The impact of curdlan on the physical, microstructure, and sensory properties of pineapple jam

Abstract Objectives This study investigated the effects of curdlan on the physical and sensory properties of pineapple jam, addressing the limitations of pectin such as high cost and low gelling efficiency in pineapple-based formulations. Materials and Methods Pineapple jams were prepared with three concentrations of curdlan (0.5%, 1%, and 1.5%). The samples were assessed for cooking time, syneresis, water activity, pH, moisture content, colour, texture, microstructure, and sensory acceptability. Results Incorporating curdlan into pineapple jam shortened the cooking time, with 1.5% curdlan reducing it from 3 to 1 h. Curdlan also decreased syneresis and water activity while increasing the moisture content, pH, and colour attributes (lightness, redness, and yellowness) of the jam. Texture analysis revealed increased hardness and reduced adhesiveness with increasing curdlan concentration. Microstructural observations indicated more heterogeneous structures and greater particle aggregation as curdlan concentration increased. Sensory evaluations showed no significant differences in colour, taste, or overall acceptability, though the formulation containing 0.5% curdlan demonstrated superior spreadability. Conclusion Curdlan effectively improved the physical and functional properties of pineapple jam and reduced cooking time, suggesting its potential as a functional, cost-effective gelling agent. Further studies are needed to assess its scalability, shelf-life, and industrial feasibility.