PINEAPPLE POMACE AS A SOURCE OF DIETARY FIBER AND ITS EFFECT ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH IN PASTA MAKINGKADAM SHAHAJI MUNJAJI , AJAY KUMAR SINGH , ANISHA FRANCIS1 AND JOHN DIAMOND RAJAbstract Pineapple pomace, a by-product of pineapple juice industry, is a rich source of fibre. Pineapple pomace procured from fruit juice industry, contained 10.8 % moisture, 0.5% ash and 51.1 % of dietary fibre. Finely ground pineapple pomace was incorporated in semolina at 5 %, 10 %, 15 %, 20 % and 25 % levels and studied for rheological characteristics. Rheological characteristics such water absorption, proving time, development time, extensibility, and tolerance index were determined using the Farinograph and Extensograph. Barbender, Water absorption (500 B.U.) values ranged from 49.5 % to 57.1 %, and water absorption (14.0 %) values ranged from 47.2 % to 54.8 %. For samples T1, T2, T3, T4, and T5, the development times for the flour blend formulations were 4.7 min, 5.0 min, 6.3 min 6.8 min and 7.5 min, respectively. With the addition of pineapple pomace, the tolerance index improved from sample T1 to T5, i.e. from 57.5 BU to 94.0 BU. Extensograph readings were recorded at curves that represented proving times of 30, 60 and 90 minutes. With an increase in proving time, the energy area decreased and extension resistance increased. All the samples ratio values were between the ranges of 3.7 and 47.0 the outcomes clearly demonstrated that the use of pineapple pomace powder increased the rheological characteristics and the quality of the composite flour dough indicating that pineapple pomace can serve as a good source of dietary fibre |