Study on Physio Chemical Analysis and Acceptability of Pineapple Jam Filled Rusk

Abstract

This study was conducted on the preparation of pineapple jam filled rusk and specify its quality parameters. The fruits and flour, sugar, yeast were collected from the local market, Pineapple washed and cut into pieces, then pineapple pieces blended to paste boiled for prepare Pineapple Jam also produce bread and toast by their ingredients. The Rusk undergo two separate baking operation separated by on interval of 24 hours production and baking of the loaves following by a rest tempering period from 18 to 24 hours, and cutting the loaves into slices around 10 mm thick. Toast prepared the quality ingredients like flour, sugar, fat, yeast, salt on some toast rusk commercial product of rice bread that is baked once, shrived a baked again until dry. In this study it was found that protein content 12.49 percent, Moisture content 10.98 percent, Ash content 1.18% percent. The sensory evaluation of the rusk was carried out by 30 panelists on a nine-point hedonic scale for different sensory parameters such as appearance, flavor, taste, body consistency and overall acceptability. In quality parameter test the sample showed a positive result and it was approved to be the best in all sensory attributes by the panelists. The study also showed the pineapple jam filled rusk got the highest score as like extremely very much in taste attributes and sample containing were liked very much by the panelist in flavor attributes.