Abstract:
This research focused on creating a nutrient-dense biscuit by integrating pineapple
residue sourced from juice extraction, thereby improving nutritional content and
fostering sustainable waste management. Four different formulations were developed
by replacing wheat flour with various amounts of pineapple pulp: T1: (100% wheat
flour, control), T2: (50% wheat flour + 50%o pineapple pulp), T3 (70% wheat flour +
30o/o ptneapple pulp), and T4 (I00% wheat flour * 10g pineapple pulp). The
physicochemical, nutritional, sensory, and microbial properties of the biscuits were
assessed using establi shed analyti cal techniques.
The results demonstrated that the addition of pineapple pulp had a significant impact
on the nutritional profile of the biscuits. The T3 formulation exhibited higher levels of
fat (24.72%), fiber (5.46%), and ash (0.51%) compared to the control (T1), while
showing a slightly reduced protein (8.33%) and carbohydrate (58.98%) content. The
moisture content increased slightly with the addition of pineapple (T3: 2.0o/o, T7:
1.52o ), and the energy value was marginally elevated in T3 (49I.64kca11100 g). The
pH of the pineapple biscuits decreased with greater pulp incorporation, with T3
measuring pH 4.84 compared to T1: 6.1 1 in the control, indicating a mild acidity that
is advantageous for flavor and microbial stability.
Sensory assessment using a seven-point hedonic scale indicated that Treatment 3
achieved the highest overall acceptability (5.50 + 0.09) in terms of color, aroma, taste,
and appearance, followed by T2 and T1. Microbial testing confirmed that all samples
remained within safe limits throughout storage. In conclusion, the incorporation of
30%o pineapple pulp (T3) into the biscuit formulation enhances nutritional quality,
sensory appeal, and product stability. This study illustrates that pineapple residue can
be effectively utilized to create value-added, nutrient-rich, and environmentally
sustainable bakery products.
