Application of raw and differently dried Pineapple (Ananas comosus) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in-vitro digestibility characteristics

摘要

Pineapple is well known as a potential antioxidant-rich fruit. The popular dairy product, rasgulla (sweetened casein ball) was fortified with raw pineapple pulp (PP), hot air- (PH), freeze- (PF), microwave- (PMW), and microwave-convective (PMWC)-dried pineapple pulp. The effect of fortifying rasgulla with pineapple on its nutritional quality, phytochemical profile, antioxidant activities, shelf life, in-vitro digestibility, and mineral composition were studied. Phytochemical analysis showed the fortified samples were rich in alkaloids, flavonoids, polyphenols, sterols, tannins, and quinones. Fortification enhanced total polyphenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant activity (FRAP), 2, 2'-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH) radical-scavenging capacity, hydrogen peroxide (H_2O_2) radical scavenging activity, superoxide anion capture capacity (SO), and antioxidant capacity (AC). HPLC analysis showed that the fortification of rasgulla significantly increased the amount of seven polyphenols. Among all the rasgulla samples, PMWC showed the best results for most of the parameters.