Exploration of Foods and Foodomics

Table 3. Nutritional composition of the pineapple pomace ball (laddus) after 60 days of storage.

Nutrition facts	T₁	T₂	T₃	T₄
Moisture (%)	23.70 ± 0.03^a	23.63 ± 0.02^b	23.60 ± 0.01^b	23.62 ± 0.01^b
Ash (%)	0.15 ± 0.02^c	0.16 ± 0.02^b	0.16 ± 0.02^b	0.17 ± 0.02^a
Crude protein (%)	6.33 ± 0.02^a	6.03 ± 0.03^b	6.01 ± 0.01^b	6.04 ± 0.04^b
Crude fat (%)	3.21 ± 0.04^b	3.33 ± 0.03^a	3.35 ± 0.05^a	3.41 ± 0.05^a
Crude fiber (%)	4.19 ± 0.06^a	4.14 ± 0.04^bc	4.15 ± 0.15^b	4.17 ± 0.07^b
Total carbohydrate (%)	62.37 ± 0.37^b	62.69 ± 0.19^a	62.30 ± 0.30^b	62.70 ± 0.70^a
TSS (°B)	69.80 ± 0.02^b	71.87 ± 0.02^a	71.89 ± 0.01^a	71.90 ± 0.01^a
pH	4.52 ± 0.02^b	4.53 ± 0.03^b	4.55 ± 0.05^b	4.59 ± 0.02^a
Acidity (%)	0.29 ± 0.02^b	0.31 ± 0.02^a	0.33 ± 0.03^a	0.34 ± 0.04^a
Vitamin C (mg/100 g)	5.89 ± 0.02^b	5.90 ± 0.03^b	5.93 ± 0.02^a	5.95 ± 0.02^a
β-Carotene (mg/100 g)	14.03 ± 0.03^b	14.13 ± 0.13^a	14.15 ± 0.15^a	14.17 ± 0.17^a
Total sugar (%)	32.21 ± 0.21^b	32.37 ± 0.37^a	32.38 ± 0.38^a	32.39 ± 0.40^a
Reducing sugar (%)	6.11 ± 0.11^b	6.51 ± 0.40^a	6.53 ± 0.40^a	6.55 ± 0.40^a
Energy (kcal/100 g)	437.11 ± 1.11^b	441.03 ± 1.03^a	441.10 ± 1.10^a	441.17 ± 1.17^a
Water activity (a_w)	0.73 ± 0.02^a	0.68 ± 0.01^b	0.65 ± 0.02^b	0.63 ± 0.03^b

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T₁ = control, T₂ = KMS-treated pomace ball, T₃ = KS-treated pomace ball, T₄ = KMS + KS-treated pomace ball. All values represent the means of triplicate determinations ± standard deviation (SD). Means within the same row followed by different letters (a, b, c) indicate statistically significant differences (p < 0.05). TSS: total soluble solids; KMS: potassium metabisulfite; KS: potassium sorbate.

Declarations

Acknowledgments

The authors wish to acknowledge the Asia Food and Agriculture Cooperative Initiative (AFACI), Rural Development Administration (RDA), South Korea for encouraging the utilization of byproducts through their APPT Project, Bangladesh.

Author contributions

MMM: Conceptualization, Data curation, Formal analysis, Funding acquisition, Methodology, Writing—original draft. BCD: Data curation, Investigation, Formal analysis. AAS: Software, Data curation. SP: Supervision, Resources. MA: Conceptualization, Software. AK: Data curation, Validation, Visualization. MGFC: Resources, Software, Supervision. MAH: Funding acquisition, Project administration. IAR: Resources, Data curation. TAAN: Writing—review & editing. All authors read and approved the submitted version.

Conflicts of interest

All authors declare that there is no conflict of interest related to this paper.

Ethical approval

The authors declare that ethical and professional approval were received from the Bangladesh Agricultural Research Institute (BARI) research approval committee bearing the ethics approval number 12.21.0000.040.09.003.21.88.

Consent to participate

All the participants have freely given consent to participate in the sensory evaluation. There were no children under 18 years included in the evaluation. All the evaluators were employees and pre-trained before the sensory evaluation. All listed participants were approved by the Research Committee and the Director General of Bangladesh Agricultural Research Institute (BARI), Bangladesh. Then the participants spontaneously participated in the sensory evaluation.

Consent to publication

Not applicable.

Availability of data and materials

The data generated during the study are available upon reasonable request from the corresponding author.

Funding

This study was supported by the Ministry of Science and Technology (MoST), Bangladesh Secretariat, Dhaka, Government of the People’s Republic of Bangladesh, under the project entitled ‘Shelf-life extension of pineapple pomace ball (laddus) through postharvest treatments [SRG-221022]’. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Copyright

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Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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