Fruits Processing Preservation Recipes PDF
Fruits Processing Preservation Recipes PDF
Fruits Processing Preservation Recipes PDF
Joy P. P. & Minu Abraham, Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670,
Muvattupuzha, Ernakulam, Kerala, India, Tel. & Fax: +914852260832, Email: prsvkm@gmail.com
FRUITS
Fruits are natures wonderful medicines packed with vitamins, minerals, anti-oxidants and
many phyto-nutrients without which human body cannot maintain proper health and develop
resistance to disease. They also contain pectin, cellulose which stimulates intestinal activities and
energy giving substances like oils, fats and proteins. Many fruits have medicinal values. Fruits
are a high-moisture, generally acidic food that is relatively easy to process and that offers a
variety of flavor, aroma, colour and texture to the diet.
Fruits, eaten raw or consumed as fresh juice are an
excellent way to retain and balance moisture level in a body. The
low level of sodium in fruits plays an important role for people
who avail of salt free diet.
Fruits are an important source of energy. Eating fruit
provides health benefits people who eat more fruits and
vegetables as part of an overall healthy diet are likely to have a
reduced risk of some chronic diseases. Fruits provide nutrients
vital for health and maintenance of our body. However, their availability is seasonal and they are
perishable. Hence, they need to be processed to make juices, squashes, jams, etc and preserved.
BENEFITS
Health Benefits
Eating a diet rich in fruits as part of an overall healthy diet may reduce the risk of heart
disease, including heart attack, obesity, type 2 diabetes and stroke and may protect against
certain types of cancers.
Eating fruits rich in potassium may lower blood pressure and may also reduce the risk of
developing kidney stones and help to decrease bone loss.
Eating fruits that are lower in calories may be useful in helping to lower calorie intake.
Fruits hydrate the body because they are made up of 90 - 95 percent water. Water is an
important nutrient. It is responsible for transporting nutrients around the body, regulating
body temperature, keeping joints moist and getting rid of waste products in the body.
Fruits keep the body regular because they are rich in fiber, which is essential for the smooth
movement of food in the bodys digestive system. Fruits help maintain easy bowel action
and eating fruits every day will prevent constipation.
Fruits give the body energy because they contain carbohydrates, which are the bodys main
source of energy. Carbohydrates in fruits are mainly sugar, which break down easily and
make a quick source of energy.
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 2
Nutrients
Most fruits are naturally low in fat, sodium, and calories. None have cholesterol.
Fruits are sources of many essential nutrients that are under consumed, including potassium,
dietary fiber, vitamin C and folate (folic acid).
Diets rich in potassium may help to maintain healthy blood pressure. Fruit sources of
potassium include bananas, prunes and prune juice, dried peaches and apricots, cantaloupe,
honeydew melon and oranges.
Dietary fiber from fruits, as part of an overall healthy diet, helps reduce blood cholesterol
levels and may lower risk of heart disease. Fiber is important for proper bowel function. It
helps reduce constipation. Fiber-containing fruits help to provide a feeling of fullness with
fewer calories. Whole or cut-up fruits are sources of dietary fiber; fruit juices contain little or
no fiber.
Vitamin C is important for growth and repair of all body tissues, helps heal cuts and wounds
and keeps teeth and gums healthy.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 3
FRUIT PROCESSING
Fruits are highly perishable items which needs processing to make it durable. Fruit
processing is any deliberate change in a fruit that occurs before its available for us to eat.
Processing methods extend the shelf life of fruits.
Fruits should be prepared for preservation as soon as possible after harvesting within 4 to
48 hours. As time passes spoilage increases rapidly. Fruit processing involves many steps.
Cleaning and washing
First, the fruits should be cleaned thoroughly to remove any adhering dirt or pesticide
residues. This cleaning process usually involves washing the product with running water.
Sorting
To achieve a uniformly sized product, fruits and vegetables are sorted immediately after
cleaning according to their size, shape, weight or colour. Sorting by size is especially important
if the products are to be dried or heated, because their size will determine how much time will be
needed for these processes.
Peeling
Many types of fruits have to be peeled in order to be preserved. This can easily be done
with a stainless steel knife. It is extremely important that the knife be made of stainless steel
because this will prevent the discoloration of the plant tissues.
Cutting
Cutting is important in order to get uniform pieces for heating, drying and packing. Fruits
are usually cut into cubes, thin slices, rings or shreds. The cutting utensils have to be sharp and
clean to prevent micro-organisms from entering the food.
Blanching
Blanching is a slight heat treatment, using hot water or steam that is applied mostly to
fruits before canning or freezing. It is done by immersing fruits in water at a temperature of
90-95C. The result is that fruits become soft and the enzymes are inactivated. Blanching is done
before a product is dried in order to prevent unwanted colour and odour changes and an
excessive loss of vitamins.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 4
FRUIT PRESERVATION
Fruit preservation is the process of treating and handling food to stop or slow down fruit
spoilage, loss of quality, edibility or nutritional value and thus allow for longer fruit storage.
Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts),
and other micro-organisms as well as retarding the oxidation of fats which causes rancidity. Fruit
preservation can also include processes which inhibit visual deterioration, such as the enzymatic
browning reaction in apples after they are cut, which can occur after fruit cutting.
Many processes designed to preserve food will involve a number of fruit preservation
methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the
fruits moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth)
and sealing within an airtight jar (to prevent recontamination).
Maintaining or creating nutritional value, texture and flavor is an important aspect of fruit
preservation.
Preservation methods
Drying
Drying is one of the most ancient fruit preservation techniques, which reduces water
activity sufficiently low to prevent bacterial growth. Drying is the partial removal of water from
solid foods. It is one of the oldest methods of food preservation. It was traditionally carried out in
the presence of sun.
Refrigeration
Refrigeration preserves fruit by slowing down the growth and reproduction of micro-
organisms and the action of enzymes. Refrigerators should be set to below 4C to control the
growth of micro-organisms. This lowered temperature also reduces the respiration rate of fruits
and retard the spoilage.
Commercial and domestic refrigerators improved the shelf life of foods such as fresh
fruits and salads to be stored safely for longer periods, particularly during warm weather.
Vacuum packing
Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or
bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.
Vacuum-packing is commonly used for storing dried fruits to reduce loss of flavor during
oxidation.
Freezing
Freezing is also one of the most commonly used processes commercially and
domestically for preserving fruit including prepared fruit stuffs which would not have required
freezing in their unprepared state. Lowering the temperature below the freezing point of the
product stops microorganisms from growing and reduces the activity of enzymes. Fruits are heat
treated (blanched) before freezing to eliminate enzymes. Home freezers are held at -10C,
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 5
commercial freezers are under -18C. At this temperature, the growth of micro-organisms is
almost stopped.
Pasteurization
Pasteurization is a process of heating a product at a specific temperature for a controlled
period of time to destroy the most heat resistant vegetative pathogenic organism. The process is
also applied for fruit juices and juice products.
Canning
Canning involves cooking food, sealing it in sterile cans or jars and boiling the containers
to kill bacteria.
Importance of Sugar & Preservatives in Fruit Preservation
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches,
apricots, plums or in crystallized form where the preserved material is cooked in sugar to the
point of crystallization and the resultant product is then stored dry. This method is used for the
skins of citrus fruit (candied peel) and ginger.
Preservative / food additives can be antimicrobial; which inhibit the growth of bacteria
or fungi, including mold or antioxidant; such as oxygen absorbers, which inhibit the oxidation of
fruit constituents. Common antimicrobial preservatives include calcium propionate, sodium
nitrate, sodium nitrite; sulfites (sulfur dioxide, sodium bisulfate, potassium metabisulfite, etc)
and antioxidants which include BHA (Butylated Hydroxy Anisole) and BHT (Butylated
Hydroxy Toluene).
Pickling in Fruits
Pickling is a method of preserving fruit in an edible anti-microbial liquid. Pickling can be
broadly categorized into two categories: chemical pickling and fermentation pickling.
In chemical pickling, the fruit is placed in an edible liquid that inhibits or kills bacteria
and other microorganisms. Typical pickling agents include brine (high in salt), vinegar, alcohol,
and vegetable oil, especially olive oil but also many other oils. Many chemical pickling
processes also involve heating or boiling so that the food being preserved becomes saturated
with the pickling agent. Common chemically pickled fruits include mango and lemon.
In fermentation pickling, the food itself produces the preservation agent, typically by a
process that produces lactic acid.
STORAGE
Always store the preserved food in a cool place, at a temperature below 20C. Keep
glass bottles and jars out of light. The storage area has to be dry and with a consistent
temperature. Moisture will make tins rust.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 6
Fig 1: Steel bowl Fig 2: Teaspoon (tsp) & Table spoon (tbsp)
Standard Measurements
1/4 tsp 1 ml
1/2 tsp 2 ml
1 tsp 5 ml
1 tbsp 15ml (3 tsp)
1/4 cup 50 ml
1/3 cup 75 ml
1/2 cup 125 ml
2/3 cup 150 ml
3/4 cup 175 ml
1 cup 250 ml (225 g)
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 7
PINEAPPLE RECIPES
1. JUICE
Pineapple juice tastes best when chilled and it is an ideal fruit drink to consume during
the hot summer days. Fresh pineapple juice contains about 75% of vitamin C. It acts as a natural
antioxidant. It promotes cell growth and tissue repair. Pineapple juice also contains vitamin B6,
which helps our body to regulate blood sugar and also promote a healthy immune system.
METHOD
Fig 6: Juice
2. PINEAPPLE JUICE CONCENTRATE
Pineapple juice concentrate is prepared from fresh, ripened pineapples to provide the
essential flavour and nutrition, in a convenient, ready to use ingredient form for processed
beverage and food applications.
The juice concentrate is derived when the fruit juice is evaporated and water is removed,
yielding a thicker liquid product, which is a concentrate of the original fruit juice. The product
having less water is easier to handle, easier to store, and because of its higher solids content,
becomes easier to stabilize. These products do much better under frozen and even refrigerated
storage conditions.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 8
METHOD
Pineapple squash should be prepared from fully matured and ripe pineapple fruits free
from insect infestation, diseases etc. For preparing this juicy and delicious pineapple squash,
firstly clean the pineapple and peel the skin thickly. Grate the pineapple and filter the grated
pineapple through a clean cloth and collect the juice out of it and keep it aside. Squash is a
concentrated form of fruit drink. The pineapple squash is generally diluted 2-3 times with water
at the time of consumption and chilled with ice cubes and served. Preparing the Pineapple squash
is very simple and easy.
Serving: Add 1 tbsp of squash in 150 ml water and serve. Fig 9: Squash
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 9
4. JAM
Pineapple jam is made from mature pineapple fruit which is boiled with sugar and other
ingredients. For preparing pineapple jam the selection of fruit is very important. Pineapple must
be perfectly ripe. The young fruit contains acids and could affect jam quality. It is unsuitable, if
it contains large amount of water and unattractive color.
Pineapple jam is a nutritious spread on various foods. The pineapple jam can be eaten as
a spread on toast and as a filling for bread, buns, biscuits, cakes, and other pastries. It can be
used to make ice creams, yogurts, milk shakes and cocktails.
METHOD
5. KESARI
Semolina (rawa) kesari is simple South-Indian dessert mainly prepared during festive
and special occasions. Adding fruits make it tastier. Fresh pineapple chunks are being used for
this recipe. Pineapple kesari is a delightful delicious South Indian sweet Recipe.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 10
METHOD
Cut, slice pineapple and grind partially; powder
cardamom.
Heat a pan (no ghee), put the rava into the pan and
heat it until golden brown with constant stirring.
Put the rava into a dry plate.
Put 1 tea spoon of ghee from 1/2 cup given, fry
cashew nuts, raisins and keep.
In the same frying pan, add rava, fry for 2 seconds;
add 2 cups of water, mix well and bring to boil;
boil in low flame, till rava is half cooked; add
Fig 13: Kesari
ground pineapple pieces, mix well and cook for few seconds.
Add sugar, cardamom powder and mix well; add ghee, stir well, cook till the mix is thick and
leaves the sides of the pan.
Transfer kesari onto a big bowl and Garnish with fried cashew nuts and raisins; serve hot or
cold.
6. PICKLE
Pickles are generally spicy; they can also be made sweet by adding sugar. Spicy pickles
are very important item in Indian meal. Fruits can also be used for making pickles. Pickling may
also increase the shelf life of food. Fruits, such as papaya and pineapple are also sometimes
pickled.
Cut the pineapple into eight long wedges, and then remove the tough core from each wedge.
Chop each pineapple wedge into small pieces, about the size of a dice.
Heat the coconut oil in a saucepan, add the spices and fresh curry leaves; when they fizzle add
the pineapple.
Add the sugar and vinegar and cook gently until the mixture is thick and slightly jammy.
Transfer pickle into a bowl.
7. HALWA
METHOD
Take water in a pan and heat it on a medium
flame. Now add the grated pineapple in it for
boiling.
Then add sugar and ghee. Stir continuously.
Then add milk and Khoa and mix gently till the
water evaporates.
Cook it for at least 10 minutes at low flame
Now remove from the flame and sprinkle
cardamom powder.
Finally garnish with almonds and serve hot. Fig 17: Halwa
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 12
8. CANDY
250 ml Water
METHOD
9. PUDDING
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 13
METHOD
Fig 21: Pudding
Preheat oven to 350F (175C).
Cook the pineapple with half cup of water and 2 tbsp of sugar and drain it. Keep the
pineapple aside.
Heat a pan, put the milk into the pan and allow to boil with constant stirring.
When the milk is boiling add the bread powder and cook it for 10 minutes. Keep aside for
cooling.
In a medium mixing bowl, combine butter, sugar and egg yolk. Mix well. Add ground
cinnamon, nutmeg powder, ground cloves, cardamom powder and vanilla essence. Add
cooked pineapple to it. Beat until well mixed.
Pour over cooled milk and bread mixture. Fold the beaten egg white little by little to this
mixture.
Place it in a pudding dish and sprinkle with raisins and cashew nuts.
Bake in the preheated oven for 45 minutes, until the surface is golden brown.
10. PAYASAM
Payasam / Kheer is an Indian sweet dessert. Pineapple payasam is made with pineapple,
chowery (Sago) and milk. Nuts such a pistachio, cashew and almonds along with raisins, saffron
and cardamom are roasted in ghee and added to give a rich feel, taste and good appearance.
50 gram Chowari
2 tbsp Ghee
Fig 22: Ingredients for Payasam
1/2 cup Water
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 14
10 gram Raisins
METHOD
Fig 23: Payasam
Roast the nuts and raisins in 1 tablespoon of ghee and keep it aside.
Boil the pineapple pieces in a thick bottom pan, along with a little water.
When the pineapple is done, add the ghee and fry it well.
Add grated jaggery and cook till the color changes to dark brown.
When it is nicely done, add the third extract of the coconut milk and cook till the payasam is
thick and add cardamom powder.
Lower the flame and add the second extract followed by the first extract.
When the first extract begins to boil, add the washed chowari.
When the chowari is cooked and payasam is nicely done, remove from flame.
Add the roasted cashew nuts and raisins.
Remove from flame and allow cooling.
11. PULISSERY
Pulissery is a traditional Kerala dish made using yogurt (curd) and grated coconut. Sour
curd is used for making pulissery and vegetables or fruits are often added to pulissery to balance
the sourness.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 15
For Seasoning
1 tsp Mustard
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 16
For topping:
1 1/2 tbsp Butter
1/4 Cup Cup brown sugar
Preheat oven to 175oC. Grease and flour a round baking pan. Prepare the topping by melting
butter in a pan and add brown sugar. As the sugar melts and foams, cook on medium flame
for a minute and pour into the baking pan. Over this sugar layer, place pineapple slices and
in the center of each pineapple piece place a glazed cherry. Keep aside.
Sieve Maida, baking powder and salt in a bowl.
In another bowl, cream butter and sugar. Use a hand blender to make a smooth creamy
mixture. Add the beaten egg and combine well. Add vanilla essence and combine.
Fold the Maida mixture little by little alternating with milk. Do not over beat; just fold them
dry till there is no trace of any flour.
Pour batter over the fruit layer. Bake in pre heated oven for 45 minutes or till a tooth pick
inserted into the cake comes out clean. Place on a wire rack to cool, slice and serve at room
temperature.
Pineapple ball is a simple snack dish made with semolina or rava. It is a popular sweet
which is prepared from ghee, sugar, rava, cardamom and dry fruits. It can be served any time of
the day.
METHOD
METHOD
Fig 31: Ice-cream
Boil the milk, custard powder and condensed milk to make the custard.
Heat the pineapple with sugar syrup till the pineapple gets well cooked.
Mix the custard, cook pineapple and add the pineapple essence to it.
Beat the mixture well using an egg beater.
Convert it to an ice-cream tray and freeze it for 4 6 hours.
Serve it chilled.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 18
500 g Pineapple
250 g Sugar
50 ml Water
250 g Lime
Fig 32: Ingredients for pineapple lime
METHOD
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 19
METHOD
Pour vodka over the pineapple until all the fruit is covered.
Place a lid and then store in the fridge for ten days.
Peel and cut your fresh pineapple into chunks, then place these in a glass container that has
a lid.
17. WINE
Wine is an alcoholic beverage made from fermented grapes or other fruits. Wines made
from fruits besides grapes are usually named after the fruit from which they are produced (for
example, pomegranate wine, apple wine and pineapple wine) and are commonly called fruit
wine.
Pineapple wine is made from the juice of pineapples. Fermentation of the pineapple juice
takes place in temperature-controlled vats and is stopped at near-dryness. The result is a soft,
dry, fruit wine with a strong pineapple flavour.
METHOD
Wash the pineapples and cut into small pieces. Don't remove its skin.
Boil it for about 5 minutes with water and 1 kg sugar. Fig 36: Wine
When cool, add yeast and store in an air tight mud vessel for 20 days.
Stir the content daily with a wooden ladle.
After 21 days, filter the wine through a fine cloth. Do not squeeze the contents. Add the
remaining sugar and store it for another 21 days without stirring.
18. VINEGAR
Processing pineapple into vinegar is a good way of turning over ripe, blemished or
surplus fruits, discarded cores, peels and trimmings into money.
Although not as popular as coconut vinegar, pineapple vinegar is already being exported
in small quantities.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm
Fruits, Benefits, Processing, Preservation and Pineapple Recipes 20
Alcohol fermentation
To the alcoholic solution, add 2 liters of the mother vinegar or starter for every volume of
the formulation indicated above.
Mother vinegar may be obtained from the National Institute of Science and Technology
(NIST), Orissa or elsewhere.
Set it aside undisturbed for one month or until maximum sourness (acidity) is obtained.
To develop desirable aroma and flavour, allow the vinegar to age in the barrels, or earthen
jars filled to capacity.
Filter the vinegar and pasteurize it to kill microorganisms before bottling the product.
If clear vinegar is desired, add the well-beaten white of two eggs for every 10 liters of
vinegar and stir it until the egg white coagulates.
The clear vinegar is obtained by filtering.
CONCLUSION
Processed pineapples are consumed worldwide and processing industries are trying out
or using new technologies to retain the nutritional quality of the pineapple fruit. This is to meet
the demand of consumers who want healthy, nutritious and natural products. Pineapple wastes
from these processing industries can be utilized to produce methane, animal feed and manure.
Joy P. P. & Minu Abraham. 2013. Pineapple Research Station (Kerala Agricultural University), Vazhakulam-686 670, Muvattupuzha,
Ernakulam, Kerala, India. Tel. & Fax: 0485-2260832, Email: prsvkm@kau.in, prsvkm@gmail.com, Web: www.kau.edu/prsvkm