Correlation and mapping of the ratio of pineapple powder with sodiumbicarbonate in queen pineapple effervescent: micronutrient and sensorycharacteristics study

Effervescent is made from a mixture of acids and bases, which is specially designed to produce carbon dioxide bubbles in water. Citric acid from fruits such as pineapple is used as a natural source of acid. This present work discussed the effects of pineapple powder: sodium bicarbonate mixtures (9:2, 8:3, 7:4, 6:5, 4:7, and 3:8, respectively) on nutritional and sensory characteristics of queen pineapple effervescent (QPE). Pearson correlation analysis was applied to observe the correlation, while principal component analysis (PCA), followed by orthogonal projections to latent structures discriminant analysis (OPLS-DA), was carried out in this study. The results showed that a correlation between the treatments and all product characteristics occurred significantly (level 0.01), except for water content. QPE mapping by multivariate analysis (PCA and OPLS-DA) revealed the existence of 3 groups. Group 1 represented the treatment with the highest pineapple powder ratio (P9S2); Group 2 covered 3 treatments with medium pineapple powder (P8S3, P7S4, P6S5); and Group 3 consisted of 3 treatments with low pineapple powder (P5S6, P4S7, P3S8). The highest portion of pineapple powder in QPE formulation accounted for longer solubility time, a high level of potassium and vitamin C, and a dominant fruity aroma. This research found that the portion of fruit and sodium carbonate greatly determines the micronutrient and sensory characteristics of the effervescent produced.