Jelly pineapple syneresis assessment via univariate and multivariate analysis

The evaluation of the pineapple jelly is intended to analyze the occurrence of syneresis by univariate and multivariate analysis. The jelly of the pineapple presents low concentration pectin, therefore, it was added high methoxyl pectin in the following concentrations: 0.50%, 0.75% and 1.00% corresponding to slow, medium and fast speed of gel formation process. In this study it was checked the pH, acidity, brix and the syneresis of jelly. The highest concentration of pectin in the jelly showed a decrease in the release of the water, syneresis. This result showed that the percentage of 1.00% of pectin in jelly is necessary to form the gel and to obtain a suitable texture.