Development of Instant Tea Powder Using Pineapple Waste

Lim, Bao Ying (2022) Development of Instant Tea Powder Using Pineapple Waste. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Pineapple peel and core are by-products of the fruit processing industry, accounting for almost half of the pineapple fruit, and are often discarded as waste. Pineapple waste has been reported to contain beneficial bioactive compounds for human health. The aim of this project is to develop an instant pineapple tea using pineapple peel and core as functional ingredients. The sub-ingredients are green tea, lemon, ginger, and honey. The development of pineapple peel and core products not only reduces food waste but also meets consumer demand for novelty products. This experiment discovers the feasibility of converting pineapple waste into a palatable tea beverage. The developed tea beverage was freeze-dried into instant tea powder. The proximate composition, physicochemical properties, antioxidant properties, microbiological properties, and sensory quality of the tea were analyzed. The developed tea powder contained 1.05% moisture content, 1.72% protein, 0.38% fat, 2.40% ash and 1.52% dietary fiber. The developed tea also exhibited a significantly higher free radical scavenging activity of 75.75%, ferric reducing antioxidant power (FRAP) of 95.67 mg FE/g, TPC content of 10.33 mg GAE/g, and TFC content of 11.48 mg QE/g when compared to the control without pineapple peel and core. The microbiological test results are within the satisfactory range, indicating that the product is safe to consume. A total of 30 untrained panelists evaluated the sensory attributes of the product using a 9-point hedonic scale. The acceptability index of the developed tea is 82.22 % (scored 7.40 out of 9). In conclusion, by transforming fruit waste into a functional food product, the development of pineapple peel and core instant tea contributes to product novelty, food sustainability, and environmental protection. The sensory quality of the product is satisfactory, and it serves as a good source of antioxidants