low total soluble solids content.

Sixthly, in the storage study, the appearances of the three types of pineapple
cordials were almost the same for the 3 weeks of storage time. The cordials became
cloudy and also there was presence of molds and sedimentation after a week of
storage. This condition maintained for the second week of observation except for the
pineapple cordial with added xanthan gum where the black molds presented in it.
After three weeks of storage, there was formation of thin layer of black molds on the
surfaces of the three types of pineapple cordials, at the same time, sedimentation,
cloudiness, and pungent odor were developed in the three types of cordials. Generally,
the cordials were spoiled since the first week of storage. The development of molds
on the surfaces of the cordials was mainly due to contamination of the cordials and
containers during handling and insufficient pasteurization. Even the cordials are hot-
filled into the containers to destroy the heat sensitive microorganisms present in the
containers, the efficiency of the destruction of molds (thermophile) will not be high
enough since the temperature of the cordials are not high enough. Besides, during
filling process, there was presence of some air which contained spores of molds and
was flown into the containers and therefore the spores generated and caused spoilage
of the cordials. The contaminations that caused spoilage of cordials could occur easily
since the whole process of cordials production was not done in aseptic condition.

Seventhly, in the viscosity measurement of the three types of cordials, a

general trend was observed where the viscosity of the cordials decreased on the first
week of observation and increased continually on the following 2 weeks. The
viscosity changes were due to several factors including concentration, temperature
and shear strain rate in a complex manner and also dependent on the hydrocolloid(s)
and other materials present; the mixtures of hydrocolloids may act synergically to
increase viscosity or antagonistically to reduce it. Among the three types of cordials,
the pineapple cordial with added CMC always showed the highest value of viscosity
even the amount of hydrocolloid added in each of the cordial is the same. This
indicated that the thickening, stabilizing, and gelling quality of CMC was better than
the others where it had better water holding capacity thus caused higher viscosity to
the cordial. In the view of food manufacturer, CMC was more economical in the
production of cordial since lower amount (indicates lower cost) was needed to obtain
the same desired viscosity and also quality as well.
As discussed above, many potential errors could occur throughout this
experiment causing inaccuracy, low percentage of yield, wastage, and wrong
handling. Therefore, in order to avoid these errors, some precaution steps must be
taken as followed:
1. Make sure the weighing balances and pH meters are calibrated before using
them so that accurate readings can be obtained.
2. In the cutting process, make sure no wastage occur especially during removing
of the pineapple core so that the percentage of yield can be maximized.
 3. Make sure the pineapple is homogenized completely using the grinder so that
accurate pH can be obtained.
4. Make sure that all of the pineapple puree is taken after the grinding process so
that maximum percentage of yield can be obtained.
5. Make sure that the Brix meter is used correctly (the window of the Brix meter
is dried completely to avoid dilution, the sample fully cover the window of the
Brix meter and facing bright or lighted area when taking the readings) to avoid
false results.
6. Make sure right proportions of ingredients are added so that accurate results
can be obtained.
7. In pasteurization process, make sure the temperature of pasteurization (88oC)
is maintained for 1 minute by adjusting the amount of heat so that over-
pasteurization can be avoided.

8. Make sure the cordial produced is hot-filled into the containers so that the heat
sensitive microorganisms present in the containers can be destroyed and
vacuum can be developed when the cordial cooled down.

9. Make sure the lids of the containers are completely covered to avoid
undesirable spoilage during storage at room temperature.
10. Make sure the appearance and viscosity of the stored cordials are checked
every week and record the findings

Conclusion:

Many types of hydrocolloids can be added in the production of pineapple or other

fruits cordials. However, different types of hydrocolloids may exert different effects
on the end product especially percentage of yield of the end product, oBrix value, pH,
viscosity, and also the storage characteristics. Therefore, the most suitable
hydrocolloid should be chose and studied before added in the cordial to obtain the
best and desired quality of the end product as well as considering the economical
factors. This experiment indicated CMC is more suitable to be used in pineapple
cordial than pectin and xanthan gum in all aspects.

References:

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4. http://www.encyclopedia.com/doc/1O39-cellulosederivatives.html (accessed
date: 25th August 2008)
5. P J Fellows. (2000). Food Processing Technology: Principles and Practice,
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