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J. G. Buta and H. E. Moline, “Prevention of Browning of Potato Slices Using Polyphenoloxidase Inhibitors and Organic Acids,” Journal of Food Quality, Vol. 24, No. 4, 2000, pp. 271-282. doi:10.1111/j.1745-4557.2001.tb00608.x

has been cited by the following article:

• TITLE: Physicochemical, Proximate and Sensory Properties of Pineapple (Ananas sp.) Syrup Developed from Its Organic Side-Stream

  AUTHORS: Charles Tortoe, Paa-Nii T. Johnson, Ted Slaghek, Matilde Miedema, Theo Timmermans

  KEYWORDS: Physicochemical; Sensory; Proximate; Organic Side-Stream; Pineapple; Syrup

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.2, February 6, 2013

  ABSTRACT: A major economical industrial challenge from pineapple (Ananas sp.) processing contributing to environmental pollution is the organic side-streams of pineapple. The physicochemical, proximate and sensory properties of organic sidestream pineapple syrup (OSPS) developed from Smooth cayenne, Sugar loaf and MD2 pineapple varieties were evaluated. Organic side-stream pineapple syrup developed from MD2 recorded the highest moisture content with a corresponding water activity. The colour change in OSPS was significant among the three varieties and Sugar loaf variety deviated from the standard yellow colour more than Smooth cayenne and MD2 varieties. This was buttress by the high Total Soluble Solids in 10% and 20% dilutions of Sugar loaf. The OSPS was acidic. In bread, incorporating 5% OSPS (w:w) of Sugar loaf recorded the highest percentage acceptability among the pineapple varieties. Interestingly, in the production of cakes with 15%, 20% and 30% OSPS, MD2 recorded the highest percentage overall acceptance. For bread and cake, there was varied significance (P 2 and 5% Sugar loaf was more acceptable.